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Home » Vegan Main Dishes » One-Pot Vegan Chili Mac

One-Pot Vegan Chili Mac

Published: Nov 7, 2020 · Updated: Nov 7, 2020 · This post may contain affiliate links.

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vegan chili mac
vegan chili mac
vegan chili mac
vegan chili mac
vegan chili mac

This One-Pot Vegan Chili Mac makes for an easy meal that’s packed with flavor! Topped with vegan cheese, this Mexican inspired vegan one pot pasta is perfect for weeknight dinners or cold evenings.

one pot vegan chili Mac close up

Making this one-pot meal is a cinch—all it takes is throwing some pasta, vegetables, and spices into a pot!

This One-Pot Vegan Chili Mac can serve up to 6 people, but it’s such a simple recipe that it can easily be doubled for a fiesta or a chili cook-off!

This vegan chili mac recipe is… 

  • vegan
  • vegetarian
  • soy-free
  • Mexican inspired
  • ready in 30 minutes
  • an easy weeknight meal

Looking for more vegan, Mexican-inspired recipes? Try these Easy Vegan Enchiladas or these Loaded Sweet Potatoes with Spicy Black Beans and Cashew-Lime Cream!

How to Make Vegan Chili Mac

how to make vegan chili Mac collage
  1. Prepare the pasta. Boil it in water until al dente and drain. 
  2. Preheat the oven. 
  3. Heat oil in a large pot and fry the onion and garlic until tender. 
  4. Add chili powder, cayenne pepper, cumin, and salt to the pot. Stir.
  5. Add vegetable broth to the pot and stir. 
  6. Add diced tomatoes, kidney beans, and corn to the pot. 
  7. Bring the contents of the pot to a boil and then turn down the heat and simmer.
  8. Add tomato purée and agave syrup and cook it over low heat.
  9. Add cooked pasta to the pan. 
  10. Sprinkle the dish with vegan cheese (optional) and then bake it in the oven until the cheese melts. 
  11. Serve it hot and enjoy!

Scroll down for the full recipe with measurements and detailed instructions.

Tips & Tricks

bowl of vegan chili mac

Leftovers

You can store your vegan one pot pasta for 2 days in the refrigerator.

Al Dente Pasta

To cook pasta al dente, bring a pot of water to a boil and then add the pasta. After 6 or 7 minutes, taste the pasta. You don’t want it to be crunchy, but you also want it to still be a bit firm. Keep checking on it in 30-second intervals until it reaches the correct firmness. Then strain.

Variations

vegan chili mac in a bowl with wooden spoon

Vegan Toppings

You can add some vegan cheese to the top of the dish. Or, if you want to make your vegan chili mac creamy, then try adding some vegan sour cream or some coconut milk cream. 

Make it Spicier

If you want to make your chili spicier, add extra cayenne pepper, chili flakes, or your favorite hot sauce.

Substitutes for Kidney Beans

If you’re not a fan of kidney beans, you can use any other type of bean. Pinto beans or cannellini beans make for great chili! 

Or, you can even substitute the beans with lentils if you want to try something a little different.

Use Sugar

If you don’t have agave syrup, don’t worry! You can use white sugar. Just substitute the 3 tablespoons agave syrup with 4.5 tablespoons of white sugar.

one pot vegan chili Mac in purple bowl
one pot vegan chili mac

One-Pot Vegan Chili Mac

This One-Pot Vegan Chili Mac makes for an easy meal that’s packed with flavor! Topped with vegan cheese, this Mexican inspired vegan one pot pasta is perfect for weeknight dinners or cold evenings.
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Course: Main Course
Cuisine: Mexican, soy free, vegan
Keyword: how to make vegan chili mac, one pot vegan chili mac, one pot vegan meal, vegan one pot chili mac, vegan one pot pasta
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Calories: 417kcal
Author: Delicious Everyday
6 servings

Ingredients

  • 10 oz macaroni pasta
  • 14 oz can diced tomatoes
  • 15 oz kidney beans drained and rinsed
  • 1 cup sweet corn drained and rinsed
  • 1 cup tomato purée
  • 4 cups vegetable broth
  • 1/4 cup fresh cilantro chopped
  • 1 medium onion minced
  • 4 cloves garlic finely chopped
  • 1 tablespoon chili powder
  • 1 teaspoon cayenne pepper
  • 2 teaspoons cumin powder
  • 1 1/2 teaspoons salt
  • 3 tablespoons agave syrup
  • 2 tablespoons olive oil
US Customary – Metric

Instructions

  • Start by preparing pasta according to package directions. While pasta is cooking, proceed with the next steps.
  • Preheat oven to 350°F degrees.
  • Heat oil in a large pot over medium heat, and fry the onion and garlic 3-4 minutes, until tender.
  • Add the chili powder, cayenne papper, cumin, and salt. Stir and cook for 1 minute.
  • Add vegetable broth and stir. Add diced tomatoes, kidney beans, and corn.
  • Bring to a boil, then turn the heat down to low and simmer for 15 minutes.
  • Add the tomato purée and agave syrup. Stir and cook for 5 minutes over low heat.
  • When pasta is cooked, drain and add to the pan with tomato mixture.
  • Sprinkle with vegan cheese, if using, over the top. Bake for 10 minutes in oven, until cheese melt.
  • Serve hot.

Notes

Store 2 days in refrigerator.

Nutrition

Calories: 417kcal | Carbohydrates: 77g | Protein: 15g | Fat: 7g | Saturated Fat: 1g | Sodium: 1344mg | Potassium: 842mg | Fiber: 10g | Sugar: 16g | Vitamin A: 1289IU | Vitamin C: 15mg | Calcium: 77mg | Iron: 5mg
Planning a Vegan Christmas?Check out the new Vegan Christmas Cookbook. It’s packed with tried and true holiday recipes.

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Nicole - vegetarian food bloggerNicole is a 25+ year vegetarian, and author of a vegan cookbook. She shares her recipes on Delicious Everyday, an award-winning vegetarian and vegan food blog.  About Nicole

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