Vegan Chili Mac

5 from 2 votes

If you're carving a plant-based version of this classic midwestern dish - you're in luck! We think you're going to love this easy one pot vegan chili mac made from pantry staples and plant-based swaps. This dairy free chili Mac is just as good as the traditional version.

Prep Time10

Cook Time30

Total Time40

Course: Entree, Main Dish

Cuisine: American

Diet: Vegan

Servings: servings

Calories: 484kcal

Author: Deborah Murphy

Equipment

3 1/2- to 4-quart Dutch oven

Ingredients

1 tablespoon olive oil
1 onion, chopped
1 green bell pepper, chopped
2 cups frozen vegan ground "beef"
2 cloves garlic, minced
2 teaspoons chili powder
1 teaspoon cumin
1/2 teaspoon dried oregano
1 (28 oz) can diced fire roasted tomatoes
2 cups vegetable broth
1 cup water
2 cups macaroni
1 (15 oz) can pinto beans, drained and rinsed
1 1/2 cups vegan cheddar cheese shreds

Instructions

Heat the pan and coat with oil. Heat the oil in a 3 1/2- to 4-quart Dutch oven over medium-high heat until shimmering. Add the onion and green pepper. Cook, stirring occasionally, until onion is tender and translucent, about 5 minutes.
Cook the "beef", then add seasonings. Add the vegan ground "beef" and cook for about 3 minutes. Add the garlic, chili powder, cumin, and oregano. Cook for 1 minute more.
Add the tomatoes, broth, noodles, and beans. Pour in the tomatoes, broth, water, and macaroni. Bring to a boil, then reduce heat to medium-low. Simmer uncovered, stirring occasionally, until the macaroni is tender, about 10-15 minutes. Add a splash or two of broth if needed too much liquid is evaporating.
Stir in cheese and beans. Stir in the pinto beans and vegan cheeses shreds. Cook until the cheese is melted. Taste and add 1/4 to 1/2 teaspoon sea salt. Ladle into bowls and top with more cheese and scallions.

Notes

To store, add leftovers to airtight containers and store in the fridge for up to 3 days and the freezer for up to 3 months.

Nutrition