If you are craving a cozy, comforting meal that brings together the best of chili and mac in a wholesome, hearty way, you are absolutely going to love this One-Pot Vegan Chili Mac Recipe. It’s an explosion of bold flavors, textures, and vibrant colors all simmered together in one pot for an easy cleanup and zero fuss. Whether you’re a seasoned vegan or simply searching for a satisfying plant-based dinner that feels indulgent yet nutritious, this recipe hits all the right notes with its rich spices, tender pasta, and a creamy, cheesy finish. Get ready to dive into a bowl that’s perfect for chilly nights, busy weeknights, or anytime you want comfort food that’s both nourishing and utterly delicious!

One-Pot Vegan Chili Mac Recipe - Recipe Image

Ingredients You’ll Need

Don’t be intimidated by the list—you’ll find each ingredient is simple, accessible, and plays a crucial role in building layers of flavor and texture in this delightful chili mac. From the sautéed aromatics that create a fragrant base to the protein-packed beans and pasta that make it filling, every component contributes something special.

Olive oil or avocado oil, 1 tablespoon: For sautéing the veggies until fragrant and soft.
Yellow onion, 1 medium, finely chopped: Adds sweetness and depth.
Bell pepper (red or green), 1 medium, finely chopped: Brings freshness and a pop of color.
Garlic, 3–4 cloves minced: The aromatic powerhouse that boosts flavor complexity.
Vegan ground beef alternative, 8–12 ounces (optional but recommended): Adds a meaty texture and extra protein.
Chili powder, 2 tablespoons: The backbone spice that defines the chili taste.
Ground cumin, 1 tablespoon: Offers a warm, earthy nuance.
Smoked paprika, 1 teaspoon: Introduces a subtle smoky depth.
Dried oregano, 1 teaspoon: Adds herbal brightness.
Salt, ½ teaspoon (plus more to taste): Enhances all the flavors beautifully.
Black pepper, ¼ teaspoon: Provides gentle heat and balance.
Cayenne pepper or red pepper flakes, ¼ teaspoon (optional): To dial up the spiciness if desired.
Crushed tomatoes, 1 can (28 ounces): The rich, tangy tomato base that ties it all together.
Kidney beans, 1 can (15 ounces), rinsed and drained: Adds creaminess and protein.
Black beans, 1 can (15 ounces), rinsed and drained: Another hearty bean for texture and nutrients.
Low-sodium vegetable broth, 4 cups (32 fluid ounces): Keeps it light yet flavorful, perfect for cooking the pasta.
Elbow macaroni, 8 ounces (about 2 cups): The classic pasta that soaks up all the delicious chili sauce.
Nutritional yeast, ½ cup: Gives the dish a wonderful cheesy, nutty flavor without dairy.
Unsweetened plain plant-based milk, ½ cup: Makes the sauce creamy and smooth.
Shredded vegan cheddar cheese, ½ to 1 cup (optional): For a melty, decadent finish.
Tomato paste, 1 tablespoon (optional): Boosts the tomato richness.
Maple syrup or agave nectar, 1 teaspoon (optional): Balances acidity with a hint of sweetness.

How to Make One-Pot Vegan Chili Mac Recipe

Step 1: Sauté Aromatics

Start by heating your olive or avocado oil in a large pot or Dutch oven over medium heat until it shimmers. Toss in the finely chopped onion and bell pepper and sauté them for about 5 to 7 minutes until the veggies become tender and the onions turn translucent. This step builds a savory, sweet flavor foundation essential for the delicious chili mac to come.

Step 2: Add Garlic and Vegan Ground (If Using)

Once your vegetables are soft and fragrant, stir in the minced garlic and cook for an additional minute. Be careful to keep it moving so it doesn’t burn—it should smell heavenly but not bitter. If you’re using vegan ground beef alternative, crumble it in now. Cook, stirring often for 5 to 8 minutes until browned and well integrated with the veggies. Drain any excess moisture if necessary. If you’re skipping the vegan ground, move right along to the next step.

Step 3: Bloom the Spices

Time to wake up the spices! Add chili powder, cumin, smoked paprika, oregano, salt, black pepper, and optional cayenne or red pepper flakes directly into the pot. Stir constantly for 1 to 2 minutes, letting the spices toast gently in the oil. This step transforms the flavor by releasing all those aromatic oils and layering in complexity. If you’re adding tomato paste, stir it in now and cook for about one minute for maximum richness.

Step 4: Deglaze the Pot

To scoop up all those flavorful browned bits stuck to the pot’s bottom, pour in ¼ cup of vegetable broth and use your spoon to scrape and loosen the fond. This adds incredible depth to the dish and ensures nothing goes to waste!

Step 5: Add Liquids and Beans

Pour in the remaining vegetable broth, the entire can of crushed tomatoes, and the drained kidney and black beans. Stir everything together well to combine all the components. If you’ve chosen to balance acidity with a touch of sweetness, now’s the time to stir in maple syrup or agave nectar.

Step 6: Bring to a Simmer

Turn up the heat slightly and bring your chili mac base to a gentle simmer. Let it bubble quietly for about 5 minutes so the flavors start to marry and deepen. At this stage, taste your concoction and adjust seasoning with extra salt or pepper if needed.

Step 7: Cook the Pasta

Add the dry elbow macaroni straight into the simmering chili mixture. Stir well to make sure the pasta is fully submerged in the flavorful liquid. Bring it back to a simmer before proceeding.

Step 8: Simmer and Stir Frequently

Lower your heat to medium-low, cover the pot, and cook for the pasta’s package time—generally 8 to 12 minutes. Crucially, stir every 2 to 3 minutes and scrape the bottom to prevent any sticking or burning as the pasta absorbs liquid and releases starch, thickening the sauce. If it looks a bit dry before the pasta is done, add some extra broth or water in ¼ cup increments.

Step 9: Get Cheesy and Creamy

Once the pasta is tender and the liquid mostly absorbed into a thick sauce, turn off the heat. Stir in the nutritional yeast and plant-based milk to create a creamy, cheesy texture. If you have shredded vegan cheese on hand, melt it in now to take your One-Pot Vegan Chili Mac Recipe to the next level of comfort food heaven.

Step 10: Final Taste and Serve

Give your chili mac one last taste test. Feel free to add more salt, pepper, or chili powder to suit your personal preference. Serve it piping hot, topped with your favorite garnishes to bring freshness and crunch.

How to Serve One-Pot Vegan Chili Mac Recipe

Garnishes

The beauty of this recipe is how adaptable it is when it comes to toppings. Fresh cilantro and sliced green onions add vibrant color and herbal brightness, while a dollop of vegan sour cream or plain vegan yogurt lends cooling creaminess. If you love avocados, sliced or mashed avocado or guacamole complements the spice and creaminess beautifully. For a fun crunch, try crushed tortilla chips, and if you like a spicy kick, pickled jalapeños are a fantastic choice.

Side Dishes

This chili mac is a full meal on its own but pairs wonderfully with simple sides like a crisp green salad dressed with lemon vinaigrette or steamed broccoli to add some veggie variety. Cornbread or crusty bread (vegan, of course) is perfect for mopping up every last bit of that luscious sauce.

Creative Ways to Present

For a casual family dinner, ladle the One-Pot Vegan Chili Mac Recipe straight into bowls and pile on the garnishes buffet-style. For entertaining, consider serving it in small ramekins topped with guacamole and cilantro for a festive touch. You could also turn leftovers into stuffed bell peppers or bake in a casserole with extra vegan cheese melted on top for a comforting twist.

Make Ahead and Storage

Storing Leftovers

After enjoying your fresh batch, store any leftovers in an airtight container in the refrigerator. This chili mac keeps well for 3 to 4 days, making it convenient for quick lunches or dinners during the week.

Freezing

You can definitely freeze the One-Pot Vegan Chili Mac Recipe in meal-sized portions. Use freezer-safe containers or zip-top bags, removing as much air as possible. It stays good for up to 3 months. When ready to eat, thaw overnight in the fridge before reheating.

Reheating

Reheat leftovers gently on the stove over medium-low heat, stirring frequently, and adding a splash of vegetable broth or plant milk if it’s too thick or dry. Microwave works well too; just heat in short bursts and stir in between to ensure even warming.

FAQs

Can I make this recipe gluten-free?

Absolutely! Just swap the elbow macaroni for your favorite gluten-free pasta variety. The cooking time might vary slightly, so keep an eye on it and adjust as needed.

Is the vegan ground beef alternative necessary?

Not at all. It’s optional but highly recommended for extra texture and protein. If you skip it, the beans provide ample heartiness, keeping the dish wholesome and filling.

How spicy is the One-Pot Vegan Chili Mac Recipe?

The recipe is designed to have a mild to medium heat level, but you can easily adjust the spiciness by adding more cayenne pepper or red pepper flakes or reducing chili powder based on your taste preferences.

Can I use canned beans other than kidney and black beans?

Definitely! Pinto beans or any other bean you enjoy can be great substitutes. Just be sure to rinse and drain them well before adding to the pot.

What’s the best plant-based milk to use?

Choose an unsweetened and unflavored plant milk like soy, almond, cashew, or oat. Soy milk tends to be creamier, but any will work nicely to create that luscious cheesy sauce.

Final Thoughts

This One-Pot Vegan Chili Mac Recipe has quickly become one of my all-time favorites for its effortless preparation and unbeatable, soul-warming flavors. It’s perfect for busy days when you want a one-pot meal that doesn’t sacrifice flavor or heartiness. Give this recipe a try and watch it become your go-to for comfort food that’s compassionate, delicious, and incredibly satisfying.

One-Pot Vegan Chili Mac Recipe

★★★★★

5 from 18 reviews

Author: Charlotte
Total Time: 45 minutes
Yield: 6 servings 1x
Diet: Vegan

Print Recipe

Description

This One-Pot Vegan Chili Mac recipe combines hearty vegan ground, beans, and pasta in a rich, smoky tomato sauce with warming spices. A cozy and nutritious meal that’s easy to make in a single pot, perfect for weeknight dinners or meal prep.

Instructions

Sauté Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Once shimmering, add the chopped onion and bell pepper. Sauté for 5-7 minutes, stirring occasionally, until the vegetables soften and the onion becomes translucent.
Add Garlic & Vegan Ground (If Using): Add the minced garlic and cook for another minute until fragrant, being careful not to burn it. If using vegan ground, add it now, break it up with a spoon, and cook for 5-8 minutes until browned, draining excess fat if necessary. If omitting vegan ground, proceed directly to the next step after cooking the garlic.
Bloom the Spices: Stir in chili powder, cumin, smoked paprika, oregano, salt, black pepper, and optional cayenne pepper. Cook for 1-2 minutes to toast the spices and awaken their aromas. If using tomato paste, add it now and cook for 1 minute.
Deglaze (Optional but Recommended): Pour in about ¼ cup vegetable broth and scrape the bottom of the pot to lift any browned bits for extra flavor.
Add Liquids and Beans: Add remaining vegetable broth, crushed tomatoes, kidney beans, and black beans. Stir to combine. If using maple syrup or agave, add it now.
Bring to a Simmer: Increase heat slightly and let the mixture simmer gently for about 5 minutes to meld flavors. Taste and adjust salt and pepper if needed.
Cook the Pasta: Add dry elbow macaroni to the simmering chili. Stir well to submerge the pasta and return to simmer.
Simmer and Stir: Reduce heat to medium-low, cover, and cook pasta for 8-12 minutes until al dente. Stir every 2-3 minutes, scraping the bottom to prevent sticking. Add more broth or water if mixture becomes too dry.
Get Cheesy: Turn off heat. Stir in nutritional yeast and plant-based milk until creamy. If using shredded vegan cheese, add it now and stir until melted.
Final Taste & Serve: Adjust seasonings as needed and serve hot garnished with optional toppings like cilantro, green onions, vegan sour cream, avocado, or crushed tortilla chips.

Notes

Use gluten-free pasta to make this recipe gluten free.
The vegan ground is optional but adds great texture and protein.
Adjust chili powder and cayenne to control heat level.
Stirring frequently during pasta cooking prevents sticking and ensures creamy sauce.
Optional garnishes add extra flavor and texture but can be omitted for simplicity.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: One-Pot Stove-Top
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 350
Sugar: 6g
Sodium: 450mg
Fat: 8g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 55g
Fiber: 10g
Protein: 18g
Cholesterol: 0mg

Keywords: vegan chili mac, one pot meal, plant-based comfort food, vegan pasta recipe, easy vegan dinner