Some recipes just feel like a warm hug in a bowl—and this Chili Mac and Cheese is exactly that. Hearty, flavorful, and unbelievably creamy without a trace of dairy, it’s the kind of dish that turns weeknight dinners into something memorable. Whether you’re after a comforting vegan option or just want a satisfying one-pot meal the whole family will love, this is one recipe you’ll keep coming back to.
With the perfect blend of bold spices, veggies, plant-based crumbles, and gooey cheese, it delivers everything you love about chili and mac and cheese—together in one dreamy pot. Let’s dig into what makes it such a standout.
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Chili Mac and Cheese: The Ultimate One-Pot Vegan Comfort Meal
- Total Time: 45 minutes
- Yield: 6 servings
- Diet: Vegan
Description
This one-pot vegan chili mac and cheese is everything you want in a comforting dinner—spicy, creamy, hearty, and packed with plant-based protein. Ready in just 45 minutes, it’s perfect for busy nights and always a family favorite.
Ingredients
1 tablespoon olive oil
1/2 medium onion, finely chopped
3 garlic cloves, minced
1 medium carrot, diced
1/2 cup red bell pepper, chopped
1/2 small fresh chili pepper, finely minced
1 cup plant-based ground meat crumbles
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon ground black pepper
1 1/2 teaspoons sea salt
1/4 teaspoon cayenne pepper
1 (28-ounce) can diced tomatoes, with juices
1 (15-ounce) can red beans, drained and rinsed
1 cup corn kernels, fresh or frozen
3 1/2 cups vegetable broth
12 ounces dry elbow macaroni
1 1/2 cups shredded plant-based cheese
Fresh cilantro, chopped, for garnish
Instructions
1. Warm the olive oil in a large pot or Dutch oven over medium heat. Add the onion, garlic, carrot, bell pepper, and chili pepper. Cook for about 4 to 5 minutes, stirring often, until the vegetables begin to soften.
2. Add the plant-based meat crumbles and cook for another 3 minutes, allowing them to lightly brown.
3. Sprinkle in the chili powder, cumin, oregano, black pepper, salt, and cayenne. Stir constantly for about 1 minute to bring out the flavors.
4. Pour in the diced tomatoes with their liquid, followed by the beans, corn, and vegetable broth. Stir well to combine.
5. Add the dry macaroni and bring the mixture to a gentle boil. Reduce the heat to medium-low, cover, and simmer for 12 to 15 minutes, stirring occasionally, until the pasta is tender and most of the liquid has been absorbed. Add a splash of broth if the pot becomes too dry.
6. Stir in the shredded plant-based cheese until melted and creamy. Taste and adjust seasoning if needed.
7. Serve hot, garnished with fresh cilantro.
Notes
For a spicier version, increase the cayenne or add a dash of hot sauce.
If using frozen corn, no need to thaw—just stir it in frozen.
Store leftovers in an airtight container for up to 4 days. Add a splash of broth when reheating to loosen the sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Comfort Food
- Method: One-pot stovetop
- Cuisine: American
Why Chili Mac and Cheese Is the Weeknight Hero You Need
There’s something undeniably nostalgic about a steamy bowl of chili mac. For many of us, it’s the kind of dish that calls back to after-school dinners or family potlucks. But this version brings the classic into the modern kitchen, proving comfort food can be plant-based and deeply satisfying.
What elevates this vegan Chili Mac and Cheese is its balance. It’s spicy without being overpowering, creamy but not heavy, and hearty enough to leave you full for hours. The elbow macaroni cooks directly in the tomato-rich broth, soaking up layers of spice from cumin, chili powder, and a subtle kick of cayenne.
And while it’s completely meat-free, the savory depth from the plant-based crumbles will satisfy even the most devout carnivore. It’s the kind of comfort food that everyone—vegans and non-vegans alike—can agree on.
Add to that the convenience of being made in just one pot, and you’ve got yourself a recipe that checks every box: quick, easy, and cleanup-friendly.
The Secret Behind That Irresistible Chili Mac and Cheese Flavor
What makes this Chili Mac and Cheese shine is its bold seasoning and how beautifully it all comes together in one pot. The base of onions, garlic, and a touch of fresh chili builds a savory foundation, while the spices take it up a notch.
Cumin and chili powder are the backbone of any good chili, and they don’t disappoint here. They bring warmth, smokiness, and complexity that transform a simple pot of pasta into something soulful. Just a quarter teaspoon of cayenne gives it a hint of heat that lingers without overwhelming the palate.
And let’s talk about the crumbles. The plant-based ground meat delivers on texture and flavor, adding richness and bite. When browned slightly with the spices, they absorb all that savory goodness and make the whole pot taste like it simmered for hours.
The real surprise, though? The plant-based cheese. Folded in right at the end, it melts into the hot pasta and broth, creating a creamy sauce that clings to every bite. It’s the final flourish that ties the chili and mac together in perfect harmony.
How to Make Chili Mac and Cheese in Just One Pot
This Chili Mac and Cheese was designed for busy nights, and its simplicity is one of its biggest wins. It starts the way all the best recipes do: a hot pan, olive oil, and chopped aromatics.
Once the onion, garlic, carrot, and bell pepper start to soften, the minced chili pepper adds just the right amount of fire. This mix simmers just long enough to bring out the sweetness of the vegetables and create a flavor base for everything that follows.
In go the plant-based meat crumbles, just long enough to brown slightly and absorb the spices. Stirring in chili powder, cumin, oregano, and cayenne at this stage helps toast the spices, unlocking their fragrance.
Then comes the satisfying part: dumping in canned tomatoes, beans, sweet corn, and vegetable broth. It starts to look like chili—but instead of simmering for hours, it’s time to drop in the macaroni. As the pasta cooks, it thickens the broth, pulling everything together into a rich, hearty mixture.
After 12 to 15 minutes, all that’s left to do is stir in your shredded vegan cheese until it melts and creates a silky coating over every curl of pasta. A sprinkle of fresh cilantro on top is optional, but it adds a fresh, herbaceous finish.
Tips for Perfecting Your Chili Mac and Cheese Every Time
One of the few challenges with a one-pot pasta dish is managing the liquid. Keep the lid on while simmering, and stir every few minutes to prevent sticking. If it looks too dry before the pasta is done, don’t hesitate to add a splash of extra broth.
No red beans on hand? Black beans or pinto beans work beautifully too. You can even swap the plant-based crumbles for lentils or finely chopped mushrooms for a more whole-foods approach.
And when it comes to the cheese, not all vegan shreds are created equal. Look for a variety that melts well and has a bold flavor—cheddar-style blends usually work best. If you’re making this for kids, feel free to dial down the chili and cayenne or add a touch of maple syrup to mellow the spice.
Storing leftovers is simple—this dish holds up well in the fridge for up to four days. Reheat gently on the stovetop with a splash of broth to revive its creaminess.
Creative Twists on Classic Chili Mac and Cheese
Once you’ve made this Chili Mac and Cheese a few times, you’ll probably want to start playing with variations—and the possibilities are endless.
One of our favorites? Using leftovers as a filling for stuffed bell peppers. Just slice off the tops, scoop out the seeds, fill them with chili mac, and bake until the peppers are tender. It’s a great way to repurpose dinner and impress guests at the same time.
Or try a baked version. After the chili mac is cooked, transfer it to a baking dish, sprinkle with more vegan cheese or breadcrumbs, and bake until bubbly and golden. It’s a perfect option for potlucks or cozy Sunday dinners.
If you’re cooking for younger eaters, this dish is easy to adapt. Skip the chili pepper and cayenne, and mix in a splash of oat milk for added creaminess. You could even top it with crushed tortilla chips for a fun, crunchy finish.
More Cozy Vegan Recipes You’ll Love
If this Chili Mac and Cheese has you craving more plant-based comfort food, you’ll love some of our other cozy favorites.
Try transforming the rich, indulgent Creamy Garlic Chicken Biscuit Bake into a dairy-free dream using plant-based butter and biscuits. It’s hearty, warm, and totally satisfying.
Or bring out the skillet again for a vegan version of the Creamy Chicken Philly Pasta Bake. Just sub in soy curls or jackfruit for chicken and use a cashew cream base—it’s a baked pasta masterpiece.
For more one-pot options, think about hearty lentil stews, creamy coconut curries, or smoky three-bean chili. These recipes offer the same comfort with plant-forward ingredients and very little cleanup.
FAQs about Chili Mac and Cheese
What is Chili Mac and Cheese recette?
The word recette simply means “recipe” in French, so if you see “Chili Mac and Cheese recette” online, it’s referring to a version of this dish—often with regional or dietary tweaks. Our plant-based take combines the heartiness of chili with the creamy pull of mac and cheese, all in a vegan-friendly form.
What is Chili MAC Lipstick and why does it show up in food searches?
Chili MAC Lipstick is actually a popular lipstick shade by MAC Cosmetics—a warm, spicy red color. It often pops up in search results by accident due to the overlap with food keywords like “Chili Mac.” Rest assured, it has nothing to do with what’s in your bowl!
Can I make chili mac without beans or with lentils instead?
Yes, absolutely. If you’re not a fan of beans, lentils are a great substitute. Red lentils break down into the sauce, adding creaminess, while green or brown lentils hold their shape more like beans. You can also omit them altogether and increase the vegetables or plant-based crumbles.
Is this recipe good for meal prep or freezing?
It’s excellent for both. Chili Mac and Cheese stores well in airtight containers for up to four days in the fridge. For freezing, portion into individual containers and thaw overnight before reheating. Add a splash of broth when warming to restore its texture.
Conclusion
There’s a reason this Chili Mac and Cheese deserves a place on your regular rotation. It’s fast, filling, and full of big, bold flavor—and you won’t believe how easy it is to make from pantry staples.
This is comfort food with a modern twist: vegan, one-pot, and ready in under an hour. It checks every box for weeknight ease while delivering a depth of flavor that feels like you’ve been cooking all day.
Whether you’re a long-time plant-based eater or just looking to add more meatless meals to your week, this dish proves that cozy, satisfying dinners don’t require compromise.
The best part? You’re only one pot away from a bowl of pure comfort.
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