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