Vegetarian chili mac is a classic comfort food recipe that's made in one pot in just 30 minutes. This recipe is great for weeknight dinners and is super easy to make!
This is the meal that I find myself making more than any other recipe on the blog. It's flavorful, cheesy, family-friendly and one of those recipes that even the pickiest non-vegetarians love!
Why make this recipe
Healthy comfort food: This recipe is a balance of vegetarian chili and mac and cheese and is loaded with veggies and plant-based protein.
Quick and easy: Made in one pot in just 30 minutes!
Vegan and gluten-free optional: You can make this recipe vegan by omitting the cheese or replacing it with vegan shreds. Make it gluten-free using gluten-free pasta.
If you like my vegetarian taco pasta recipe you're definitely going to love this!
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Main ingredients
Kidney beans: I use a mix of light red and dark red kidney beans. Pinto beans, red beans and even black beans also work well. Choose cans labeled “no added salt” or cook dry beans to limit extra salt.
Tomatoes: Crushed tomatoes and tomato sauce make the chili base.
Pasta: Elbow macaroni is my go-to pasta for chili mac because it’s what is usually used in mac and cheese. However, any short or medium grain pasta will work. Try using whole wheat pasta or protein pasta for a healthy swap.
Cheese: Shredded cheddar is my go-to, but you can also use Monterrey jack.
Step by step instructions
- Sauté onions and mushrooms until softened.
- Add garlic and sauté until aromatic. Stir in the spices, stirring frequently, and cook for 30 seconds to bloom the spices.
- Pour in the vegetable broth, crushed tomatoes and tomato sauce. Bring to a boil over high heat.
- Once boiling, add the pasta and beans. Stir to prevent pasta from sticking together. Reduce to a rapid simmer and simmer until pasta is cooked.
- Stir in the cheese and serve.
Expert tips and FAQ
- Mushrooms: Several readers have noted that they don't like adding mushrooms to this recipe. I chop them very finely and add them for their "meaty" texture. Omit them if desired.
- Toppings: Sour cream, extra shredded cheddar, sliced green onions, cilantro and a dash of hot sauce are my go-to toppings.
- Cook times for pasta will vary based on brand. Cook until the pasta is al dente, or fork tender, for best results.
- Want a more traditional chili mac texture? Vegetarian/vegan "meatless grounds" (AKA meatless ground beef) can be added after cooking. Or try adding vegan tempeh taco meat.
- Spice: For a touch of spice, add in finely chopped jalapeno with garlic or ¼ teaspoon ground cayenne.
Refrigerate leftovers in a closed container for 3-4 days. Reheat in the microwave for 2-3 minutes, or until warmed through. Add an extra splash of vegetable broth as needed.
Yes. Simply replace regular pasta with your favorite gluten-free pasta.
Yes. Let the chili mac cool before transferring to a freezer safe container. I like to freeze it in individual portions for quicker meals. Let thaw overnight in the fridge before reheating.
More vegetarian dinner ideas
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One Pot Vegetarian Chili Mac
This vegetarian comfort food recipe is a combination of two foods in one pot: chili and mac and cheese.
Ingredients
- 1 tablespoon olive oil
- 8 ounces white mushrooms, finely chopped
- 1 medium white onion, finely chopped
- ½ teaspoon salt
- 3 cloves garlic, minced
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 1 teaspoon dry oregano
- ¼ teaspoon black pepper
- 1 can (15 ounces) crushed tomatoes
- 1 can (8 ounces) tomato sauce
- 4 cups vegetable broth
- 10 ounces dry elbow pasta
- 2 cans (15 ounces) kidney beans, drained and rinsed
- 1 cup shredded cheddar cheese
- chopped green onions, for topping
- chopped fresh cilantro, for topping
- sour cream, for topping (optional)
Instructions
- Heat a 6 quart pot or Dutch oven over medium high heat. Once hot, drizzle in the olive oil and let heat. Add the chopped mushrooms and diced onions. Sprinkle with salt. Sauté for 6-8 minutes, or until the onions and mushrooms have softened an released their juices.
- Add the garlic and sauté a minute more, or until golden and aromatic.
- Add chili powder, cumin, oregano and black pepper. Cook for 30 seconds, stirring continuously to prevent burning.
- Pour in the crushed tomatoes (with juices), tomato sauce, and vegetable broth. Cover with a lid and bring to a boil over high heat. Once boiling, add the elbow noodles and kidney beans. Stir to prevent the pasta from sticking together. Boil uncovered until pasta is tender (see note 1).
- Once the pasta is cooked, turn off heat and stir in cheddar cheese. Serve topped with fresh cilantro, sour cream and sliced green onions. Enjoy!
Notes
- Pasta: Pasta cook time will vary based on brand. Cook pasta until al dente, or fork tender.
- Beans: I use light red kidney beans and dark red kidney beans. Alternately, you can use whatever bean you have on hand, like black beans or white beans.
- To keep the sodium down, choose cans labeled "reduced sodium" or "no added salt". Choose low sodium vegetable broth and add salt to taste at the end.
- This meal can be portioned into large or individual containers and frozen for up to 3 months. These are the containers I use. It will need to thaw in the fridge for up to 24 hours before enjoying.
- You can watch the full step-by-step recipe video on my YouTube.
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Nutrition Information:
Yield: 5 Serving Size: 5 servingsAmount Per Serving: Calories: 367Saturated Fat: 5gCholesterol: 23mgSodium: 1161mgCarbohydrates: 50gFiber: 3gSugar: 5gProtein: 15g
Chelsea
Mine came out more like soup. The only thing I can think of is that I added another ounce of tomatoes because I could only find a 28 ounce can, so I measured out 16 ounces. Any ideas as to what could have gone wrong?
Cassidy Reeser
It should have a little bit of liquid but not necessarily enough to be soupy. It's either because too much liquid was added (which doesn't sound like the case because you measured out the 16 ounces) or it needed to just simmer longer on low to absorb more liquid or evaporate off some of it. It usually does get thicker as it sits/if you refrigerate for leftovers.
Melissa
I’ve been a vegetarian for 30+ years and have made DOZENS of versions of vegetarian chili and chili-mac. It’s a classic vegetarian go-to but after so many years, I’m sick of it. This recipe is a GAME CHANGER!! So delicious! My entire family (even the meat eaters) loved it! A great option for feeding non-vegetarian friends! I followed the recipe exactly. This is the first recipe I’ve tried from your page and I can’t wait to try others! Thank you!
Cassidy Reeser
Thanks so much for the review, I appreciate it! So glad to hear that it was a hit!
chili
tomato sauce and tomato paste rare very different. standard can of paste is 6 oz. is there a mistake here?
Cassidy Reeser
Thanks for catching this error — I republished the recipe a week ago and must have made a typo when updating it. I use one 8 ounce can of tomato sauce which is the standard size. I’ve updated the recipe to reflect that.
Mina
This recipe looks delicious! I was planning on making it tonight but I ran out of veggie stock. Is it ok to just use water? Thank you
Cassidy Reeser
You can definitely use water but you may need to add a little extra salt. Enjoy!
Natalie
I made this last night to eat for the week and am so excited!
I know the recipe makes five large servings, but do you have the actual serving size?
I made this for Weight Watchers and want to make sure I’m not eating too much when I track my points!
Cassidy Reeser
Hi Natalie! I haven't actually measured it out but based on usual volumes of cooked pasta it should be about 1 and 1/2 cups of chili mac per serving. Hope that helps! I'll definitely update with the specific amounts next time I make this.
Sara Rose
So if I'm reading this correctly, the calories for the whole recipe is 367 and it yields 5 servings, so each serving is around 73 calories? That's amazing!
Cassidy Reeser
Hi Sara, it's actually roughly 367 per serving - so the entire dish is 1835 calories!
Kim
I am cooking this right as I am typing. We do not eat mushrooms so I omitted them and I am using red lentil pasta. Looks and smells delish so far but it looks like a lot of liquid to cook down. Your pics look more like a mac n cheese and not so much liquid. Does it absorb?
Cassidy Reeser, RDN, LD
Hi, Kim! It does absorb for the most part. There is a very small amount of liquid left. The cheese melts in too. I imagine you’ve eaten it by now but I hope it worked out and that you enjoy the recipe!
Val
I made this and we absolutely love it, my husband is a big fan of this recipe
Cassidy Reeser, RDN, LD
Awesome! Thank you 🙂
Laura
This meal is absolutely amazing! My family generally dislikes what I cook. They don't actually tell me this but it is evident in the amount they eat and the leftovers. Lol. I have made this recipe 4 times now and they all LOVE it. I was worried that they would get sick of it but we are still going strong. Thanks for the recipe.?
Cassidy Reeser, RDN, LD
Thanks so much Laura, I'm so glad to hear that!
Barbara
Absolutely delicious! Thank you for the recipe. Makes a large quantity. Total comfort food. Great flavor!
Cassidy Reeser, RDN, LD
Thanks so much Barbara! Glad you liked it.
Laurel
I changed a bit so not quite the same comfort level, but still delicious. I used a head of cauliflower instead of noodles. Forgot the mushrooms at the store so i used what I had, yellow bell pepper. I steamed the cauliflower so used the steaming water instead of oil. Still super good.
Cassidy Reeser, RDN, LD
That's so good to hear, I'm glad you enjoyed it!
LIz
Planning to make this pasta this week now that the weather is turning colder. Is the 4 ounce can of tomato sauce accurate? I'm not quite sure I have ever seen a can that tiny! Or just 4 ounces of sauce? Thanks!
Cassidy Reeser, RDN, LD
Hi Liz, it is 4 ounces of canned tomato sauce. You’re right, a 6 ounce or larger can is more common but you can use whichever size you like. Hope you enjoy!