Chili mac is a classic vegetarian comfort food recipe that’s made in one pot in just 30 minutes. This recipe is great for last-minute dinners or to share on game day!
Alright, y’all. This is a warning: this is my one last winter comfort food recipe before I jump headfirst into spring, summer, and all things fresh fruit and veggies.
It’s fitting to have this vegetarian chili mac (and cheese) as an end of winter celebration. This is a recipe that I’ve been trying to share forever, but I always find another recipe to share.
Better late than never?
So, here it is in all of its glory: chili mac and cheese made vegetarian, or even vegan if you just sub or omit the cheese.
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Chili mac draws from my Midwestern comfort food roots. We spent many a dinner at Steak ‘n Shake, where my mom always ordered the chili mac.
That spaghetti and chili combo inspired me to make a vegetarian version that’s equally cozy. But maybe a little more healthy and a little less meat-y.
This vegetarian comfort food recipe is
- Made in 30 minutes
- Made in one pot
- Full of plant-based protein
- Healthy vegetarian comfort food at its finest!
Recipe Notes for customization
Beans. You can use whatever canned beans you have on hand for this recipe. I use a combination of light and dark kidney beans.
Try out one can of garbanzo beans, white beans, or black beans with one can of kidney beans for a twist on the base recipe.
Pasta. I use elbow pasta for chili mac, but you can use any small pasta for this recipe.
Cheese. I use cheddar cheese (my fav!) but Monterrey jack is also a delicious option. Shredded vegan cheese can be used to make this recipe vegan.
It may look like a lot of ingredients, but don’t worry! This recipe is very straightforward.
You’ll saute the onions and mushrooms until soft, then stir in the spices, liquids, and beans. Simmer uncovered until the pasta is fully cooked.
Top with green onions and maybe a little bit of hot sauce. This recipe makes five large servings.
Looking for vegetarian dinner recipes?
- Tempeh and Vegetable Pasta Bake
- Vegetarian Black Bean Enchiladas
- Stuffed Acorn Squash
- Red Lentil Coconut Curry
One Pot Vegetarian Chili Mac
This vegetarian comfort food recipe is a combination of two foods in one pot: chili and cheesey pasta!
Ingredients
- 1 tablespoon olive oil
- 8 ounces white mushrooms, chopped
- 1 medium white onion, diced
- 1/2 teaspoon salt
- 3 cloves garlic, minced
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 1 teaspoon dry oregano
- 10 ounces dry elbow pasta
- 2 cans (15 ounces) kidney beans, drained and rinsed
- 1 can (15 ounces) crushed tomatoes
- 1 can (4 ounces) tomato sauce
- 4 cups vegetable broth
- 1 cup shredded cheddar cheese
- chopped green onions, for topping
Instructions
- Heat olive oil in a dutch oven or large pot. Add the chopped mushrooms and diced onions, sprinkle with salt. Saute for 5 minutes, or until the onions and mushrooms have softened.
- Add the garlic, chili powder, cumin, and oregano. Cook for 30 seconds, stirring continuously to prevent burning.
- Pour in the elbow pasta, kidney beans, crushed tomatoes (with juices), tomato sauce, and vegetable broth. Bring to a simmer. Simmer uncovered until pasta is tender, about 12 minutes.
- Stir in the cheddar cheese. Serve topped with chopped green onions. Enjoy!
Notes
- 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.
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Nutrition Information:
Yield: 5 Serving Size: 5 servingsAmount Per Serving: Calories: 367 Saturated Fat: 5g Cholesterol: 23mg Sodium: 1161mg Carbohydrates: 50g Fiber: 3g Sugar: 5g Protein: 15g
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!