If you love comfort food, you'll love this vegan chili mac and cheese. It’s creamy, hearty, and packed with flavor. It’s easy to make and the kind of meal that even non-vegans will love. Ready in 40 minutes.
Curiosity led me to research if putting together vegan chili and vegan mac and cheese was an actual thing people searched for, and lo and behold… it was!
It’s like the best parts of chili, pasta, and vegan cheese sauce joined forces to create the ultimate comfort food mash-up.
While you can totally repurpose leftover chili from Vegan Chili with TVP or drizzle on some cheese sauce from Easy Vegan Nachos, I’ve put together a recipe that skips the fridge scavenger hunt and gives you a quick, no-fuss chili and cashew cheese sauce - no mystery ingredients or processed cheese.
It’s perfect for chilly nights, game days, or anytime you need a big, satisfying bowl of comfort. Plus, it pairs beautifully with a yummy Mediterranean Cucumber Tomato Salad, making it a complete meal.
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Why You'll Love This Recipe
- It's a crowd-pleaser. Even non-vegans love it, and it’s great for game days or cozy nights.
- Perfect for meal prep. It reheats well.
- Easy to make in one - pot, so you can indulge in comfort food with minimal effort.
Ingredients
Chil Powder - Chili powders vary in intensity, so be sure to check your heat level before adding it to the chili to avoid overpowering the dish. Use less than recommended in the recipe card if it is hot. I make mistakes, so you don't have to!
Pasta - Macaroni is great in this recipe, but any short variation works, too.
Beans - Mixed beans create a nice variation, but use any single bean you would like as a substitute.
See the recipe card for quantities and a complete list of ingredients.
Variations
- Use gluten-free pasta.
- Sub with store-bought vegan cheese like Bitchin' Sauce. Add about ½ cup.
- Add vegan sausage or crumbles after sauteeing the aromatics for a 'meatier' version. Add a few more tablespoons of broth to compensate for the volume.
How To Make Vegan Chili Mac and Cheese
Here's the process in pictures. See the recipe card for details.
Step 1: Sauté Aromatics – Heat olive oil in a large pot over medium heat. Sauté onion, garlic, and bell pepper for 5-7 minutes until soft.
Step 2: Add Spices – Stir in chili powder, cumin, smoked paprika, and oregano. Cook for 1 minute.
Step 3: Add Paste - Push the vegetables to the sides of the pot, creating space in the center, and add the tomato paste. Cook for 1-2 minutes, stirring as you mix it into the vegetables until well combined.
Step 4: Add Main Ingredients – Mix in beans, tomatoes, corn, vegetable broth, salt, and black pepper. Simmer for 10 minutes, stirring occasionally.
Step 5: Add Pasta - Add the pasta and cook for 10-12 minutes, until al dente. It will continue to cook slightly from the residual heat after removing it from the burner.
Step 6: Cheese Sauce - While the pasta cooks in the chili, make the cheese sauce in a bullet or blender.
Step 7: Add the Sauce - When the pasta is al dente, turn off the burner and add vegan cheese sauce. Mix to combine well.
Step 8: Adjust and Serve - Taste and adjust. Serve with scallions, avocado, sour cream, and/or tomatoes as garnish.
Top Tips
- Cook your pasta till al dente since it will be further cooked with residual heat.
- After adding the pasta, stir it regularly to prevent it from sticking to the bottom of the pot.
- This chili mac is great for meal prep. Store leftovers in an airtight container and reheat with a few tablespoons of added liquid to bring back the creamy texture.
- Toppings make it fun - try crushed tortilla chips, fresh cilantro, or tomatoes over the top. See the recipe card for more ideas.
Serving Suggestions
- Serve with a fresh salad like Mediterranean Cucumber Tomato Salad, Cucumber and Apple Salad, or a mixed salad with a light vinaigrette like Classic French Salad Dressing.
Recipe FAQS
Store in an airtight container in the fridge for up to 4 days. Reheat on the stovetop or in the microwave with a splash of water or broth to bring back the creamy texture.
More Recipes With Vegan Chili
Got a minute? I'd love for you to comment and rate Vegan Chili Mac and Cheese. Your feedback is invaluable—did you love it? Did you make any fun twists? Let me know how my directions worked for you so I can keep improving my recipes. Follow me on Pinterest, Instagram, Facebook, and YouTube for inspiration.
Vegan Chili Mac and Cheese
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 small onion diced
- 1 medium bell pepper diced (any color)
- 4 cloves garlic minced
- 1 tablespoon chili powder *see important note
- 1 teaspoon smoked paprika
- 1 teaspoon oregano
- 1 teaspoon ground cumin
- 1 tablespoon tomato paste
- 15 ounce can mixed beans drained and rinsed; or one can of your choice of bean
- 15 ounce can crushed tomatoes
- 3 cups vegetable broth or 3 cups of water plus 1 tablespoon of vegetable paste
- ½ cup corn frozen or canned
- 1 teaspoon salt adjust to taste
- ½ teaspoon black pepper
- 1 ½ cups elbow macaroni or pasta of choice
- ½ batch vegan cashew cheese sauce
Toppings (optional)
- parsley or cilantro chopped
- vegan sour cream
- jalapenos sliced
- green onions sliced
- avocado sliced
Instructions
- Saute Aromatics: Heat olive oil in a large pot over medium heat. Sauté onion, garlic, and bell pepper until soft. This takes about 5-7 minutes.
- Spices and Tomato Paste: Add chili powder, cumin, smoked paprika, and oregano. Combine well with the veggies and saute for about 1 minute. Push the vegetables to the sides of the pot, creating space in the center, and add the tomato paste. Cook for 1-2 minutes, stirring as you mix it into the vegetables until well combined.
- Add Ingredients: Stir in beans, tomatoes, corn, vegetable broth, salt, and black pepper. Simmer for about 10 minutes, stirring occasionally.
- Add Pasta: Add the pasta and cook for 10-12 minutes, stirring frequently to prevent sticking. Since it will continue to cook from the residual heat after being removed from the burner, taste a piece to ensure it’s cooked but still firm before turning off the heat.
- Make the Cheese Sauce: While the pasta simmers in the chili, blend the ingredients for the cheese sauce.
- Combine: When the pasta is al dente, turn off the burner and stir the cheese sauce into the chili. Mix until combined and heated through.
- Garnish and Serve: Garnish with chopped parsley, cilantro, sliced jalapeños, vegan sour cream, or avocado. Serve hot and enjoy the creamy, hearty, cheesy goodness!.
Annayaanni says
I recently read your blog on vegan mac and cheese, and I loved it! The recipe looks delicious, and I appreciate how you made it simple yet flavorful. Can't wait to try it!
Regi Pearce says
Thank you so much! I’m so happy you enjoyed the post! I love keeping things simple, and I can’t wait for you to try the recipe. Let me know how it turns out—or if you add any fun twists.
Regi Pearce says
Creamy, Hearty, and So Satisfying!
This Vegan Chili Mac and Cheese is comfort food at its best! The chili is rich, hearty, and filled with beans, veggies, and spices, while the creamy, cheesy sauce takes it to the next level. The pasta soaks up all the flavors beautifully, making every bite cozy and delicious. Plus, it’s a one-pot meal, which means fewer dishes - huge win!