Vegan Chili Mac and Cheese (One-Pot)
This one-pot Vegan Chili Mac and Cheese is made with beans, veggies, pasta and dairy-free cheese. It’s the ultimate weeknight comfort meal ready in 45 minutes!
Hearty chili meets creamy mac and cheese. You guessed it: it’s dreamy!
It’s chilly here. And I mean reallyyy chilly. Which naturally means I’m craving something warm and comforting. Well, this vegan chili mac and cheese is exactly that! Cozy, cheesy (without a drop of dairy), and super comforting in the best way.
This recipe combines everything you love about chili with the creaminess of mac and cheese. Literally my two favorite comfort foods combined. The chili base is loaded with beans, veggies, and warm spices, then you stir in pasta (use gluten-free if needed) and melty vegan cheese to bring it all together.
And the best part? It’s a total weeknight win: one pot (which means minimal cleanup) and the leftovers somehow taste even better the next day. Don’t you love that?
Why You’ll Love This Vegan Chili Mac and Cheese
- Hearty chili meets creamy mac and cheese
- Made in one-pot
- Ultra cheesy (without any dairy!)
- High-protein and veggie-packed
- Perfect family dinner for busy weeknights (makes great leftovers, too)
- Vegan, gluten-free friendly, and secretly wholesome
Ingredients You’ll Need
- Olive Oil: For sauteing the veggies.
- Veggies: Yellow onion, garlic, and carrots help build a flavor base.
- Seasonings: Salt, black pepper, smoked paprika, chili powder, and cajun provide that spicy chili flavor.
- Beans: Both black beans and pinto beans add plant-based protein. I use canned beans for ease.
- Corn: Use fresh, canned, or frozen corn.
- Fire Roasted Crushed Tomatoes: The fire roasted part is key! It gives the chili base a distinct sweet, smoky flavor.
- Vegetable Broth: Use your favorite veggie broth here for an extra flavor base.
- Water: For extra liquid to help the pasta cook.
- Pasta Shells: I like to use medium shells, but you can use any other shape of pasta. Use gluten-free pasta if needed.
- Vegan Shredded Cheese: Melts into a creamy, dairy-free topping. My favorite vegan cheese is from VioLife.
How to Make Vegan Chili Mac and Cheese
Scroll down to the recipe card to get the full recipe with measurements.
- Saute the veggies: Add olive oil to a braiser or dutch oven over medium heat. Add the chopped onion, minced garlic, and diced carrots. Cook for 7-10 minutes, until softened.
- Add the spices: Stir in the salt, black pepper, smoked paprika, chili powder, and cajun. Cook for 1–2 minutes to toast the spices.
- Make the chili: Add the rinsed and drained black beans, pinto beans, corn, fire roasted crushed tomatoes, vegetable broth, and water. Stir well to combine.
- Add the pasta: Cover and bring the chili to a boil. Next, add the pasta and simmer for 8–10 minutes, stirring often, until the pasta is al dente. Remove from heat.
- Bake: Preheat the oven to 350°F. Sprinkle vegan shredded cheese on top and bake covered for 10 minutes, until the cheese is melted. Serve and enjoy!
Megan’s Tips
- Use a melty vegan cheese: My favorites are Violife or Miyoko’s; I think they melt the closest to real cheese. If you want it extra cheesy, stir a handful of cheese into the chili and sprinkle more on top. And if you’re not vegan, feel free to use regular cheese.
- Choosing your pasta: Shells or elbows work best here; use gluten-free pasta if needed. The recipe has a big range of pasta: 12-16 oz. Just know, the more pasta you add, the thicker and less “soupy” it’ll be. In the photos I used the full 16 oz, but I think the sweet spot is 12 oz for the perfect texture.
- Stir often: This keeps the pasta from sticking to the bottom of the pan.
Serving Suggestions
There are so many fun ways to serve this vegan chili mac. You can lean into classic chili toppings or go full mac-and-cheese mode. Think: a dollop of vegan sour cream, avocado slices, a sprinkle of chopped cilantro or scallions, more melty cheese, or a handful of crushed tortilla chips for crunch.
Storing & Reheating Leftovers
Well, if there are any 😉 store leftovers in an airtight container in the fridge for 2–3 days. When reheating, you’ll want to add a splash of water or vegetable broth since the pasta will absorb the sauce as it sits. Then, warm it gently on the stovetop or in the microwave until heated through.
Whether you’re craving something cozy on a chilly night, feeding a big hungry crowd, or just want a healthy one-pot dinner, this vegan chili mac and cheese is sure to hit the spot. I hope you and your family love every bite, just as my family does. Enjoy!
hearty & wholesome More Dinner Recipes
If you make this recipe, please be sure to leave a comment and ★★★★★ star rating below letting me know how you liked it! This helps others find my recipes. I appreciate your support, as always. xo, Megan
Vegan Chili Mac and Cheese (One-Pot)
Ingredients
- 2 tablespoons olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 1 ½ teaspoon salt
- 1 ½ teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon cajun seasoning
- ½ teaspoon black pepper
- 15 oz can black beans, rinsed and drained
- 15 oz can pinto beans, rinsed and drained
- 15 oz can corn, rinsed and drained
- 15 oz can crushed tomatoes
- 3-4 cups vegetable broth
- 2-3 cups water
- 12-16 oz pasta shells, use gf if needed; see note
- 1 cup shredded vegan cheese
Instructions
- Saute the veggies: Add olive oil to a braiser or dutch oven over medium heat. Add the chopped onion, minced garlic, and diced carrots. Cook for 7-10 minutes, until softened.
- Add the spices: Stir in the salt, smoked paprika, chili powder, cajun, and black pepper. Cook for 1–2 minutes to toast the spices.
- Make the chili: Add the black beans, pinto beans, corn, fire roasted crushed tomatoes, vegetable broth, and water. Stir to combine.
- Add the pasta: Cover and bring the chili to a boil. Once it's boiling, add the pasta and simmer for 8–10 minutes, stirring often, until the pasta is al dente. Remove from heat. If needed, add some more veggie broth/water to get your desired consistency (remember the pasta will continue to soak up more of the liquid).
- Bake: Preheat the oven to 350°F. Sprinkle the vegan shredded cheese on top and bake covered for 10 minutes, until the cheese is melted. Serve and enjoy!
Equipment
Notes
- Choosing your pasta: Shells or elbows work best here; use gluten-free pasta if needed. The recipe has a big range of pasta: 12-16 oz. Just know, the more pasta you add, the thicker and less “soupy” it’ll be. In the photos I used the full 16 oz, but I think the sweet spot is 12 oz for the perfect texture.
- Use a melty vegan cheese: My favorites are Violife or Miyoko’s; I think they melt the closest to real cheese. If you want it extra cheesy, stir a handful of cheese into the chili and sprinkle more on top. And if you’re not vegan, feel free to use regular cheese.
- Stir often: This keeps the pasta from sticking to the bottom of the pan.
Looks so good! I will try that for sure!
One question: how do you make the fire roasted crushed tomatoes? Or do you buy it like that?
Hi Ana, I grab it at the store – I get the Muir Glen Organic brand (if you do a quick Google search you’ll see what the can looks like). Excited for you to try this recipe – keep me posted!
This vegan chili mac and cheese is amazing! It’s my family’s favorite comfort meal!