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!
Equipment
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!
Video
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.
Serving: 1serving, Calories: 263kcal, Carbohydrates: 42g, Protein: 11g, Fat: 7g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Sodium: 1747mg, Potassium: 818mg, Fiber: 11g, Sugar: 6g, Vitamin A: 4313IU, Vitamin C: 13mg, Calcium: 101mg, Iron: 4mg
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