Satisfy your cravings with this delicious Vegan Chili Mac, a comforting twist on a classic dish. Packed with protein-rich beans, fresh veggies, and creamy nutritional yeast, this easy recipe is perfect for busy weeknights. In just 30 minutes, you can enjoy a hearty meal that's full of flavor! Click through to discover how to make this tasty Vegan Chili Mac that will warm your heart and delight your taste buds.
2 cups elbow macaroni
1 can (15 oz) black beans, rinsed and drained
1 can (15 oz) kidney beans, rinsed and drained
1 can (15 oz) diced tomatoes with green chilies
1 tablespoon olive oil
1 medium onion, finely diced
3 cloves garlic, minced
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
Salt and freshly ground black pepper, to taste
1 cup vegetable broth
1 cup corn (fresh, frozen, or canned, drained if canned)
1 cup nutritional yeast (for a creamy texture)
Chopped fresh cilantro or sliced green onions, for garnish
![For a great Vegan Chili Mac, you need these main ingredients: - 2 cups elbow macaroni - 1 can (15 oz) black beans, rinsed and drained - 1 can (15 oz) kidney beans, rinsed and drained - 1 can (15 oz) diced tomatoes with green chilies - 1 tablespoon olive oil - 1 medium onion, finely diced - 3 cloves garlic, minced - 2 teaspoons chili powder - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - Salt and freshly ground black pepper, to taste - 1 cup vegetable broth - 1 cup corn (fresh, frozen, or canned, drained if canned) - 1 cup nutritional yeast (for a creamy texture) - Chopped fresh cilantro or sliced green onions, for garnish These ingredients work well together. They create a rich, hearty dish. The beans and tomatoes add great flavor and texture. You can customize your Vegan Chili Mac with these optional ingredients: - Bell peppers (diced) - Jalapeños (for heat) - Zucchini (chopped) - Cornmeal (for extra thickness) - Avocado (sliced, for topping) These add-ins let you make the dish your own. You can adjust the spice level or add more veggies. If you have dietary needs, here are some smart swaps: - Gluten-free pasta for elbow macaroni - Canned chickpeas instead of black or kidney beans - Coconut milk for a creamier texture - Fresh herbs instead of cilantro or green onions These substitutions keep the dish tasty while meeting your needs. Check the Full Recipe for more ideas. First, grab a large pot. Fill it with water and add a good pinch of salt. Bring this water to a rolling boil over high heat. Once it boils, add 2 cups of elbow macaroni. Cook it according to the package instructions, usually around 8-10 minutes. You want it to be al dente, not mushy. After cooking, drain the macaroni and set it aside for later. In the same pot, lower the heat to medium. Pour in 1 tablespoon of olive oil. When the oil is hot, add 1 medium diced onion. Sauté it for about 5 minutes. You want the onion to become soft and slightly clear. Next, stir in 3 minced garlic cloves. Cook for an additional 1-2 minutes until you smell that lovely garlic aroma. Now it’s time to spice things up! Add 2 teaspoons of chili powder, 1 teaspoon of ground cumin, and 1 teaspoon of smoked paprika to the pot. Sprinkle in some salt and freshly ground black pepper too. Stir all this together for about 1 minute. This helps to bring out the flavors of the spices. Next, pour in a can of diced tomatoes with green chilies, juices included, and 1 cup of vegetable broth. Raise the heat to bring this mixture to a boil. When your pot reaches a boil, carefully add the black beans, kidney beans, and corn. Let it simmer on low heat for 10-15 minutes. Stir occasionally to keep it from sticking. After that, fold in the cooked elbow macaroni. Then, add 1 cup of nutritional yeast for a creamy texture. Mix everything well until heated through. Taste it and adjust the seasoning if needed. Serve hot in bowls, topped with fresh cilantro or sliced green onions for a bright finish. Enjoy your Vegan Chili Mac packed with flavor! For the complete recipe, check out the [Full Recipe]. To boost flavor, use fresh spices. Chili powder, cumin, and smoked paprika are key. These spices add depth and warmth. Always taste as you go. Adjust the spice levels to your liking. If you want more heat, add cayenne pepper. For a milder version, reduce the chili powder or skip it. Nutritional yeast is your secret weapon for creaminess. It gives a cheesy taste without dairy. Add it after mixing in the macaroni. Stir well until it blends smoothly. If you like it creamier, add more vegetable broth. You can also use vegan cream cheese for a richer texture. Serve your chili mac in deep bowls for a cozy feel. Top with fresh cilantro or green onions for color. A squeeze of lime adds brightness. Pair it with a side salad or crusty bread. This makes for a full meal and adds freshness. For a fun twist, serve it with avocado slices on top. You can find the Full Recipe for this delightful dish in the earlier sections. {{image_4}} You can boost nutrition in your Vegan Chili Mac easily. Add some chopped spinach or kale. These greens are rich in vitamins and minerals. You may also add diced bell peppers for color and crunch. If you want more protein, toss in some tofu or tempeh. Nuts and seeds can add healthy fats. Think about adding pumpkin seeds or walnuts for a nice touch. To change the flavor, try adding spices. For more heat, add jalapeños or crushed red pepper flakes. If you love smoky flavors, try adding liquid smoke or smoked paprika. You can also use chipotle in adobo sauce for a deeper taste. For a sweet note, add a bit of maple syrup or diced sweet potatoes. Mix and match spices to find your perfect blend. If you need a gluten-free option, use gluten-free elbow macaroni. Many brands offer great pasta made from rice or corn. You can also make it low-carb by using zucchini noodles instead. For a nut-free version, skip any nuts and seeds. Always check labels to ensure the ingredients fit your needs. This Vegan Chili Mac is flexible, making it easy to adapt for everyone. For the full recipe, you can refer to the earlier section where you'll find all the ingredients and steps to create this delicious dish. To keep your Vegan Chili Mac fresh, store it in an airtight container. Let it cool down to room temperature first. This will stop moisture from building up inside the container. You can store it in the fridge for up to four days. When you’re ready to enjoy your leftovers, reheat them on the stove. Add a splash of water or vegetable broth to keep it moist. Stir it over medium heat until it’s hot. If you prefer the microwave, heat it in short bursts, stirring in between. This keeps the texture nice and creamy. If you want to save some for later, freezing is a great option. Place the chili mac in a freezer-safe container. It can last up to three months in the freezer. To thaw, move it to the fridge overnight. Reheat it on the stove or in the microwave, as mentioned before. This way, you’ll have a quick meal ready to go anytime! For the full recipe, check out the details above. Making Vegan Chili Mac takes about 30 minutes. You spend 10 minutes prepping and 20 minutes cooking. It’s quick and easy for any meal. Yes, you can make this dish ahead of time. Just store it in the fridge for up to 3 days. Reheat it on the stove or in the microwave. If you don’t have nutritional yeast, try using cashew cream or tahini. These give a creamy texture, but the flavor may differ. Absolutely! Vegan Chili Mac works great for meal prep. It stores well and tastes even better the next day. Pack it in containers for easy lunches or dinners. For the full recipe, you can check out the Vegan Chili Mac details above. You can also explore more recipes and cooking tips online. Vegan Chili Mac is simple and fun to make. We covered the key ingredients, along with customizations. You can swap elements based on your taste and needs. A step-by-step guide makes cooking easy, and tips give added flavor. Also, variations let you try new tastes or meet dietary needs. Finally, proper storage keeps your meal fresh. Enjoy your cooking, and don’t hesitate to make this dish your own!](https://recipetorch.com/wp-content/uploads/2025/07/8a1f249c-d0fd-410c-bef0-3c7933c6c931-250x250.webp)