One-Pot Mac Chili Recipe
This vegan chili mac is so good because it combines the comforting flavors of classic chili with the creamy texture of macaroni, creating a hearty and delicious meal. Packed with plant-based protein, fiber, and vegetables, it’s a healthy option that satisfies both taste and nutrition needs. It is simple to make and can be on the table in about 30 minutes.
This easy chili mac recipe comes together in minutes and is a family favorite at my house. If you love vegan pasta dinner recipes like this one, be sure to also check out our vegan primavera and vegetables, this easy vegetable lasagna from Chef AJ, and this amazing vegan pad Thai recipe.
Why I love this recipe
- Rich and Comforting Flavors: This vegan chili mac combines the bold taste of chili with the creamy texture of macaroni, creating a hearty and satisfying meal perfect for any occasion.
- Nutrient-Packed and Healthy: Made with plant-based ingredients like beans, vegetables, and whole-grain pasta, this dish is rich in protein, fiber, and essential nutrients, making it a nutritious choice.
- Easy and Convenient: This recipe is simple to prepare and can be made in one pot, saving you time and effort in the kitchen while delivering a delicious and wholesome meal.
Vegan Hamburger Helper
When I was a kid, Hamburger Helper was all the craze, and my family ate it frequently. As a plant-based adult, sometimes over the years, I would miss those tomato-based pasta dinners.
That is what prompted me to play around in the kitchen and come up with this meatless vegan version that is absolutely delicious.
How to make homemade vegan mac chili
The recipe card at the bottom of the page has the full list of ingredients with measurements and instructions.
STEP #1: Begin this recipe by selecting the pasta you want to use and cooking it according to the package directions.
Pasta options
There are many different types of healthy vegan pasta to choose from. I like to use spelt, quinoa, whole wheat, or brown rice pasta that is egg-free. They are readily available in many grocery stores.
Make sure not to overcook the pasta, as it will become mushy when overdone. To help prevent this, I like to drain mine in a colander immediately after it has finished cooking and run cool water over it to stop the cooking process.
STEP #2: Set the cooked pasta to the side and begin to chop up the vegetables to be used. For this recipe, I really like onion, celery, and red bell peppers diced up.
I am often asked which knives I use personally, and I have to say that it is Victorinox. They are the same company that makes Swiss Army Knives and the quality is excellent.
STEP #3: In a medium-sized stockpot, add the diced veggies and about 1/4 cup vegetable broth or water to saute them. I use the same pot that the pasta was previously cooked in, so it doesn’t mess up any more dishes.
Cook the veggies until they are slightly tender, approximately 5 minutes. Add more water or broth as necessary if they begin to stick to the bottom of your pan.
STEP #4: Add the rest of the ingredients, EXCEPT the cooked pasta. I have a delicious homemade ketchup recipe that is lower in sugar than store-bought brands. If using canned beans, you’ll want to drain and rinse them to remove most of the preservatives and salt.
STEP #5: After adding the other ingredients and spices, stir together well and cook for another 5 minutes.
STEP #6: Add the cooked pasta and cook another 1 minute to heat it all up well. You don’t want to leave it much longer than that because the pasta will overcook.
STEP #7: Top with fresh minced parsley if desired, and serve immediately with crusty bread and a garden salad for a full meal.
This recipe is very versatile and can be made in your Instant Pot and slow cooker as well as on the stovetop.
Recipe adapted from Dr. Neal Barnard’s book, Breaking the Food Seduction.
*Originally published January 2017.
Instant Pot directions
Set your Instant Pot to Saute and add the diced vegetables and approximately 1/4 cup of veggie broth. Cook, stirring occasionally until the onion begins to lightly brown in about 5 minutes.
Add the rest of the ingredients (including the UNCOOKED pasta). the beans, noodles, 2 cups of water, tomatoes, and ketchup, then spices. Do not stir because tomatoes can easily burn to the bottom.
Put the lid on your pot, turn the valve to Sealing, and select Manual. Set for 7 minutes of cooking time.
Once it finishes cooking, let the pressure release naturally for 10 minutes. After that time, turn the valve to Vent to release the rest of the pressure before opening.
Adjust seasonings such as salt and pepper (and even the others) to taste preferences if needed.
Crockpot instructions
Place all ingredients in crockpot and allow the soup to cook on HIGH for approximately 4 hours or set to LOW for about 6 hours.
More Favorite Vegan Pasta Recipes
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Easy Mac Chili Recipe
Ingredients
- 1-1/2 cups elbow macaroni dry, use whole grain pasta
- 1/2 cup onions diced
- 1/2 cup celery diced
- 1 medium red bell pepper diced, or any color
- 1 15 oz can fire roasted tomatoes, with juice
- 1 15 oz can red kidney beans drained and rinsed, or fresh cooked
- 1 15 oz can white kidney beans drained and rinsed, or fresh cooked
- 1/4 cup ketchup
- 2 tablespoons soy sauce
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon basil ground
- salt to taste if desired
- fresh parsley minced for topping (optional)
Instructions
- Begin this recipe by selecting the pasta you want to use and cooking it according to the package directions. In the article above, I list some suggestions.
- Make sure not to overcook the pasta, as it will become mushy when overdone. To help prevent this, I like to drain mine in a colander immediately after it has finished cooking and run cool water over it to stop the cooking process. Set the cooked pasta to the side and begin to chop up the vegetables to be used.
- For this recipe, I really like onion, celery, and red bell peppers diced up.
- In a medium-sized stockpot, add the diced veggies and about 1/4 cup of vegetable broth or water to saute them. I use the same pot that the pasta was previously cooked in, so it doesn’t mess up any more dishes.
- Cook the veggies until they are slightly tender, approximately 5 minutes. Add more water or broth as necessary if they begin to stick to the bottom of your pan.
- Once they are done, it’s time to add the rest of the ingredients, EXCEPT the cooked pasta.
- If you would like to make your own ketchup for this recipe, check out my 10-Minute Vegan Ketchup recipe.
- If using canned beans, you’ll want to drain and rinse them to remove most of the preservatives and salt.
- After adding the other ingredients and spices, stir together well and cook for another 5 minutes.
- Add in the cooked pasta and cook another 1 minute to heat it all up well. You don’t want to leave it much longer than that because the pasta will overcook.
- Top with fresh minced parsley if desired, and serve immediately with crusty bread and a garden salad for a full meal.
Video
Notes
Nutrition
Disclaimer
To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Terri, Loved the recipe! Had it tonight for supper. It is going in my meal “rotation”
list. If I wanted to substitute Orzo or Quinoa for the pasta, how much should I use?? I love your website. It is definitely my ‘Go To’ place! Thank you.
Sandra
Sandra- I am so glad you liked it well enough to have it regularly. That’s awesome! I haven’t used orzo pasta or quinoa in it before, so it is hard to say for sure. I think I would try 1 cup of the orzo and maybe 1/2 to 3/4 cup of quinoa. Thank you for the great feedback!
I made this today. I didn’t think my husband would want any. he tried it & loved it. It’s a hit hit here.
That’s AWESOME to hear! I’m so glad that you both liked it. ♥
I am excited to try this…But why the ketchup…??
Donna- I just love the flavor that ketchup adds. You could also just use tomato sauce if preferred.
Did this today for my work lunch for the week. Easy, very tasty, I might share but probably not. It’s all mine. Well I did let my son have some
Ha! That’s awesome! So glad that you liked it and that your son got to taste it too. LOL!
Please update your instructions for the Insta Pot. I ended up getting a burn notice to add water. I had to take it out of the Insta Pot, transfer it to a clean pot, and finish it on the stove. The entire bottom of the pot was burned food 🤨. Thanks. 😀
Hi Debra- Thanks for bringing this to my attention. We’ve updated the instructions for the Instant Pot now.