Vegan Chili Mac

Hearty, comforting, and completely plant-based, this Vegan Chili Mac is the ultimate one-pot wonder for busy weeknights. Combining tender elbow macaroni with a flavorful chili base made from nutrient-packed black beans, kidney beans, and sweet corn, this recipe is a celebration of bold Tex-Mex flavors. A medley of spices—chili powder, cumin, and paprika—enhances the smoky richness, while nutritional yeast adds a subtle, cheesy depth without the dairy. Ready in just 35 minutes, this dish is as quick as it is satisfying, making it perfect for feeding a hungry family or meal prepping for the week. Top with sliced avocado and fresh cilantro for a vibrant, Instagram-worthy finish. Whether you're vegan or just looking for a healthier twist on your comfort food favorites, this creamy, protein-packed chili mac checks every box!

Nutriscore Rating: 85/100

Prep Time:10 mins

Cook Time:25 mins

Total Time:35 mins

Servings: 4

Ingredients

• 8 ounces elbow macaroni
• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 1 medium red bell pepper, diced
• 3 cloves garlic, minced
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 15-ounce can diced tomatoes, with juice
• 1 15-ounce can cooked black beans, drained and rinsed
• 1 15-ounce can cooked kidney beans, drained and rinsed
• 1 cup corn kernels, frozen or fresh
• 2 cups vegetable broth
• 0.25 cup nutritional yeast
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 cup fresh cilantro, chopped (optional for garnish)
• 1 medium avocado, sliced (optional for garnish)

Directions

Step 1

Cook the elbow macaroni according to the package instructions until al dente. Drain and set aside.

Step 2

In a large pot, heat the olive oil over medium heat. Add the diced onion and red bell pepper, sautéing until softened, about 5 minutes.

Step 3

Stir in the minced garlic, chili powder, ground cumin, and paprika, cooking for another 1-2 minutes until fragrant.

Step 4

Add the can of diced tomatoes with its juice, black beans, kidney beans, corn kernels, and vegetable broth to the pot.

Step 5

Bring the mixture to a gentle boil, then reduce the heat to low, and let it simmer for 10 minutes to allow the flavors to meld.

Step 6

Stir in the nutritional yeast, cooked macaroni, salt, and black pepper. Mix well and continue to cook for 3-5 more minutes, until heated through.

Step 7

Serve hot, garnished with fresh cilantro and sliced avocado, if using.

Nutrition Facts

Serving size	(2259.1g)

Amount per serving	% Daily Value*
Calories	2244.7

Total Fat 50.8g	0%
Saturated Fat 7.4g	0%
Polyunsaturated Fat 2.8g
Cholesterol 0mg	0%
Sodium 3709.3mg	0%
Total Carbohydrate 371.2g	0%
Dietary Fiber 70.7g	0%
Total Sugars 47.6g
Protein 88.1g	0%

Vitamin D 0IU	0%
Calcium 354.7mg	0%
Iron 26.6mg	0%
Potassium 4946.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 19.9%

Protein: 15.4%

Carbs: 64.7%