When you're looking for a hearty meal that satisfies, this vegan chili mac is the perfect dish. Packed with protein and fiber, it's a filling meal that everyone will love. And best of all, it can be made in an Instant Pot for quick and easy prep.
This easy vegan chili mac is adapted from our most popular chili recipe. With just a few simple tweaks including the addition of macaroni pasta and vegan cheese, it's a delicious and satisfying meal that will please even the pickiest of eaters.
Vegan Chili Mac 2 Ways
Choose between an extra rich, omnivore-friendly version using store-bought vegan "beef" or lighten it up with crumbled tofu for a whole-food version. Also, choose between store-bought vegan cheese or the oil-free cheesy sauce included in the recipe.
Vegan chili mac can be cooked on the stovetop or in the Instant Pot for a truly easy meal that can be made both gluten free and oil free.
Why You'll Love It
We're BIG chili fans in our house, and this 45-Minute Lentil Chili is our go-to. It's quickly becoming a go-to for many of you, too, which makes me so happy!
Because it's so popular I wanted to use the basic chili recipe and adapt it to make into another great recipe your whole family will love.
To do that we're taking those delicious chili seasonings and adding:
- pasta (yes, please!)
- a beefy element, either store-bought vegan beef or crumbled tofu...
OR try this homemade plant-based ground beef made with soy curls (WFPB)! - and cheese, either store-bought shredded vegan cheese or a homemade cheesy sauce!
This recipe makes a large amount making it a great choice to serve to a crowd or to use as yummy leftovers all week long. Just like chili, the flavors develop and are even better the next day.
There are also two ways you can cook this dish. For you Instant Pot users out there, you'll love this hands off, "dump-and-go" recipe.
Ingredients and Equipment
This is a summary to help you get started; scroll down for the full recipe.
First, decide which version to make, tofu or beefy. Next, decide on a cheesy element, whole-food cheesy sauce or store-bought vegan cheese.
Gather up your ingredients and equipment. If you own an Instant Pot I recommend using it for this chili mac because it's soooo easy! Otherwise, locate a heavy-bottomed stock pot.
If making the cheesy sauce you'll also need a blender.
How to Make Vegan Chili Mac
Instant Pot Instructions
Want to save this recipe? 📩
I'll email the link so you can come back to it later!
Keep an eye out for more delicious recipes. Unsubscribe anytime.
My all-time favorite Instant Pot recipes are the dump-and-go style, like this red lentil curry and millet with soy curls. And that's exactly what we're doing for today's recipe!
- Simply chop the veggies, measure out the spices, and crumble the tofu or vegan beef (see photo below for tofu example). Put everything except the beans and cheese/cheese sauce in the Instant Pot, and give it a good stir.
- Cook on high pressure for 4 minutes, then quick release the pressure.
- If you're making the cheesy sauce, blend that while the IP is doing its thing.
- After carefully removing the lid, stir in the cheesy sauce (or shredded cheese) and the beans. Let stand for a few minutes, then serve.
Stovetop Instructions
- Preheat a large soup pot over medium heat. Saute the onion until translucent, about 5 minutes. Add the jalapeño and mushrooms and cook for another 2 to 3 minutes. Add the garlic and cook until fragrant, about 1 minute.
- Crumble the tofu or vegan beef into the pot, and cook for a few minutes, stirring occasionally. Add the spices and seasonings to the pot - chili powder, cumin, paprika, oregano, tamari, salt, black pepper - and give it a good stir.
- Immediately add the tomatoes, broth, and beans, and bring to a boil. Add the pasta and stir. Return to a boil, then reduce heat to a simmer, and cook until the pasta is al dente, about 15 minutes.
- If making the blended cheese sauce, combine all ingredients in a blender and blend until smooth. When the chili mac is done, stir in the cheesy sauce (or shredded cheese). Let stand for 5 minutes, then serve.
Serving Suggestions
Even though this vegan chili mac is basically a full meal on its own, that never stopped me from wanting cornbread! Here are a few delicious options:
Chili mac also tastes great topped with diced avocado, sliced black olives, or vegan yogurt or sour cream.
For a fresh element a simple side salad or creamy kale salad pairs perfectly.
A few more vegan serving ideas for your chili mac include:
- Add a scoop to the top of your taco salad to make it extra hearty and filling.
- Serve over a bed of rice, quinoa, or roasted potatoes.
- Spoon some chili mac on top of a baked sweet potato.
- Use it as a dip for corn chips, veggie sticks, or crackers.
The options are endless! I hope you enjoy this hearty vegan chili mac recipe. If you make it, let me know how it turned out by leaving a comment and rating below.
Storage
Stove leftover chili mac and cheese in an airtight container in the refrigerator for up to 6 days. Freezing is not recommended.
More Vegan Comfort Food
Interested in a super cheesy vegan hamburger helper type of dish?
Add your vegan meat of choice to this award-winning vegan mac and cheese or this nut-free vegan mac and cheese.
Recipe
Vegan Chili Mac (Instant Pot Option)
Equipment
- pasta/soup pot - optional
- 6-quart instant pot - optional
- high-speed blender - optional
Ingredients
For the chili:
- 1 large onion, chopped
- 2 large jalapenos (remove seeds for mild spice level), diced
- 8 ounces mushrooms, sliced or roughly chopped
- 5 cloves garlic, minced
- 16 ounces super firm tofu (oil-free option) OR vegan "beef" such as Beyond or Impossible
- 3 tablespoons chili powder - the spice blend, not pure chile pepper
- 1 tablespoon ground cumin
- 1 ½ teaspoons smoked paprika
- 1 ½ teaspoons dried oregano
- 2 tablespoons tamari or soy sauce
- ½ to 1 teaspoon fine sea salt - Use more for tofu version, less for Beyond/Impossible version as they are already salted.
- 1 teaspoon freshly ground black pepper
- 1 (28 oz.) can crushed fire-roasted tomatoes
- 4 cups vegetable broth or "beef" flavored vegan broth
- 1 teaspoon liquid smoke, optional
- 8 ounces dry macaroni pasta (half of a standard package) - Sub whole-grain or gluten-free, if desired. See Notes.
- 1 (15 oz.) can cooked kidney beans, rinsed and drained
- 1 (15 oz.) can cooked black or pinto beans, rinsed and drained
- 1 ½ to 2 cups shredded vegan cheese, optional - For oil-free option, omit and use cheesy sauce listed below.
Optional cheesy sauce:
- ½ cup raw walnuts or cashews
- 1 tablespoon rice vinegar
- 1 tablespoon white vinegar
- 2 tablespoons nutritional yeast
- 2 tablespoons white or chickpea miso - If can't find miso, sub salt, to taste.
- ⅔ cup water
Instructions
Instant Pot instructions:
- Using a 6 quart or larger Instant Pot, add everything EXCEPT the beans and cheese/cheese sauce to the Instant Pot. Stir very well.
- Lock on the lid and set to sealing (if applicable for your IP model). Cook on high pressure for 4 minutes. It will take about 15 minutes for the Instant Pot to come to pressure because of the large volume of food.
- If making the cheesy sauce, combine all ingredients in a blender, and blend until smooth.
- After the 4 minutes of high pressure cooking are done, carefully quick release the pressure. Remove the lid, stir in the cheesy sauce (or shredded cheese) and the beans. Let stand for a few minutes. Taste and adjust salt and pepper as desired.
Stovetop instructions:
- Preheat a large soup pot over medium heat. Saute the onion until translucent, about 5 minutes. Add the jalapeño and mushrooms and cook for another 2 to 3 minutes. Add the garlic and cook for 1 minute, stirring frequently.
- Crumble the tofu or vegan beef into the pot (beef chunks can be about the size of a nickel or quarter; tofu should be slightly smaller; see photo in post for reference). Cook for a few minutes, stirring occasionally.
- Add the spices and seasonings - chili powder, cumin, paprika, oregano, tamari, salt (1 teaspoon for tofu, about ½ teaspoon for pre-seasoned vegan beef), and black pepper. Stir well, then add tomatoes, broth, liquid smoke, if using, and beans. Bring to a boil. Add the pasta and stir. Return to a boil, reduce heat to a simmer, and cook until the pasta is al dente, about 15 minutes.
- If making the cheese sauce, combine all ingredients in a blender and blend until smooth. When the chili mac is done, stir in the cheesy sauce or shredded vegan cheese. Remove pot from heat, let stand 5 minutes, stirring occasionally.
Notes
Estimated Nutrition (per serving)
Nutrition information is an estimate and will vary depending on the exact amounts and specific products and ingredients used.
Susan J says
I made the Tofu version and LOVED it!!!!
Thank you Lori! I love your recipes!
Tam Lee says
This is delicious! I already made it once and now am going to make it again. Would it also work in a slow cooker?
Lori Rasmussen says
Hi - I'm glad you like it! Yes, the slow cooker should work. I haven't tried it yet, so unfortunately I don't have any specifics. I suspect the only tricky part would be figuring out the timing for the pasta.
Falon Blanchard says
I make this almost every week. It’s soooo gooood! Such a great and EASY staple for my meal prepping, being a busy college student and waitress. Love it
Beth says
Delicious- another wonderful dinner from your quiet kitchen. Thank you!
Shellie says
This recipe is fantastic. We loved it and will have it again soon. I didn't change anything. I used GF cassava elbows and I made it in the IP. So good. 🙂
Andrew Waters - From Florida says
Hey Lori!
This looks amazing. Could you substitute TVP for the tofu or beyond crumbles?
Lori says
Hi Andrew! Definitely. TVP is a great idea! You may want to bump up the broth a bit since it will soak up some liquid. 🙂
Enjoy!
CeeCee says
Oh this is so, so good! Back in my veggie (and too lazy to cook) days, I used to love Amy’s Kitchen Chili Mac. This is even better, with the added bonus of knowing exactly what’s gone into it.
I followed the recipe exactly and there’s nothing I would change. This one is going into regular rotation.
Lori says
Thank you for the awesome feedback, CeeCee. I'm so glad you enjoyed it!
Bob in Tennessee says
I made this recipe yesterday although I was out of mushrooms & jalapeno and only had a small amount of (frozen) onions. But I'm determined to find one pot, insanely easy recipes like this because....well, because I like easy! Thank you Lori for providing this recipe which I will definitely revisit and experiment with! Also, I made the cheesy sauce with walnuts instead of cashews and was surprised how good it was. Delicious in fact!
Lori says
I'm so happy to hear it, Bob! And I'm with you 100% on the easy recipes.... whew, I crave them more and more every day! Thanks so much for the feedback. 😀
R says
Looks like a great recipe, just wondering what is the serving size? For the nutritional info, it says per serving, but what is the serving size? Thanks! Looking forward to trying this one!