One-Pot Vegan Chili Mac: The Ultimate Comfort Food Recipe

Name: One-Pot Vegan Chili Mac
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 tablespoon olive oil; 1 medium yellow onion, diced; 6 cloves garlic, finely chopped; 8 ounces mushrooms, chopped (cremini recommended); 1 block tempeh, grated or crumbled; 1 tablespoon chili powder; 1 teaspoon smoked paprika ((regular paprika is also fine)); 1 teaspoon oregano; 2 teaspoons cumin; 0.5 teaspoon cayenne pepper ((optional, for a slightly spicy version)); 1.5 teaspoons kosher salt (plus more to taste); 4 cups vegetable broth; 1 can pinto, kidney, or black beans, drained and rinsed ((15-ounce / 440g)); 1 can crushed tomatoes, fire roasted ((28-ounce / 790g)); 2 tablespoons tomato paste; 1 can sweet corn, drained and rinsed ((15-ounce / 430g)); 12 ounces elbow pasta or cavatappi pasta ((gluten-free as needed)); 2 teaspoons agave nectar, maple syrup, coconut sugar, or brown sugar

Introduction to One-Pot Vegan Chili Mac

One-Pot Vegan Chili Mac is the perfect blend of hearty chili and cheesy pasta, all made in a single pot for easy cleanup. This dish is not only delicious but also packed with plant-based protein and fiber, making it a nutritious choice for any meal. Whether you’re looking for a quick weeknight dinner or a comforting dish to serve at gatherings, this recipe is sure to please everyone at the table.

A Personal Story Behind My One-Pot Vegan Chili Mac Journey

Growing up, my family often enjoyed chili on chilly evenings, and I fondly remember the warmth it brought to our home. As I transitioned to a plant-based lifestyle, I wanted to recreate that comforting dish without sacrificing flavor. After several experiments in the kitchen, I finally perfected this One-Pot Vegan Chili Mac, which combines nostalgic flavors with healthy ingredients. It’s a dish that brings a smile to my face and warmth to my heart, and I hope it does the same for you.

What Makes This One-Pot Vegan Chili Mac Recipe Special?

What sets this recipe apart is its simplicity and versatility. Not only is it made in one pot, making cleanup a breeze, but it also allows for endless customization. You can add your favorite vegetables, adjust the spice level, or even swap in different types of pasta. Plus, it’s a great way to sneak in more veggies and protein, thanks to the tempeh and beans. This dish is not just a meal; it’s a celebration of comfort and flavor that everyone can enjoy.

The Full One-Pot Vegan Chili Mac Recipe

Ingredients

1 tablespoon olive oil
1 medium yellow onion, diced
6 cloves garlic, finely chopped
8 ounces (227g) mushrooms, chopped (cremini recommended)
1 (8-ounce / 227g) block of tempeh, grated or crumbled
1 tablespoon chili powder
1 teaspoon smoked paprika (regular paprika is also fine)
1 teaspoon oregano
2 teaspoons cumin
½ teaspoon cayenne pepper (optional, for a slightly spicy version)

1 ½ teaspoons kosher salt, plus more to taste
4 cups (946 mL) vegetable broth
1 (15-ounce / 440g) can pinto, kidney, or black beans, drained and rinsed
1 (28-ounce / 790g) can crushed tomatoes, fire roasted
2 tablespoons tomato paste
1 (15-ounce / 430g) can sweet corn, drained and rinsed

12 ounces (340g) elbow pasta or cavatappi pasta (gluten-free as needed)
2-3 teaspoons agave nectar, maple syrup, coconut sugar, or brown sugar

Instructions

In a Dutch oven or large nonstick soup pot, heat the olive oil over medium heat. Once hot, add the diced onions and cook for 2 minutes, seasoning with a pinch of salt. This helps to enhance the flavor of the onions.

Add the garlic, chopped mushrooms, and crumbled tempeh to the pot. Cook for an additional 5 minutes, stirring occasionally. This will allow the mushrooms to soften and release their moisture.
Stir in the chili powder, smoked paprika, oregano, cumin, cayenne pepper (if using), and salt. Cook for 1 minute until the spices are fragrant, which helps to release their natural oils and flavors.
Pour in the vegetable broth, scraping up any browned bits from the bottom of the pot to deglaze it. This adds depth to the flavor of your chili mac.

Add the drained beans, crushed tomatoes, tomato paste, corn, and pasta. Stir well to combine all ingredients. Make sure the pasta is submerged in the liquid for even cooking.
Bring the mixture to a boil, then reduce the heat to maintain a gentle simmer. Cook for 12 to 15 minutes, or until the pasta is tender but not mushy. If you prefer a saucier dish, add a splash more broth or water.
Taste and adjust seasoning with additional salt and pepper as needed. Stir in the agave or sweetener of your choice to balance the flavors.

If using vegan cheese, sprinkle it over the top of the chili mac. Cover the pot and let it warm through for a few minutes, allowing the cheese to melt.
Allow the chili mac to rest for at least 15 minutes before serving. Top with fresh chopped cilantro and any other desired toppings such as lime juice, vegan sour cream, or pickled red onions.

Serving Suggestions and Variations for One-Pot Vegan Chili Mac

This One-Pot Vegan Chili Mac is fantastic on its own, but there are many ways to elevate your meal. Consider serving it with a side of crusty bread or a fresh green salad to balance the hearty flavors. For a touch of crunch, add some tortilla chips on top. If you want to make it even heartier, feel free to throw in additional vegetables like bell peppers or zucchini. Adjust the spice level to your liking by adding more or less cayenne pepper. This dish is also perfect for meal prep, as it can be stored in the refrigerator for up to 3 days.

Frequently Asked Questions About One-Pot Vegan Chili Mac

Can I make this dish gluten-free?
Yes! Simply use gluten-free pasta and ensure your vegetable broth is also gluten-free.
How long does this chili mac last in the fridge?
This dish can be stored in the refrigerator for up to 3 days. Reheat on the stove or in the microwave until warmed through.
Can I freeze One-Pot Vegan Chili Mac?
Absolutely! Allow it to cool completely, then transfer to an airtight container. It will keep in the freezer for up to 3 months. Thaw in the refrigerator before reheating.
What toppings do you recommend?
Top with fresh cilantro, lime juice, shredded vegan cheese, and vegan sour cream for a delicious finish. Pickled red onions also add a nice tangy crunch!

Recipe Stats

Prep Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Calories per Serving: 350
Servings: 6