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Easy Homemade Vegan Mac Chili is made with wholesome ingredients like beans, whole grain pasta, and lots of veggies with warm spices. It is simple to make and can be on the table in about 30 minutes.
Back in 2017, I was looking around for a new, healthy pasta dish and finally found it. This easychili mac recipe comes together in minutes and is now a family favorite.
You’ll love mac chili because it’s…
- Ready in minutes
- Vegetable-packed
- Satisfying
- A one-pot meal
- Delicious
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.
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.
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.
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. 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.
Recipe adapted from Dr. Neal Barnard’s book, Breaking the Food Seduction.
*Originally published January 2017.
Other mac chili cooking options
This recipe is very versatile and can be made in your Instant Pot and slow cooker as well as on the stovetop.
Instant Pot directions
Set theInstant PottoSauteand add the diced vegetables and approximately 1/4 cup of veggie broth. Cook, stirring occasionally until the onion begins to lightly brownin 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 toSealing, and selectManual. Set for7 minutes of cooking time.
Once it finishes cooking, let thepressure release naturally for 10 minutes.After that time, turn the valve toVentto 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 onHIGH for approximately 4 hoursor set toLOW for about 6 hours.
Other plant-based pasta dishes:
- Easy Garden Pasta Salad
- Lentil Pasta Dinner
- Orzo Veggie Pasta
For those of you new to the whole food plant-based lifestyle, we’ve created a FREE 7-Day Plant-Based Menu Planner to help you get started!
This post may contain affiliate links.Read my full disclosure here.
If you try this recipe, please let us know how you like it by rating it and leaving a comment. We love to hear from you!
4.82 from 27 votes
Easy Mac Chili Recipe
Easy homemade vegan mac chili is made with wholesome ingredients like beans, whole grain pasta, and lots of veggies with warm spices. It simple to make and can be on the table in about 30 minutes.
Prep: 10 minutes mins
Cook: 20 minutes mins
Total: 30 minutes mins
Print Pin Save
Servings: 8 servings
IngredientsUS Customary - Metric
US Customary - Metric
- 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 itaccording to the package directions.In the article above, I list some suggestions.
Make surenot to overcookthe pasta, as it will become mushy when overdone. To help prevent this, I like to drain mine in acolanderimmediately 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 likeonion, celery, and red bell peppersdiced up.
In amedium-sized stockpot, add the diced veggies and about 1/4 cup of vegetable broth or water to saute them. Iuse the same potthat 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 my10-Minute Vegan Ketchuprecipe.
If using canned beans, you’ll want todrain and rinse themto 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
Instant Pot directions
Set theInstant PottoSauteand add the diced vegetables and approximately 1/4 cup of veggie broth. Cook, stirring occasionally until the onion begins to lightly brownin 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 toSealing, and selectManual. Set for7 minutes of cooking time.
Once it finishes cooking, let thepressure release naturally for 10 minutes.After that time, turn the valve toVentto 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 inthe crockpotand allow the soup to cook onHIGH for approximately 4 hoursor set toLOW for about 6 hours.
Nutrition
Serving: 1g | Calories: 253kcal | Carbohydrates: 50g | Protein: 13g | Fat: 1g | Fiber: 9g | Sugar: 9g
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.
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About Terri Edwards
Hi guys! I am the content creator behind EatPlant-Based and a licensed Food for Life instructor with the Physicians Committee for Responsible Medicine.I am passionate about sharing healthy recipes and tips to empower others to get healthy. I’m so glad you’re here! Read More…
