One-Pot Vegan Chili Mac

This Chili Mac recipe will have your family happily surprised that it is Vegan. I like to top mine with a little vegan cheese and vegan sour cream.

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One-Pot Vegan Chili Mac

Course Main Dish, Vegan
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4


  • 2 each Yellow Onion medium, chopped
  • 2 each Red or Green Bell Pepper chopped
  • 6 cloves Garlic minced
  • 3 tbsp Chili Powder
  • 1 4 oz can Roasted Chilies diced
  • 1 tbsp Ground Cumin
  • 2 15 oz cans Diced Tomatoes with their juices
  • 2 8 oz cans Tomato Sauce
  • 8 oz Whole-grain Elbow Macaroni
  • 10 oz Frozen Corn
  • 2 15 oz cans Black Beans drained and rinsed
  • Sea Salt
  • freshly ground black pepper to taste

For Serving

  • 1/4 cup Fresh Cilantro finely chopped
  • 1/2 cup Sweet Onion chopped
  • 1 Avocado chopped



  • In a stockpot over medium heat, sauté onions, roasted chilis, bell peppers, garlic, chili powder, and cumin, stirring occasionally, until onions start to turn translucent, 3 to 4 minutes. Add water 1 to 2 tablespoons at a time as needed, to keep vegetables from sticking.


  • Add diced tomatoes with their juices, tomato sauce, macaroni, corn, black beans, and 2 cups water. Mix well. Increase heat to high and bring to a boil. Reduce heat to medium-low, cover, and simmer, stirring occasionally, until macaroni is tender and sauce has thickened, 15 minutes.
  • Season with salt and pepper to taste.


  • Top with cilantro, onion, and avocado, if desired, and serve hot.

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