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Bowl of vegan chili mac with kidney beans topped with chopped fresh cilantro.
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5 from 2 votes

Vegan Chili Mac

An easy, hearty, nutritious chili mac. Completely dairy-free and made with only whole food ingredients. It's a kid approved family favorite!
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Main Dish, Pasta
Cuisine: American
Diet: Vegan
Servings: 6
Calories: 420kcal

Ingredients

  • 1 recipe Butternut Squash Mac and Cheese
  • 2 tablespoons olive oil (use water or vegetable broth for an oil-free option)
  • 1 yellow onion diced
  • 1 green pepper seeded and diced
  • 1 jalapeño diced, optional
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • ½ teaspoon oregano
  • pinch of cayenne for a little heat (optional)
  • 1 can (28 oz) fire-roasted diced tomatoes
  • 1 cup vegetable broth
  • 1 cup corn kernels fresh or frozen
  • 1 can (15 oz) kidney beans rinsed and drained
  • fresh cilantro chopped, for garnish
  • green onions chopped, for garnish

Instructions

  • Make the Butternut Squash Mac and Cheese.
  • Meanwhile, heat the oil in a large, deep skillet over medium heat on the stove. Add the onion, green pepper, and jalapeño, if using. Sauté for 4 to 5 minutes until softened.
  • Add the chili powder, cumin, oregano, and cayenne, if using, and sauté 1 minute, until fragrant.
  • Add the diced tomatoes and vegetable broth and stir well to combine. Simmer for 10 to 15 minutes until thick and bubbly.
  • Add the corn and kidney beans to the tomato mixture and stir.
  • Pour the Butternut Mac Cheese Sauce into the tomato/bean mixture and stir to combine. (I use the whole sauce recipe, but feel free to add less if you prefer).
  • Add the cooked noodles and stir to combine
  • Serve immediately with fresh chopped cilantro and chopped green onions, if using, sprinkled on top.

Notes

~ Be sure to drain and rinse the beans if using canned.
~ Use fire roasted diced tomatoes or add a small can of diced green chiles with regular diced tomatoes for an added flavor boost.
~ Make the butternut squash mac and cheese sauce ahead of time. Or use your favorite store-bought vegan cheese sauce.
~ If you didn't make the cheese sauce ahead of time, you can cook the squash/onions at the same time you are cooking the pasta and sautéing the veggies for the chili.
~ Sauté the veggies in vegetable broth or water to make this dish oil-free.
~ Use gluten-free pasta to make this dish gluten-free.
~ Let everyone customize their bowl of vegan chili mac with their favorite toppings to please everyone at the table.
 
 

Nutrition

Calories: 420kcal | Carbohydrates: 76g | Protein: 8g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 509mg | Potassium: 548mg | Fiber: 7g | Sugar: 8g | Vitamin A: 4850IU | Vitamin C: 56.1mg | Calcium: 550mg | Iron: 4.7mg