Vegetarian Chili Mac is a hearty, comforting dish loaded with pasta, beans, corn, cheese, and tomatoes. And it’s ready in 30 minutes or less!
Vegetarian Chili Mac
Chili Mac is the ultimate comfort food—cheesy, hearty, and filling, and always a hit with the kids. Today, I’m keeping things simple to make this meal as easy as possible. Just open a few cans, throw in uncooked pasta, and top it all with cheese—yum!
And the best part? It’s all done in one pot!
Quick Tip
Even though this meal is vegetarian, it’s packed with plant-based protein. The beans add lots of fiber and protein, making it super filling. Plus, it’s cheaper and easier to make!
Ingredients
Here’s what you’ll need to make Vegetarian Chili Mac:
- Oil: Used to cook the garlic and spices, making a tasty base for the chili mac.
- Garlic: Pre-minced or frozen garlic cubes make things quicker.
- Seasonings: Add flavor and spice; adjust for your taste.
- Garlic powder: Gives a different garlic taste than minced garlic.
- Tomato paste: Makes the sauce thicker and richer.
- Crushed tomatoes: The better the quality, the better the flavor!
- Vegetable broth: You can use chicken broth if you’re not vegetarian.
- Elbow pasta: Uncooked pasta cooks right in the pot and comes out tender.
- Beans: You can use two cans of your favorite beans instead of two different kinds.
- Frozen corn: No need to thaw. Fire-roasted corn gives extra flavor.
- Cheddar cheese: Extra-sharp has a stronger, bolder flavor!
Vegetarian Chili Mac Toppings
This dish is delicious as is, but you can add extra flavor with these toppings:
- Fresh cilantro
- Sour cream (fat-free or light works great)
- Diced avocado
How To Make Vegetarian Chili Mac
1. Sauté garlic & spices: Heat oil in a large pot, add garlic, cook until fragrant, then stir in seasonings and tomato paste.
2. Add liquids & pasta: Pour in tomatoes and broth, then add uncooked pasta, beans, and corn. Bring to a simmer.
3. Cook: Cover and cook for 10-12 minutes until pasta is tender.
4. Add cheese: Remove from heat, stir in half the cheese, sprinkle the rest on top, cover, and let it melt.
5. Serve: Remove the lid and enjoy!
Vegetarian Chili Mac Tips
- Use elbow pasta because other shapes might not cook or soak up liquid as well.
- Cook in a nonstick pot to keep the pasta from sticking.
- Stir every now and then to cook it evenly.
- Take off the heat when the pasta is firm but not soft, as it will keep cooking after.
- Add cheese after removing from the heat to prevent a grainy texture.
Variations
- Add meat: Brown 1 pound of ground beef or turkey at the start. Drain any extra fat, then continue with the recipe as written.
- Add heat: Add a pinch of red pepper flakes for extra heat.
- Add veggies: Stir in diced bell peppers, zucchini, or spinach for more nutrients.
What To Serve With Vegetarian Chili Mac:
- Garden salad: A fresh, crisp salad balances out the hearty chili mac.
- Cornbread: Perfect for dipping and soaking up the sauce.
- Roasted vegetables: Roasted broccoli or carrot for extra veggies.
- Tortilla chips: Add some crunch on the side or crumble on top for more texture.
Storage
Vegetarian Chili Mac is best enjoyed fresh. The pasta absorbs more liquid as it sits and can get a bit mushy.
More Easy Vegetarian Recipes:
- Vegetarian Nachos with taco-seasoned beans
- Vegetarian Chili thick and hearty!
- Mexican Chickpeas with a creamy cilantro sauce
- Black Bean Corn Avocado Salad with a chili-lime dressing
- Vegetarian Enchiladas with black beans
Vegetarian Chili Mac
Equipment
- Large pot 6-quart
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon minced garlic
- 2 teaspoons cumin
- 2 teaspoons chili powder
- 2 teaspoons paprika
- 1-1/2 teaspoons garlic powder
- 1-1/4 teaspoons salt
- 1/2 teaspoon pepper
- 2 tablespoons tomato paste
- 28 ounces crushed tomatoes
- 2-1/2 cups vegetable broth or stock, see note 1
- 2 cups elbow pasta
- 1 (15-ounce) can kidney beans drained and rinsed
- 1 (15-ounce) can black beans drained and rinsed
- 1 cup frozen corn
- 2 cups shredded extra sharp Cheddar cheese
- Toppings as desired see note 2
Instructions
- Heat a large nonstick pot over medium-high heat. Add olive oil, garlic, cumin, chili powder, paprika, garlic powder, salt, pepper, and tomato paste. Stir constantly, 1–2 minutes, until the mixture is very fragrant.
- Add remaining ingredients, except the cheese. Stir and bring to a simmer, then reduce heat to medium. Cover and cook 9–12 minutes, stirring occasionally, until the pasta is al dente. The mixture will still be a little saucy but will thicken as it cooks (see note 3).
- Remove the pot from heat and stir in 1 cup shredded cheese. Taste and adjust seasoning with additional salt or pepper if needed. Sprinkle remaining cup of cheese on top, cover with the lid, and let it sit 2–3 minutes to melt.
- Remove the lid and add your favorite optional toppings to individual bowls. Enjoy immediately!
Video
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made this and sent the recipe to my loved ones alongside a short video. I got all my ingredients from Aldi.
I told my loved ones that it was so good it should be illegal! I am saving to make again for sure. I would recommend.
This made my day, I am so happy you loved this! Thanks for sharing! 🙂
Great recipe! Me and my partner loved it, I make my own chili powder and would really recommend it, all the flavors were perfect!
Delicious! So glad you guys enjoyed this Chili Mac! 🙂
I don’t consider myself to be a vegetarian but this stuff is making me re think my life it’s soooooo good!
Haha!!
this is IT!!!! the best chili ever!!! it makes being a vegetarian so fun and so yummy. have made it 3 times
As your sister I have to declare this the BEST idea! it’s so good but also, for all other vegetarians it makes chili so fun and unique!! so easy ive made it 3 times!
So happy you’ve enjoyed this recipe, thank you for the comment! 🙂