VEGAN CHILI MAC
This comforting Vegan Chili Mac is loaded with hearty beans, sweet tomatoes, and balanced spices, simmered until rich and satisfying. The depth of flavor comes from the variety of tomatoes and beans, so all you need to do is open the cans, add them to the pot, and let the chili develop its bold, cozy taste. Perfect for big batches, leftovers, and everyone at the table – no one misses the meat.
FLAVORFUL FOUNDATION
This Vegan Chili Mac starts with a simple, hearty mix of beans and tomatoes—just open the cans and add them to the pot. A sautéed onion, chili powder, and a pinch of salt bring everything together, building flavor in the easiest, most satisfying way.
SLOW SIMMER MAGIC
The chili simmers slowly for about three hours, letting the beans, tomatoes, and spices cook down and meld into a rich, comforting dish. This big-batch recipe is ideal for feeding a crowd or enjoying as leftovers, with each bowl as satisfying as the first – no one misses the meat.
SIMPLE STEPS FOR THIS VEGAN CHILI MAC
Dice & Sauté Onion Then Add Chili Powder & Salt
Add Cans of Tomatoes & Drained Beans Then Simmer for 3 Hours
Separately Prepare Package of Elbow Macaroni According to Package & Set Aside
Vegan Chili Mac Ingredients
STEP 1 – SAUTÉ ONIONS & SPICES
Drizzle olive oil in a large stockpot and heat.
Dice the onion and sauté for 3–5 minutes until translucent.
Add chili powder and a pinch of salt to the onion, stirring to coat.
STEP 2 – ADD BEANS & TOMATOES:
Drain and rinse all beans, then add them to the pot.
Open the cans of tomatoes and add them to the pot. Mix well.
Bring the chili just to a gentle boil, then reduce heat to low.
STEP 3 – SIMMER & FINISH FLAVORS:
Simmer uncovered for about 3 hours, stirring occasionally and scraping the bottom to prevent sticking.
After the first hour, break the whole tomatoes into smaller pieces with a spatula.
Taste and adjust salt as needed; the chili will thicken and flavors will meld.
STEP 4 – PREPARE NOODLES SEPARATELY:
Cook elbow noodles according to package directions and set aside.
STEP 5 – TO SERVE:
Add about a serving spoon of noodles to each bowl and ladle on chili.
Top with any desired optional toppings including: diced green onions, hot sauce, vegan cheese, vegan sour cream, or crackers.
TRADITIONAL RECIPE CARD
The Traditional Recipe Card is the most common way to view an online recipe but we encourage you to try our SIGNATURE ONE-PAGE RECIPE VIEW above. We think you will love the layout!
Our Traditional Recipe Card includes affiliate links to your local Walmart for easy shopping! Common ingredients are linked directly in the recipe card, so you can order them with a click. While we don’t earn a commission on food products, we may receive a small commission on other items—at no extra cost to you—helping us keep our recipe library growing.
Vegan Chili Mac
Equipment
- 8 QT Stockpot
Ingredients
- Drizzle Olive Oil
- 1 Large Yellow Onion
- 2 tbsp Chili Powder
- 2 (to 3) Cans Chili Flavored Diced Tomatoes (15.5 oz each)
- 2 Large Cans Whole Peeled Tomatoes (28 oz each)
- 2 (to 3) Cans Kidney Beans (15.5 oz each)
- 2 (to 3) Cans Pinto Beans (15.5 oz each)
- 2 (to 3) Cans Chili "Hot" Beans (actually not hot at all!) (15.5 oz each)
- 2 tsp Salt (additional salt LIKELY NECESSARY, to taste)
- 16 oz Elbow Noodles
OPTIONS TO SERVE WITH:
Instructions
STEP 1: Saute Onions & Add Seasoning
- Drizzle olive oil into a large stockpot (6 quart or larger) and heat over medium.Drizzle Olive Oil
- Dice the onion, add to the pot, and cook for 3–5 minutes, stirring occasionally, until softened and translucent.1 Large Yellow Onion
- Add the chili powder (adjust to taste), stir well, and cook for 1–2 minutes.2 tbsp Chili Powder
STEP 2: Add Cans of Tomatoes & Beans
- Add all tomatoes to the pot and mix well to combine.2 (to 3) Cans Chili Flavored Diced Tomatoes, 2 Large Cans Whole Peeled Tomatoes
- Drain and rinse all beans, then add them to the pot and mix well.2 (to 3) Cans Kidney Beans, 2 (to 3) Cans Pinto Beans, 2 (to 3) Cans Chili "Hot" Beans (actually not hot at all!)
- Add salt, then continue to taste as it cooks and adjust to your liking – it will likely need more.2 tsp Salt
STEP 3: Simmer on Stove
- Bring the chili just to a gentle boil, then reduce the heat to low, maintaining a slow, steady bubble.
- Cook uncovered for about 3 hours, stirring fairly often and scraping the bottom of the pot to prevent sticking or burning.
- After an hour or so, use a spatula to break whole tomatoes into smaller pieces.
STEP 4: While Chili Simmers - Prepare Macaroni Noodles
- Prepare noodles separately according to package directions. Drain and set aside.16 oz Elbow Noodles
SERVE:
- Add about a serving spoon (your preference) of noodles to each individual bowl. Ladle a generous amount of chili over the top and finish with your favorite toppings.Salt & Pepper, Franks RedHot Sauce (or preferred hot sauce), Diced Green Onions, Oyster Crackers, Vegan Sour Cream, Vegan Shredded Cheese
WATCH OUR
60-SECOND
VIDEO
FAQ'S FOR THIS VEGAN CHILI MAC RECIPE
1. Can I use different types of beans?
Yes! Kidney, pinto, and “chili” beans are the best for this recipe, but you can also add black beans. Feel free to experiment with others to suit your taste.
2. Can I cook the noodles in the same pot as the chili?
You could, but it’s better to cook the noodles separately. This keeps them from getting mushy and lets everyone add as much or as little as they like when serving.
3. Can I make this recipe spicier?
Absolutely! Add extra chili powder, a pinch of cayenne, or your favorite hot sauce to taste. Start small and adjust gradually.
4. Can I make this in a smaller batch?
Definitely! You can reduce the amount of beans, tomatoes, and noodles proportionally. Just keep the cooking time similar so the flavors have time to meld.
