This One-Pot Vegan Chili Mac makes for an easy meal that’s packed with flavor! Topped with vegan cheese, this Mexican inspired vegan one pot pasta is perfect for weeknight dinners or cold evenings.
Making this one-pot meal is a cinch—all it takes is throwing some pasta, vegetables, and spices into a pot!
This One-Pot Vegan Chili Mac can serve up to 6 people, but it’s such a simple recipe that it can easily be doubled for a fiesta or a chili cook-off!
This vegan chili mac recipe is...
- Mexican inspired
- ready in 30 minutes
- an easy weeknight meal
Looking for more vegan, Mexican-inspired recipes? Try these Easy Vegan Enchiladas or these Loaded Sweet Potatoes with Spicy Black Beans and Cashew-Lime Cream!
How to Make Vegan Chili Mac
- Prepare the pasta. Boil it in water until al dente and drain.
- Preheat the oven.
- Heat oil in a large pot and fry the onion and garlic until tender.
- Add chili powder, cayenne pepper, cumin, and salt to the pot. Stir.
- Add vegetable broth to the pot and stir.
- Add diced tomatoes, kidney beans, and corn to the pot.
- Bring the contents of the pot to a boil and then turn down the heat and simmer.
- Add tomato purée and agave syrup and cook it over low heat.
- Add cooked pasta to the pan.
- Sprinkle the dish with vegan cheese (optional) and then bake it in the oven until the cheese melts.
- Serve it hot and enjoy!
Scroll down for the full recipe with measurements and detailed instructions.
Tips & Tricks
You can store your vegan one pot pasta for 2 days in the refrigerator.
Al Dente Pasta
To cook pasta al dente, bring a pot of water to a boil and then add the pasta. After 6 or 7 minutes, taste the pasta. You don’t want it to be crunchy, but you also want it to still be a bit firm. Keep checking on it in 30-second intervals until it reaches the correct firmness. Then strain.
You can add some vegan cheese to the top of the dish. Or, if you want to make your vegan chili mac creamy, then try adding some vegan sour cream or some coconut milk cream.
Make it Spicier
If you want to make your chili spicier, add extra cayenne pepper, chili flakes, or your favorite hot sauce.
Substitutes for Kidney Beans
If you’re not a fan of kidney beans, you can use any other type of bean. Pinto beans or cannellini beans make for great chili!
Or, you can even substitute the beans with lentils if you want to try something a little different.
If you don’t have agave syrup, don’t worry! You can use white sugar. Just substitute the 3 tablespoons agave syrup with 4.5 tablespoons of white sugar.
- 10 oz macaroni pasta
- 14 oz can diced tomatoes
- 15 oz kidney beans drained and rinsed
- 1 cup sweet corn drained and rinsed
- 1 cup tomato purée
- 4 cups vegetable broth
- ¼ cup fresh cilantro chopped
- 1 medium onion minced
- 4 cloves garlic finely chopped
- 1 tablespoon chili powder
- 1 teaspoon cayenne pepper
- 2 teaspoons cumin powder
- 1 ½ teaspoons salt
- 3 tablespoons agave syrup
- 2 tablespoons olive oil
- Start by preparing pasta according to package directions. While pasta is cooking, proceed with the next steps.
- Preheat oven to 350°F degrees.
- Heat oil in a large pot over medium heat, and fry the onion and garlic 3-4 minutes, until tender.
- Add the chili powder, cayenne papper, cumin, and salt. Stir and cook for 1 minute.
- Add vegetable broth and stir. Add diced tomatoes, kidney beans, and corn.
- Bring to a boil, then turn the heat down to low and simmer for 15 minutes.
- Add the tomato purée and agave syrup. Stir and cook for 5 minutes over low heat.
- When pasta is cooked, drain and add to the pan with tomato mixture.
- Sprinkle with vegan cheese, if using, over the top. Bake for 10 minutes in oven, until cheese melt.
- Serve hot.