This vegetarian chili mac is loaded with beans, cheese, and spices for a hearty, budget-friendly meal! This family-friendly recipe is perfect for a weeknight dinner!

vegetarian chili mac
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I love this chili mac because it’s a great way to make pasta more filling. It’s a budget friendly recipe and it comes together quickly! Plus, one bowl of this chili mac has 18g of protein, so it’s a great way to fill up. I like to use the Barilla protein plus pasta which has extra protein and fiber. You can also use Banza or other chickpea pasta, but it does tend to get a little soggy when reheated. So if you plan to have leftovers, I’d stick to Barilla or another whole wheat pasta. Short on time? Try my dump and bake chili mac!

Ingredients & Substitutions

  • You can swap pinto beans for kidney beans or black beans.
  • You can use any color bell pepper.
  • If you like things spicy, use diced tomatoes with green chilies.
  • To simplify the spices, add 1 1/2 tablespoons of taco seasoning in place of the listed seasonings.

How to Make Vegetarian Chili Mac

Soften onion and bell pepper. Cook with spices and flour.
Add black beans, kidney beans, tomato sauce, diced tomatoes, and vegetable broth.
Simmer for 15 minutes until vegetables are softened.
Stir in cooked macaroni.
Season with additional salt and pepper to taste, if needed.
Top with cheese and green onions.

What to Serve with Chili Mac

This dish is hearty enough to stand alone, but if you’re looking to round out the meal, here are some ideas:

  • Cornbread: Serve a slice of warm, buttery cornbread on the side.
  • Salad: A light green salad with a tangy vinaigrette can balance out the richness of the chili mac. I like this warm kale salad!
  • Veggies: Try this chili mac with a side of these Parmesan green beans to add some extra veggies to your plate.
  • Chips & Guacamole: Try this with chips and my easy homemade guacamole.

Frequently Asked Questions:

  • Can I make this vegan? Yes! Simply omit the cheese or replace it with a dairy-free alternative to make this dish completely vegan.
  • How do I store leftovers? Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stovetop with a splash of water or broth to keep it from drying out.
  • Can I make this gluten-free? Substitute the regular pasta with gluten-free elbow macaroni and use a gluten-free flour to thicken the chili base.
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Vegetarian Chili Mac (

Vegetarian Chili Mac

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Author: Liz Thomson
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 10 cups 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan
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Description

This vegetarian chili mac is loaded with beans, cheese, and spices for a hearty, budget-friendly meal! This family-friendly recipe is perfect for a weeknight dinner!

Ingredients

Units Scale
  • 2 cups (8oz) uncooked elbow macaroni (or about 4 cups cooked)
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 1 bell pepper, diced (any color)
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1 teaspoon oregano
  • 2 tablespoons flour
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) diced tomatoes with their juices
  • 1 can (15 oz) tomato sauce
  • 2 cups vegetable broth
  • 1 cup shredded cheddar cheese (plus more for topping)
  • Green onions (for garnish)

Instructions

  1. Cook the pasta according to package directions and set aside.
  2. In a large pot, heat olive oil over medium heat. Add onion and sauté for 3-4 minutes until softened.
  3. Add the bell pepper, cooking for another 3-4 minutes until softened.
  4. Stir in the garlic, chili powder, cumin, paprika, and oregano and continue to cook for one minute.
  5. Add the flour and cook for one minute.
  6. Add the black beans, kidney beans, diced tomatoes, tomato sauce, and vegetable broth. Bring the mixture to a boil.
  7. Reduce the heat to low, and cover the pot. Simmer for about 10-12 minutes, stirring occasionally.
  8. Add the cooked pasta and cook on low until the pasta is heated through.
  9. Stir in cheese, then divide into bowls. Add any additional toppings you like!

Notes

Note: You can cook the macaroni with the chili, rather than cooking it separately, but the pasta can get a little soggy if it cooks in the chili for too long. I preferred the texture of cooking the pasta separately. If you’d like to make it all in one pot, add it with the beans, tomatoes, and vegetable broth and simmer until the pasta is just al dente, then remove from heat.