Close up shot of a bowl of gluten free chili mac.
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Vegan Chili Mac

If you’re looking for a quick, simple, filling family-friendly plant-based dinner idea, then this vegan chili mac recipe is for you. Not only is it filled with hearty ingredients, it’s also delicious, meatless, dairy-free, vegetarian AND gluten-free (if you use gluten free macaroni!). Try this easy vegan dinner recipe this week, it may just become a new fave!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Main Course
Cuisine: Gluten-Free, Vegan
Keyword: best vegan chili mac, vegan chili mac recipe, vegetarian chili mac and cheese, vegetarian chili mac recipe
Servings: 5
Calories: 577kcal
Author: Gwen Leron

Ingredients

  • 2 teaspoons olive oil (see note below if you are oil free)
  • 1 small yellow onion, diced
  • 1 red bell pepper, diced
  • 2 cloves garlic, minced
  • 2 tablespoons chili powder
  • 1 teaspoon cumin
  • 1 1/4 teaspoons salt
  • 1 1/2 cups diced tomatoes (one 14oz / 398ml can, don't drain the liquid!)
  • 1 1/2 cups crushed tomatoes (one 14oz / 398ml can)
  • 1 1/2 cups black beans (one 14oz / 398ml can, drained and rinsed)
  • 1 3/4 cups red kidney beans (one 14oz / 398ml can, drained and rinsed)
  • 12 ounces dry macaroni (340g box / 3 1/2 cups, gluten-free, if needed)
  • 2 cups vegetable broth
  • 1 1/2 cups vegan cheese shreds
  • 1/4 cup fresh cilantro or parsley, finely chopped

Instructions

Instant Pot Method:

  • Set your Instant Pot to sauté and add oil. Once heated, add the onions and sauté until softened, about 3 minutes.
  • Add the diced red pepper and sauté for another 2 minutes.
  • Add the minced garlic and sauté for another 1 minute.
  • Add chili powder, cumin, and salt, stir to coat the onions, red pepper and garlic.
  • Add diced tomatoes, crushed tomatoes, black beans, kidney beans and stir again. Add macaroni, and vegetable broth, stir to combine everything, be sure scrape up any bits that have stuck to the bottom of the pot.
  • Place and lock lid onto the pot and close the pressure release valve. Set to pressure cook for 2 minutes (timing will vary based on type of noodles you're using, see info above). Pot will take roughly 10 minutes to come to pressure.
  • When the pressure cooking time has ended, press cancel and carefully open the pressure release valve to manually release the pressure.
  • Once pressure has been released and the float valve pin has dropped, slowly unlock and remove the lid.
  • Add vegan cheese shreds and chopped cilantro (or parsley) and stir to combine. Serve immediately.

Stove Top Method:

  • Over medium high heat and add oil to a large pot. Once heated, add the onions and sauté until softened, about 3 minutes.
  • Add the diced red pepper and sauté for another 2 minutes.
  • Add the minced garlic and sauté for another 1 minute.
  • Add chili powder, cumin, and salt, stir to coat the onions, red pepper and garlic.
  • Add diced tomatoes, crushed tomatoes, black beans and kidney beans and stir again. Add macaroni, and vegetable broth, stir to combine everything.
  • Bring mixture to a boil, stir, lower temperature, cover, and simmer. Keep an eye on it, if the liquid is drying up and the pasta is not fully cooked, add a little more broth.
  • When pasta has absorbed the liquid and is cooked through (roughly 7-10 minutes), remove the pot from the heat.
  • Add vegan cheese shreds and stir to combine. Add chopped cilantro (or parsley) and stir again. Serve immediately.

Notes

IMPORTANT: If making this recipe in your Instant Pot / pressure cooker, please read all of the info above about how to figure out the proper cooking time, based on the type of pasta you're using. I use a 6-quart Instant Pot, if yours is larger or smaller, you'll need to adjust the recipe accordingly.
  • Please read all of the helpful info and FAQ above to ensure recipe success.
  • This recipe makes 4-5 servings (depending on how large you make each serving).
  • Can sizes differ in the US and Canada. I am in Canada, so I've included as much info as I could so you know how much to use.
  • Use water or broth instead of the oil if you are oil-free.
  • Crushed tomatoes are also called tomato sauce, if buying tomato sauce, be sure that it is plain and has no seasonings or flavours added to it.
  • I use no salt canned beans but you can also make this recipe with beans you've cooked from dry, use the cup measurements if you do it this way.
  • Use your favourite vegan cheese shreds. I like to use vegan pepperjack or cheddar flavoured shreds.
  • 1 cup of fresh or frozen corn can also be added to the pressure cooker before cooking. If using the stove top method, corn can be added at the same time as the beans.
  • Cooking time above is based on the stove top method. Cooking time for the pressure cooker method is 15 minutes prep + 2 minutes cook time + 10 minutes to come up to pressure (27 minutes total).
  • Nutrition info is for 1 serving (of 5) prepared as the recipe is written and without any toppings. I used cilantro, low sodium broth, no salt added diced tomatoes, crushed tomatoes, black beans red kidney beans, and gluten-free macaroni. Data below is only to be used as a rough guide. Click to learn how nutrition info is determined on this website.

Nutrition

Calories: 577kcal | Carbohydrates: 103g | Protein: 19g | Fat: 11g | Saturated Fat: 3g | Monounsaturated Fat: 1g | Sodium: 869mg | Potassium: 1390mg | Fiber: 16g | Sugar: 9g | Vitamin A: 1689.44IU | Vitamin C: 36.2mg | Calcium: 309.2mg | Iron: 7.3mg