Chili Macaroni Recipe Vegan Made Easy and Delicious

If you’re craving a comforting, hearty meal that’s entirely plant-based, this vegan chili macaroni recipe is just what you need. Combining the cozy, cheesy vibe of classic macaroni and cheese with the bold, smoky flavors of chili, this dish is perfect for chilly evenings, casual dinners, or when you want to impress friends with a delicious vegan twist.

It’s packed with protein, fiber, and rich spices, bringing warmth and satisfaction in every bite. Whether you’re vegan, vegetarian, or just experimenting with plant-based meals, this recipe is easy to make, budget-friendly, and endlessly customizable.

Using simple ingredients like kidney beans, tomatoes, and smoky spices, along with perfectly cooked pasta, this chili macaroni is a crowd-pleaser. Plus, it’s free from dairy and meat but doesn’t compromise on flavor or texture.

So grab your skillet and get ready to whip up a dish that’s as nutritious as it is delicious. Your taste buds – and your body – will thank you!

Why You’ll Love This Recipe

This vegan chili macaroni recipe is a fantastic blend of flavors and textures that delivers comfort food with a healthy twist. Here’s why it stands out:

• Rich and Flavorful: The combination of smoky spices, tomatoes, and beans creates a robust chili flavor that pairs beautifully with tender macaroni.
• Protein-Packed: Thanks to kidney beans and nutritional yeast, this dish is a great source of plant-based protein and essential nutrients.
• Easy and Quick: Ready in under 40 minutes, it’s perfect for weeknight dinners or meal prepping.
• Kid-Friendly: Mild enough for kids but easily spiced up for adults.
• Customizable: Add your favorite veggies, adjust the spice level, or swap pasta shapes to make it your own.

Ingredients

• 2 cups elbow macaroni (or any small pasta shape)
• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 bell pepper, diced (red or green)
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (14 oz) diced tomatoes (fire-roasted for extra flavor)
• 1 cup vegetable broth
• 2 tablespoons tomato paste
• 1 tablespoon chili powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper (optional for heat)
• 1/4 cup nutritional yeast (for cheesy flavor)
• 1 tablespoon soy sauce or tamari
• Salt and black pepper to taste
• Fresh cilantro or parsley for garnish (optional)

Equipment

• Large pot for boiling pasta
• Large skillet or sauté pan
• Colander for draining pasta
• Wooden spoon or spatula
• Measuring cups and spoons
• Knife and cutting board

Instructions

1. Cook the pasta: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente (usually 7-9 minutes). Drain and set aside.
2. Sauté the vegetables: While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for 4-5 minutes until softened.
3. Add garlic and bell pepper: Stir in the minced garlic and diced bell pepper. Cook for another 3-4 minutes until the pepper slightly softens.
4. Build the chili base: Stir in the tomato paste, chili powder, smoked paprika, ground cumin, and cayenne pepper (if using). Cook for 1-2 minutes to toast the spices, stirring constantly to avoid burning.
5. Add beans, tomatoes, and broth: Pour in the kidney beans, diced tomatoes with their juice, and vegetable broth. Stir to combine and bring the mixture to a simmer.
6. Simmer and thicken: Reduce the heat to low and let the chili simmer for 10-12 minutes, stirring occasionally, until it thickens slightly.
7. Finish with nutritional yeast and soy sauce: Stir in the nutritional yeast and soy sauce to add depth and a cheesy, umami flavor. Season with salt and pepper to taste.
8. Combine pasta and chili: Add the drained pasta to the skillet and gently toss to coat with the chili sauce. Warm through for 2-3 minutes.
9. Serve: Spoon the chili macaroni into bowls and garnish with chopped fresh cilantro or parsley if desired. Enjoy immediately!

Tips & Variations

“For a creamier texture, stir in a splash of unsweetened plant-based milk or vegan sour cream just before serving.”

• Add veggies: Toss in diced zucchini, corn, or mushrooms along with the bell peppers for extra nutrition and flavor.
• Spice it up: Increase cayenne pepper or add a dash of hot sauce for a spicier kick.
• Different beans: Swap kidney beans for black beans or pinto beans depending on your preference.
• Use gluten-free pasta: For a gluten-free option, substitute with gluten-free elbow macaroni or chickpea pasta.
• Cheesy topping: Sprinkle with vegan cheese shreds or crushed tortilla chips for texture contrast.

Nutrition Facts

Serving Suggestions

This chili macaroni is a complete meal on its own, but you can elevate your dining experience with some simple sides:

• Fresh green salad: A crisp mixed greens salad with a tangy vinaigrette balances the warmth of the chili macaroni.
• Guacamole or avocado slices: Creamy avocado adds richness and a cooling contrast to the spices.
• Crusty bread or garlic bread: Perfect for scooping up every last bit.
• Pickled jalapeños or your favorite hot sauce: For those who love an extra heat boost.

Conclusion

This vegan chili macaroni recipe is a true testament to how plant-based meals can be both delicious and satisfying. It combines the best of two classic comfort foods—chili and macaroni—into a single pot, making it perfect for busy weeknights or casual gatherings.

The hearty beans provide protein and fiber, while the smoky spices and nutritional yeast create an irresistible depth of flavor. Plus, it’s easy to customize based on what you have on hand or your taste preferences.

Whether you’re new to vegan cooking or a seasoned pro, this recipe is a fantastic addition to your repertoire. For more delicious and creative recipes, be sure to check out Thelma Sanders Squash Recipe, Pickled Cherry Pepper Recipe, and Peanut Butter Gelato Recipe.

Happy cooking and bon appétit!

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