Name: Vegan Chili Mac and Cheese with Beans and Plant-Based Cheese Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 tablespoon olive oil (15mL); ½ onion, chopped (75g); 3 cloves garlic, minced (9g); 1 medium carrot, diced (80g); ½ cup chopped red bell pepper (70g); ½ small fresh chili pepper, finely chopped (5g); 1 cup vegan meat alternative crumbles (e.g., Beyond Meat; weight varies by brand); 1 15-ounce can red beans, drained and rinsed (425g); 2 teaspoons chili powder (5g); 1 teaspoon ground cumin (3g); 1 teaspoon oregano (1g); 1 teaspoon ground black pepper (2g); 1 ½ teaspoons sea salt (9g); ¼ teaspoon cayenne pepper (0.5g); 1 28-ounce can diced tomatoes with liquid (800g); 3 ½ cups vegetable broth (840mL); 1 cup corn kernels, fresh or frozen (150g); 12 ounces dry elbow macaroni (340g); 1 ½ cups shredded vegan cheese (150g); Fresh cilantro, chopped, for garnish (2 tablespoons)

Jump to Recipe· 4.4 from 8 reviews

There is nothing quite like a hearty, comforting bowl of chili mac that warms you from the inside out. This Vegan Chili Mac and Cheese with Beans and Plant-Based Cheese Recipe takes classic comfort food to a whole new level, packed with rich flavors from seasoned vegan ground beef, tender beans, and creamy plant-based cheese. It’s a glorious fusion of spicy chili, cheesy pasta, and wholesome ingredients that is perfect for family dinners, weeknight meals, or anytime you crave something nourishing and delicious. Trust me, once you try this, it will quickly become one of your favorite go-to recipes.

Ingredients You’ll Need

Inside a white pot with two handles, there is one layer of cooked sausage pieces mixed with small cubes of orange and red bell peppers. The sausage has a browned, slightly crispy texture, and the peppers add bright orange and red colors throughout. The pot sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

The magic of this recipe lies in its simple, fresh ingredients that each play an essential role in creating the perfect balance of texture, flavor, and color. From the sweetness of the veggies to the kick of spices and the creamy vegan cheese melt, every element helps bring this dish to life.

Olive oil: Used to sauté the veggies and add a subtle richness to the base.
Onion: Provides a mild, sweet aroma and flavor that builds the chili’s foundation.
Garlic: Adds an irresistible depth and warmth.
Carrot: Brings a gentle sweetness and pleasant texture contrast.
Red bell pepper: Gives color and a slight fruity flavor.
Fresh chili pepper: For a fresh, spicy kick that wakes up your taste buds.
Vegan meat alternative crumbles: Adds hearty, meaty texture without any animal products; choose your favorite brand or homemade version.
Chili powder: Essential for that bold chili flavor.
Ground cumin: Warms the spice profile with an earthy tone.
Oregano: Brings herbal brightness to round out the spices.
Ground black pepper: Adds subtle heat and sharpness.
Sea salt: Balances and enhances all the flavors.
Cayenne pepper: Elevates the spiciness for those who want it hotter.
Diced tomatoes (canned): Provides acidity and a luscious saucy base.
Red beans (canned): Adds protein, fiber, and creamy texture.
Corn kernels: Adds sweetness and a pop of brightness.
Vegetable broth: Keeps everything moist while infusing more flavor.
Elbow macaroni: The classic pasta choice that soaks up all the tasty sauce.
Shredded vegan cheese: Melts into creamy goodness that ties the dish together.
Fresh cilantro: Optional garnish that adds a fresh herbal note.

How to Make Vegan Chili Mac and Cheese with Beans and Plant-Based Cheese Recipe

Step 1: Sauté Your Veggies and Vegan Crumbles

Start by warming olive oil in a large pot over medium heat. Toss in the chopped onion, garlic, carrot, red bell pepper, and fresh chili pepper. Cook them until they soften and become fragrant, about 4 to 5 minutes. Then add your vegan meat crumbles and cook for an additional 3 minutes, letting them lightly brown to deepen their flavor. This base is where the cozy foundation of your vegan chili mac begins.

Step 2: Bloom the Spices

Now it’s time to awaken those spices! Sprinkle in chili powder, ground cumin, oregano, black pepper, sea salt, and cayenne pepper. Stir everything together and let the spices toast for about a minute. This step is critical as it enhances the flavor layers and fills your kitchen with a mouthwatering aroma that promises a meal worth savoring.

Step 3: Add the Tomatoes, Beans, Corn, and Broth

Pour in the diced tomatoes with their juices, the drained red beans, corn kernels, and vegetable broth. Stir everything well to combine all those vibrant ingredients. This mixture will soon transform into that luscious, saucy chili base you’re craving.

Step 4: Stir in Pasta and Simmer

Next, stir in your elbow macaroni and bring the pot to a gentle boil. Once boiling, reduce the heat to medium-low, cover, and let it simmer for 12 to 15 minutes. Be sure to stir occasionally to prevent sticking. You want the pasta cooked al dente and most of the liquid absorbed, so keep an eye on it and add extra broth if necessary. This stage is where the chili and cheese flavors meld beautifully with the tender macaroni.

Step 5: Melt in the Vegan Cheese

When the pasta reaches that perfect tender texture, remove the pot from heat and stir in the shredded vegan cheese until it melts completely and turns creamy. Give it a taste, and adjust the seasoning to your liking by adding extra salt or pepper if needed. This final touch brings that iconic cheesy goodness to this vegan-friendly recipe.

How to Serve Vegan Chili Mac and Cheese with Beans and Plant-Based Cheese Recipe

A white pot filled with a thick pasta dish showing three main layers: elbow macaroni pasta in light beige, soft chunks of browned ground meat, and bright orange-yellow corn kernels mixed with small pieces of red bell pepper and dark red kidney beans. The stew-like sauce is a rich orange color, connecting all parts with a slightly creamy and glossy texture. A wooden spoon scoops some of the layered dish, showing the smooth pasta, bright corn, and meaty pieces close together, with the pot resting on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

The fresh chopped cilantro sprinkled on top adds just the right amount of brightness and herbal freshness to contrast the rich, cheesy chili. If you like, you can also add sliced avocado, diced green onions, or a dollop of vegan sour cream for an extra layer of creaminess and texture.

Side Dishes

This hearty dish pairs beautifully with a simple crisp green salad or roasted veggies to lighten the plate. You can also serve it alongside warm cornbread or garlic bread to soak up every last bit of that mouthwatering sauce.

Creative Ways to Present

For a fun twist, serve your Vegan Chili Mac and Cheese with Beans and Plant-Based Cheese Recipe in individual mini cast iron skillets for a rustic look. Or layer it in a casserole dish topped with extra vegan cheese and bake it until bubbly for a crowd-pleasing potluck option.

Make Ahead and Storage

Storing Leftovers

Any leftovers from this recipe can be transferred to an airtight container and refrigerated for up to three days. The flavors will even marry a little more, making it just as delightful the next day.

Freezing

You can freeze this chili mac, but keep in mind that the pasta will become very soft upon thawing and may fall apart. If you don’t mind a softer texture, freeze it in a freezer-safe container for up to two months. Thaw completely in the fridge before reheating.

Reheating

To reheat, warm your leftover Vegan Chili Mac and Cheese with Beans and Plant-Based Cheese Recipe gently in a skillet over medium-low heat. Add a splash of vegetable broth if it feels too thick, or use the microwave stirring occasionally to ensure it’s heated evenly and stays creamy.

FAQs

Can I use a different type of pasta?

Absolutely! While elbow macaroni is traditional for mac and cheese, any short pasta like penne, shells, or rotini will work great. Just adjust cooking time if needed.

What vegan cheese do you recommend?

I love using a mild, meltable vegan cheese such as those made from cashews or plant-based mozzarella-style shreds. Brands like Violife or Daiya work well, but pick one that melts smoothly to get that creamy texture.

Is this recipe spicy?

The heat level is moderate thanks to the fresh chili and cayenne, but you can easily adjust it by adding more or less chili pepper or skipping the cayenne pepper if you prefer mild flavors.

Can I make this gluten-free?

You sure can! Simply swap in gluten-free pasta and ensure your vegan cheese and meat alternatives are gluten-free to keep this recipe safe for gluten sensitivities.

Can I use canned beans other than red beans?

Definitely! Black beans, pinto beans, or kidney beans all make excellent substitutes that add unique textures and flavors. Just drain and rinse them before adding.

Final Thoughts

This Vegan Chili Mac and Cheese with Beans and Plant-Based Cheese Recipe is a celebration of comfort and flavor that will have everyone asking for seconds. It’s simple enough for a weeknight dinner yet special enough to share with loved ones. I can’t wait for you to try it and discover how easy it is to create a warm, cheesy, protein-packed meal that’s entirely plant-based and utterly satisfying.