Get ready for the ultimate vegan comfort food meal! Made with zesty two-bean chili and tender macaroni in a creamy, dairy-free cheesy sauce. The best part: this cozy dinner can be on the table in 30 minutes!
Well, it officially feels like summer. Which means I’m all set to hide out in my house with the air conditioner cranked until September rolls around.
And that puts me in the mood for comfort food! This is one comfort food dish that I’ve been meaning to work on for a while. A combination of chili and mac & cheese. Does it get much better? I think not!
I took some inspiration from a few earlier recipes of mine to come up with this. Like my vegan goulash, this one is loaded with tomatoes and pasta and legumes in one sloppy delicious pot of food. And like my coconut mac & cheese, the sauce comes together super easy (no cashews needed) by seasoning and thickening some coconut milk.
Let’s talk about how it’s done!
How to Make Vegan Chili Mac
Start by sweating some onion and bell peppers in oil. Let them cook until they begin to soften up, then add some garlic, followed by flour. Cook the flour for a minute or two, then stir in your coconut milk, beans, tomatoes and spices.
Nutritional yeast and hot sauce give your sauce a cheesy flavor. Add them now, along with your spices.
Let the sauce simmer for about 10 minutes. It should be thick and creamy by the time it’s done. (I was wishing for some tortilla chips — this stuff would’ve been awesome for dipping!)
Stir in some cooked elbow macaroni. Season with salt, adjust any other seasonings to your liking, and dig in!
FAQ & Vegan Chili Mac Tips
- Feel free to switch things up by substituting different varieties of beans! Chickpeas, lentils, cannellini beans, and black-eyed peas would all be great.
- Can this recipe be made gluten-free? I’m not sure! You can easily use your favorite gluten-free pasta, but replacing the flour will be a bit trickier. You can experiment with an all-purpose gluten free flour as a direct substitution, or try adding a bit of arrowroot or a mixture of cold water and cornstarch to the sauce when it’s already simmering. I haven’t tried any of these, so no guarantees!
- How spicy is this recipe? Mildly spicy, as long as you use a relatively mild vinegar-based hot sauce, such as Cholula.
- Can I omit the hot sauce? I don’t recommend leaving it out, because the hot sauce actually does make the dish taste cheesy. If you absolutely insist on leaving it out, I recommend adding a tablespoon or so of vinegar to balance out the flavors.
- Leftovers will keep in a sealed container in the fridge for about 3 days. If the sauce dries up too much, add a few splashes of non-dairy milk when you reheat it.
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Vegan Chili Mac & Cheese
Get ready for the ultimate vegan comfort food meal! Made with zesty two-bean chili and tender macaroni in a creamy, dairy-free cheesy sauce. The best part: this cozy dinner can be on the table in 30 minutes!
Ingredients
- 8 ounces dried elbow macaroni
- 2 tablespoons canola oil, or high-heat oil of choice
- 1 medium onion, diced
- 1 medium red bell pepper, diced
- 3 garlic cloves, minced
- 3 tablespoons all-purpose flour
- 1 cup full-fat coconut milk (from a can)
- 1 (14 ounce or 400 gram) can fire roasted tomatoes
- 1 (14 ounce or 400 gram) can black beans, drained and rinsed
- 1 (14 ounce or 400 gram) can kidney beans, drained and rinsed
- 1/4 cup nutritional yeast flakes
- 1 1/2 tablespoons chili powder
- 1 1/2 tablespoons ground cumin
- 2 tablespoons vinegar-based hot sauce (such as Cholula)
- 1/2 teaspoon salt (or to taste)
- Fresh chives, for serving (optional)
Instructions
Bring a large pot of salted water to a boil.
Stir in the pasta and cook it according to the package directions, until al dente.
Drain the pasta into a colander, return it to the pot, and toss it with a dash of oil.
While the pasta cooks, coat the bottom of a large pot with 2 tablespoons of oil and place it over medium heat.
When the oil is hot, add the onion and pepper. Cook them, stirring frequently, until the onion is soft and translucent and the pepper is tender, about 5 minutes.
Add the garlic and sprinkle in the flour. Cook the mixture, stirring frequently, for about 2 minutes.
Stir in the coconut milk, tomatoes, black beans, kidney beans, nutritional yeast, chili powder, cumin, and hot sauce.
Raise the heat and bring the liquid to a low boil.
Lower the heat and allow the mixture to simmer for about 10 minutes, until the sauce is thick and creamy.
Remove the pot from the heat and stir in the pasta. Season with salt to taste, and add more hot sauce if you like.
Divide into bowls and top with chives. Serve.
I love your blog and look forward to your recipes in my inbox and also on Facebook. This looks like a great classic recipe my whole family will like, but I’m unable to eat coconut. Would Tofu be a good substitute to make the sauce creamy? Any other suggestions? Thanks!
I’m so glad you’re enjoying the recipes! I think your best bet would be to substitute another type of non-dairy milk. Cashew would probably be a good alternative, just make sure it’s unflavored and unsweetened. You could also try adding a bit of cashew cream to make the sauce extra rich: https://www.connoisseurusveg.com/cashew-cream/
Just looking at the pictures of this recipe got me excited haha I definitely need to give this a try, thanks!
😋
I hope you enjoy it!
This is super yummy and will be a keeper for us. We added corn and topped with Parma! Chipotle Cayenne
This was SO good! One of those recipes where i felt like i could sit down and eat the whole thing… I used Banza chickpea pasta, subbed in a pack of Tofurky “ground beef” for the black beans, and halved the amount of hot sauce. My omnivore husband loved it too!
Awesome! I’m so glad you both enjoyed it! Thanks Anne!
A perfect feed-a-crowd comfort food dish. Another gem from you! Thanks for another great recipe.
Yay! I’m so glad you like it!