Go Back
–+ servings
Vegan Chili Mac & Cheese in a pot with a wooden spoon.
Print Recipe
4.39 from 13 votes

Vegan Chili Mac & Cheese

Get ready for the ultimate vegan comfort food! Made with zesty two-bean chili, tender macaroni, and a creamy, dairy-free cheese sauce, this vegan chili mac is super satisfying and seriously flavor-packed. Ready in about 30 minutes!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Entree
Cuisine: American
Servings: 6
Calories: 392kcal
Author: Alissa Saenz

Ingredients

  • 8 ounces dried elbow macaroni
  • 2 tablespoons vegetable oil
  • 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 (14.5 ounce/411 gram) can fire roasted tomatoes
  • 1 (15.5 ounce/439 gram) can black beans, drained and rinsed
  • 1 (15.5 ounce/439 gram) can kidney beans, drained and rinsed
  • ¼ cup nutritional yeast flakes
  • 1 ½ tablespoons mild chili powder
  • 1 ½ tablespoons ground cumin
  • 2 tablespoons vinegar-based hot sauce (such as Cholula)
  • ½ teaspoon salt, or to taste
  • Chopped fresh chives, for serving (optional)
US Customary - Metric

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 when done.
  • 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 constantly, 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.
  • Stir in the pasta, and continue cooking the mixture for a minute or two, just to heat the pasta back up and meld it with the sauce.
  • Remove the pot from heat. Season the mixture with salt to taste, and adjust any other seasonings to your liking.
  • Divide into bowls and top with fresh chives, if desired, and serve.

Nutrition

Calories: 392kcal | Carbohydrates: 55g | Protein: 14g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Sodium: 459mg | Potassium: 593mg | Fiber: 8g | Sugar: 5g | Vitamin A: 1515IU | Vitamin C: 33mg | Calcium: 82mg | Iron: 6mg