An elegant one-pot staple, the One-Pot Vegan Chili Mac Recipe marries silky macaroni with a deeply spiced, bean-forward chili. Bright tomato acidity, smoky paprika, and a whisper of chipotle create a layered aroma that feels refined yet approachable. For a contrasting texture, tender pasta meets creamy beans and a crisp herb finishing. Explore a variation on comfort food that reads sophisticated without fuss — a modern pantry triumph. See a rustic counterpart in this chili adaptation for inspiration on bold seasoning.
Why Make This Recipe
- Effortless Yet Elegant: One pot reduces fuss while building concentrated flavor.
- Minimal Ingredients: Pantry staples transform into a composed, restaurant-worthy dish.
- Impressive Flavor: Toasted spices, smoky heat, and bright acidity create depth.
This version elevates ordinary chili mac with intentional spice toasting, a controlled simmer to concentrate the sauce, and a finishing acid and fat to amplify aroma and mouthfeel. It’s both refined enough for a dinner party and simple enough for weeknight ease. For a contrasting, meaty mac-and-cheese riff, consider techniques from this one-pot mac.
Ingredients
Base
- 8 oz (about 2 cups) dried macaroni or small pasta (use gluten-free if needed).
- 1 tbsp extra-virgin olive oil (room temperature).
- 1 medium onion, finely diced (uniform pieces for even cooking).
- 2 cloves garlic, minced (press or finely chop).
Beans & Vegetables
- 1 can (15 oz) black beans or kidney beans, rinsed and drained.
- 1 cup corn kernels (fresh or frozen).
Sauce & Seasoning
- 1 can (14 oz) crushed tomatoes.
- 2 cups low-sodium vegetable broth, hot (helps bring the pot back to a simmer quickly).
- 2 tbsp tomato paste.
- 1 tbsp chili powder.
- 1 tsp smoked paprika.
- 1/2 tsp ground cumin.
- 1/4 tsp chipotle powder or cayenne (adjust to taste).
- 1 tsp kosher salt (start with less, adjust later).
- Freshly ground black pepper to taste.
Finishes & Toppings
- 2 tbsp nutritional yeast (for savory, cheesy depth).
- 1 tbsp lime juice, freshly squeezed.
- Fresh cilantro or parsley, finely chopped.
- Sliced avocado and vegan sour cream, optional.
Precision notes: measure spices on a scale or leveled spoons for consistency; keep broth hot; chop aromatics uniformly for even browning.
How to Make One-Pot Vegan Chili Mac Recipe:
- Heat the oil in a wide, heavy-bottomed pot over medium heat. Add the diced onion and a pinch of salt. Sauté until translucent and soft, about 5–7 minutes. (Look for glossy edges and a sweet onion aroma.)
- Mini-tip: Use a heavy pan to promote even browning.
- Add the garlic and toast briefly until fragrant, about 30 seconds. Stir in chili powder, smoked paprika, cumin, and chipotle. Toast the spices until they bloom and smell warm and nutty.
- Mini-tip: Toasting spices for 20–30 seconds deepens the flavor without burning.
- Stir in the tomato paste and cook 1–2 minutes to caramelize its sugars; the paste should darken slightly and smell richer. Deglaze the pot with a splash of hot vegetable broth, scraping up any browned bits to capture savory flavor.
- Mini-tip: Deglaze to incorporate those fond flavors into the sauce.
- Add the crushed tomatoes, remaining hot broth, rinsed beans, and corn. Bring to a gentle simmer. Season with salt and pepper. The sauce should look glossy and slightly thickened.
- Sensory cue: A soft simmer and a fragrant tomato-steam aroma signal readiness for the pasta.
- Stir in the dried macaroni, pressing it gently into the liquid so it’s submerged. Cover and simmer gently, stirring every 5 minutes to prevent sticking. Cook until the pasta is al dente and the sauce is reduced to a creamy coating, about 10–12 minutes (depending on pasta).
- Mini-tip: If the sauce reduces too quickly before the pasta is cooked, add a splash more hot broth.
- Once the pasta is al dente, remove from heat. Stir in nutritional yeast and lime juice; check seasoning and adjust salt, pepper, or acidity. The texture should be saucy but not soupy — pasta threaded in a glossy, clingy sauce.
- Mini-tip: A final squeeze of lime brightens the whole pot.
- Finish with chopped herbs and delicate garnishes like sliced avocado or a dollop of vegan sour cream. Serve immediately to enjoy the contrast between warm pasta and cool, creamy toppings.
- Mini-tip: For a smoky flourish, finish with a few drops of chipotle oil or a light dusting of smoked paprika.
How to Serve One-Pot Vegan Chili Mac Recipe:
Present the chili mac in shallow bowls to showcase the glossy sauce and colorful beans. Spoon a neat quenelle of vegan sour cream or a few avocado slices at the center, then sprinkle finely chopped cilantro and a dusting of nutritional yeast. Serve with thin, crisp tortilla strips or toasted cornbread cubes on the side for contrast in texture. For a composed plate, use a ring mold to shape a portion of pasta and garnish with microgreens.
How to Store One-Pot Vegan Chili Mac Recipe:
Cool to room temperature before refrigerating to prevent condensation. Transfer to an airtight container; refrigerate for up to 4 days. To reheat, warm gently on the stovetop over low heat with a splash of hot vegetable broth to revive the sauce’s silkiness — stir until heated through. For longer storage, freeze in portioned containers for up to 3 months; thaw in the refrigerator overnight and reheat as above, adding liquid as needed to restore texture.
Tips to Make One-Pot Vegan Chili Mac Recipe:
- Cook pasta to just shy of al dente in the pot; residual simmering finishes it and keeps a pleasant bite.
- Reserve a little hot broth to loosen the sauce instead of adding water — it preserves flavor.
- Toast spices briefly to intensify aroma; burnt spices taste bitter.
- Finish with acid (lime or vinegar) and a touch of fat (olive oil or avocado) to round flavors.
- Use a heavy-bottomed pot for even heat and reduced sticking.
Variation (if any):
- Add roasted poblano strips or charred bell pepper for a smoky, vegetal lift.
- Swap beans for crumbled tempeh or sautéed mushrooms for a heartier, textured “meat” element.
- Stir in a velvety cashew cream or a drizzle of chili oil at plating for luxurious mouthfeel.
- For a Southwestern plating, serve in small cast-iron skillets and top with pickled red onion.
FAQs:
Can I use a different pasta shape?
Yes. Short shapes like penne, shells, or fusilli work well; adjust cooking time so the pasta reaches al dente while the sauce concentrates.
Is this recipe gluten-free?
It can be — use certified gluten-free pasta and check that all canned goods and spice blends are labeled gluten-free.
Can I make this ahead for a dinner party?
Yes. Prepare up to the point of finishing herbs and garnishes, cool, and refrigerate. Reheat gently with a splash of broth and finish with fresh toppings just before serving.
Conclusion
This One-Pot Vegan Chili Mac Recipe offers composed flavor and a refined silhouette on the plate while remaining delightfully simple to prepare. Its layered spices, bright finishing acidity, and textural contrasts make it a worthy centerpiece for casual dinners or small gatherings. For further inspiration and a complementary approach to plant-based chili mac, see Amazing One-Pot Vegan Chili Mac – Rainbow Plant Life. Share your notes and photos in the comments and on social media — how would you make this dish your own?
Print
One-Pot Vegan Chili Mac
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
An elegant one-pot dish that combines silky macaroni with spiced, bean-forward chili for a sophisticated comfort food experience.
Ingredients
- 8 oz (about 2 cups) dried macaroni or small pasta
- 1 tbsp extra-virgin olive oil
- 1 medium onion, finely diced
- 2 cloves garlic, minced
- 1 can (15 oz) black beans or kidney beans, rinsed and drained
- 1 cup corn kernels
- 1 can (14 oz) crushed tomatoes
- 2 cups low-sodium vegetable broth, hot
- 2 tbsp tomato paste
- 1 tbsp chili powder
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- 1/4 tsp chipotle powder or cayenne
- 1 tsp kosher salt
- Freshly ground black pepper to taste
- 2 tbsp nutritional yeast
- 1 tbsp lime juice, freshly squeezed
- Fresh cilantro or parsley, finely chopped
- Sliced avocado and vegan sour cream, optional
Instructions
- Heat the oil in a wide, heavy-bottomed pot over medium heat. Add the diced onion and a pinch of salt. Sauté until translucent and soft, about 5–7 minutes.
- Add the garlic and toast briefly until fragrant, about 30 seconds. Stir in chili powder, smoked paprika, cumin, and chipotle. Toast the spices until they bloom and smell warm and nutty.
- Stir in the tomato paste and cook 1–2 minutes to caramelize its sugars. Deglaze the pot with a splash of hot vegetable broth, scraping up any browned bits.
- Add the crushed tomatoes, remaining hot broth, rinsed beans, and corn. Bring to a gentle simmer. Season with salt and pepper.
- Stir in the dried macaroni, pressing it gently into the liquid so it’s submerged. Cover and simmer gently, stirring every 5 minutes to prevent sticking, until the pasta is al dente and the sauce is reduced to a creamy coating, about 10–12 minutes.
- Once the pasta is al dente, remove from heat. Stir in nutritional yeast and lime juice; check seasoning and adjust salt, pepper, or acidity.
- Finish with chopped herbs and garnishes like sliced avocado or a dollop of vegan sour cream. Serve immediately.
Notes
For better texture, reserve hot broth to loosen the sauce instead of using water. Toasting spices briefly intensifies aroma.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 0mg