Vegan Chili Mac

Last Updated on August 16, 2026

This Vegan Chili Mac is simple to make, inexpensive, and a perfect way to use up that left over pasta.

Vegan chili is a staple in our household, it’s easy to make, very inexpensive, healthy, and filling because of the protein and fiber.

I love to make chili during the late summer and early fall.

It is a perfect way to use all those seasonal vegetables such as peppers, onions, tomatoes, sweet potatoes, squash, or even eggplant.

And let’s not forget those fresh herbs growing in those pots on our deck or gardens.

This recipe can also easily be customized, not only with different vegetables and herbs, but also with different varieties of beans.

Try chickpeas (garbanzo beans), great northern beans, or even pinto beans.

You and your family will love the simple customization of this chili, how inexpensive it is, and how simple it is to make.

And this chili can be made using just one pot, it’s a simple healthy one pot meal to feed your family.

Ingredients for this chili mac

• Oil– The oil is used to saute the vegetables, any oil of your choice can be used. I like to use either olive or avocado oil in this dish.
• Onion – Optional. Any onion can be added to this dish, try a sweet, green onion, or even onion powder.
• Garlic – Optional. Minced or powdered garlic.
• Peppers – I like to use any color of the sweet bell peppers in this dish. Add your favorite hot or sweet peppers.
• Mushrooms – Mushrooms give the chili a slight earthy flavor and meaty texture. In this recipe I have used a portabella or a button mushroom, but try the different varieties of mushrooms to find your favorite. This does not have to be fresh mushrooms, you can use frozen (if you can find them) or canned mushrooms.
• Beans – Black beans and kidney beans are my favorites for chili. Experiment with different beans each time you make this dish.
• Diced Tomatoes – I usually use canned diced tomatoes in this dish.
• Tomatoes – Optional. Fresh tomatoes add a few more chunks of tomatoes to the chili.
• Corn – Corn adds just a touch of sweetness, color, and texture. I have used fresh corn, frozen corn, or canned corn. Use what ever is easily available.
• Pasta Sauce – I like to add pasta sauce for a little extra liquid. You may also need to add a little extra water, because the pasta will absorb a lot of the liquid in the chili.
• Seasonings – Salt, pepper, smoked paprika, red pepper flakes, and chili powder are added to this chili for extra flavor. Don’t have chili powder? Try my spice recipe Homemade Chili Powder and make your own. Customize the dish with different spices.
• Sriracha – Optional. Adding just a little heat to the dish.
• Olives – Optional. I like to add a few green and black olives to my dish. I also like to add a little of the green olive brine.
• Pasta – Add your favorite left over pasta to the dish.

Ingredients to garnish your chili mac

• Vegan Sour Cream -Add your favorite vegan sour cream or try a aioli. Here are some of my favorite aioli recipes, Homemade Sriracha Aioli, or my Vegan Cilantro Lime Aioli.
• Avocado – Freshly sliced avocado or a scoop of my Easy Homemade Guacamole.
• Fresh Herbs – Add cilantro, chives, oregano, and/or basil.

How to make a Vegan Chili Mac

If you have no left over pasta, make the pasta of your choice to the package direction.

Clean and slice the peppers, onion, and mushrooms.

In a large stock pot on a medium high heat add oil, peppers, onion, garlic, and mushrooms.

Saute the vegetables until the onions have slightly browned, about 10 minutes.

Next, drain and rinse the black and kidney beans, add to the sauteed vegetables.

If adding fresh tomatoes, cut into large chunks, then add to the stock pot.

Continue by adding the corn and diced tomatoes.

Pour in the pasta sauce and stir.

Slice the olives and add to the pot.

Sprinkle in the seasonings, add sriracha, and stir.

Lastly add the cooked pasta.

Bring everything to a boil, then turn the heat down to medium low and let everything simmer for about 10 to 15 minutes.

After 10 to 15 minutes, remove from the heat.

Serve the chili mac with a vegan sour cream, aioli, fresh herbs, and/or a little guacamole.

ENJOY!

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