top down view of dutch oven with freshly made vegan chili mac.

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4.8 from 4 reviews

One Pot Vegan Chili Mac is an easy vegan meal the whole will family love! Even better, it’s ready in 30 minutes.


Units Scale
  • 1 tablespoon olive oil or 1/4 cup water
  • 1 large onion, diced (any color)
  • 4 cloves garlic, minced
  • 12 peppers (bell or poblano), seeds removed and diced
  • 1 package (8oz.) tempeh, crumbled
  • 12 tablespoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • 1 teaspoon paprika (smoked or regular)
  • 1 can (15oz.) red kidney beans, drained and rinsed
  • 1 can (15oz.) sweet corn, drained or 1 1/2 cups fresh or frozen
  • 1 can (28oz) diced tomatoes (fire roasted pref.)
  • 4 cups vegetable broth or water
  • 1 bottle dark beer (Modelo Negra) or 1 1/2 cups water
  • 12 oz. elbow pasta (or other small pasta), about 2 1/2 cups
  • salt and pepper, to taste

Optional garnish


Saute: In a large dutch oven or pot, heat the oil/water over medium heat, saute the onion, garlic, peppers and tempeh for 5 minutes. Add the chili powder, cumin, paprika, oregano and salt, cook 1 minute, or until nice and fragrant.

Boil and simmer: Add the tomatoes, pasta, beans, corn, and pour the liquids over top, give a good stir. Bring to a boil, cover askew, reduce heat and simmer at a gentle rolling boil for 10 minutes, or until pasta is tender. Season with salt and pepper. Add a bit of cayenne powder for extra heat if you like.

Serve warm with optional toppings.

Serves 6

Store: Leftovers can be stored in the refrigerator for up to 4 – 5 days in an airtight container. It’s also freezer friendly and can be stored in the freezer for up to 2 – 3 months.




Optional Cheese: If making chili mac and cheese, add in the 1/4 cup nutritional yeast or 1 – 2 cups grated vegan cheese at the end of cooking and give a good stir to combine.

If using gluten free pasta, I recommend cooking the pasta separately and adding it to the chili after 15 minutes of simmering. I’ve found that gluten free pasta does not do well in 1 pot recipes. When cooking GF pasta, the water for gets mucky and needs to be drained. You will also want to reduce the liquids, using 2 1/2 cups.

To make this soy-free, substitute the tempeh for another can of beans.