An easy way to celebrate National Chili day is this Vegan One-Pot Chili Mac and Cheese recipe. It’s like taking two comfort foods and combining them in one pot for a cheesy, delicious dinner that will make you proud to sing, “Dinner’s ready!” Hey, if you enjoy easy comfort food at its finest, check out my Vegan One-Pot Mac and Cheese recipe. Or how about the popular Vegan One-Pot Coconut Curry with Chickpeas.
Sometimes we love to make big batches of food so we can have it around as leftovers for awhile. Do you do this? To be completely honest, this is mostly for Shawn’s benefits. That man can eat. I wish I had half his metabolism! OK. I probably have half, but maybe a little more would be nice.
I was born to be a big eater. I’m sure of it.
But the way I look at it, at least when I’m eating vegan and plant-based meals, I get to do a lot more eating. You know, because when you’re cooking with plants, there’s usually fewer calories involved. Not always, but usually.
So, are you ready? Let’s just move on to the good stuff and talk about this Vegan One-Pot Chili Mac and Cheese.
Why You’ll Love Vegan One-Pot Chili Mac and Cheese
You’ll love this vegan one-pot chili mac and cheese because it’s made with healthy, easy-to-prepare ingredients. This recipe is savory, filling, and fulfilling. Because it lets your taste buds know they’ve been served!
I use kidney beans in this recipe and there’s a lot of reasons why. Kidney beans are loaded with protein and fiber, which we need in our diet. Fiber is the stuff that your gut flora loves, so eating more of that will help your digestion.
In addition this recipe has tomatoes which is loaded with lypocene which is an antioxidant, and we all need more of those.
I also added veggie crumbles to keep things easy. Just because I want healthy recipes, doesn’t mean I also want to spend hours in the kitchen. This chili recipe is ready in around 30 minutes. Sweet! That said, when you have a bowl for lunch tomorrow? It’s going to be even better!
How Do You Make Vegetarian Chili?
I used veggie crumbles instead of beef in this recipe. You can find veggie crumbles in the health food section of your grocery store or sometimes also in the freezer section. You can also use TVP (textured vegetable protein) which you buy dry in a bag in the health food section of your store.
The thing I love about eating plants is that they’re full of the things we need, and not so much the things we don’t need. For example, if you added beef to this recipe, you could tell yourself you’re getting protein. However, that protein comes at a price, and a heavy price at that. Because beef has saturated fat and that increases cholesterol levels. Increased cholesterol can lead to heart disease, the number one killer in the United States.
In addition, there is a huge environmental cost to a pound of beef. Not only does it take more water to produce meat, factory farming plays a big part in global greenhouse gas emissions. I also feel like eating animal products is eating violence. Watch a video of mother cows being separated from her calf, or of cows being herded into trucks (sometimes violently), or even what goes on in slaughter houses. I know that’s a tough subject to talk about, but it is reality. When you eat meat, you’re eating all of that.
I’m not saying you have to give all that up at once. I love the notion of leaning into a vegan diet. I was vegetarian for years before I made the switch. And I made the transition from vegetarian to vegan slowly. My theory is, the more you crowd out animal products on your plate, the better!
This Recipe May Not Be for You
This recipe is awesome…for us, but that doesn’t mean the same for you. Because a recipe requires some ownership. You’ve got to OWN this recipe, friend. That means, make it yours! The best way to do this is to add some of your favorite flavors and toppings. If your struggling to get started, here are some ideas to get things moving:
- Try black beans instead of kidney beans
- Add vegan chicken pieces instead of veggie crumbles
- Or, try sausage flavored veggie crumbles
- Top with a dollop of vegan sour cream
- Definitely top with some sliced green onions
- Add some sliced jalapenos while cooking
- Also, some sliced green or red bell peppers would be a nice touch
You can serve this Vegan One-Pot Chili Mac and Cheese with a side of Rustic Fig and Pecan bread. Wouldn’t that be perfect? I love dipping freshly baked bread into chili. It’s so nice. I think this Vegan Corn Casserole would be pretty tasty on the side as well.
You know, we love this recipe for Vegan One-Pot Chili Mac and Cheese. We hope you do too. If you decide to make the recipe, just take a photo and share it with us using #namelymarly on Instagram. We LOVE seeing your creations!
Vegan One Pot Chili Mac and Cheese
- 1 tablespoon olive oil
- 1 onion diced
- 2 cloves garlic minced
- 1 package vegan veggie crumbles spicy or original
- 4 cups vegetable broth
- 14.5 ounce can diced tomatoes
- 2 15 oz can kidney beans either light or dark
- 3 teaspoons chili powder
- 1 teaspoons cumin
- 1 teaspoon paprika
- 1¾ cup elbow pasta
- 1 cup vegan cheddar shreds
- Salt and Pepper to taste
- In a large pot, add the olive oil and chopped onions over medium high heat. Cook until the onions are tender.
- Add the minced garlic and veggie crumbles. Stir to combine.
- Pour in the vegetable broth. Then add the entire contents from the cans of diced tomatoes and beans (liquid and all). Add the seasonings and stir to combine.
- Add the macaroni pasta. Stir to combine. Bring to a boil and reduce heat to a simmer and cover. Cook 10 – 15 minutes until pasta is tender.
- Remove the lid and sprinkle vegan cheddar shreds over the top. Cover and cook another 5 minutes, until the cheese is melted.
- Serve immediately.
If you like vegan one-pot recipes, you’ll want to see these:
- One-Pot Creamy Alfredo Pasta by Yup, It’s Vegan
- Vegan One-Pot Peanut Sauce Noodles by Vegan Richa
- Oh My Veggies shares a Vegan One-Pot Curried Squash and Chickpeas recipe
- Or how about this One-Pot Taco and Quinoa Soup right here on Namely Marly!
Whatever pot you’re stewing over, enjoy!