Vegetarian Chili Mac is a hearty, comforting dish loaded with pasta, beans, corn, cheese, and tomatoes. And it’s ready in 30 minutes or less!

Vegetarian Chili Mac in the pot ready to be served up and enjoyed.

Vegetarian Chili Mac

Chili Mac is the ultimate comfort food—cheesy, hearty, and filling, and always a hit with the kids. Today, I’m keeping things simple to make this meal as easy as possible. Just open a few cans, throw in uncooked pasta, and top it all with cheese—yum!

And the best part? It’s all done in one pot!

Quick Tip

Even though this meal is vegetarian, it’s packed with plant-based protein. The beans add lots of fiber and protein, making it super filling. Plus, it’s cheaper and easier to make!

All the ingredients in this recipe prepped out for easy assembly.

Ingredients

Here’s what you’ll need to make Vegetarian Chili Mac:

  • Oil: Used to cook the garlic and spices, making a tasty base for the chili mac.
  • Garlic: Pre-minced or frozen garlic cubes make things quicker.
  • Seasonings: Add flavor and spice; adjust for your taste.
  • Garlic powder: Gives a different garlic taste than minced garlic.
  • Tomato paste: Makes the sauce thicker and richer.
  • Crushed tomatoes: The better the quality, the better the flavor!
  • Vegetable broth: You can use chicken broth if you’re not vegetarian.
  • Elbow pasta: Uncooked pasta cooks right in the pot and comes out tender.
  • Beans: You can use two cans of your favorite beans instead of two different kinds.
  • Frozen corn: No need to thaw. Fire-roasted corn gives extra flavor.
  • Cheddar cheese: Extra-sharp has a stronger, bolder flavor!

Vegetarian Chili Mac Toppings

This dish is delicious as is, but you can add extra flavor with these toppings:

  • Fresh cilantro
  • Sour cream (fat-free or light works great)
  • Diced avocado
Sautéing the spices and tomato paste, then cooking the broth, beans, corn, and noodles for this vegetarian chili mac.

How To Make Vegetarian Chili Mac

1. Sauté garlic & spices: Heat oil in a large pot, add garlic, cook until fragrant, then stir in seasonings and tomato paste.
2. Add liquids & pasta: Pour in tomatoes and broth, then add uncooked pasta, beans, and corn. Bring to a simmer.
3. Cook: Cover and cook for 10-12 minutes until pasta is tender.
4. Add cheese: Remove from heat, stir in half the cheese, sprinkle the rest on top, cover, and let it melt.
5. Serve: Remove the lid and enjoy!

The pasta being cooked and cheese being mixed in.

Vegetarian Chili Mac Tips

  • Use elbow pasta because other shapes might not cook or soak up liquid as well.
  • Cook in a nonstick pot to keep the pasta from sticking.
  • Stir every now and then to cook it evenly.
  • Take off the heat when the pasta is firm but not soft, as it will keep cooking after.
  • Add cheese after removing from the heat to prevent a grainy texture.

Variations

  • Add meat: Brown 1 pound of ground beef or turkey at the start. Drain any extra fat, then continue with the recipe as written.
  • Add heat: Add a pinch of red pepper flakes for extra heat.
  • Add veggies: Stir in diced bell peppers, zucchini, or spinach for more nutrients.

One pot vegetarian chili mac recipe in the pot with a cheesy spoonful coming up.

What To Serve With Vegetarian Chili Mac:

  • Garden salad: A fresh, crisp salad balances out the hearty chili mac.
  • Cornbread: Perfect for dipping and soaking up the sauce.
  • Roasted vegetables: Roasted broccoli or carrot for extra veggies.
  • Tortilla chips: Add some crunch on the side or crumble on top for more texture.

Storage

Vegetarian Chili Mac is best enjoyed fresh. The pasta absorbs more liquid as it sits and can get a bit mushy.

More Easy Vegetarian Recipes:

5 from 6 votes

Vegetarian Chili Mac

Vegetarian Chili Mac is hearty, comforting, and quick—packed with pasta, beans, corn, cheese, and tomatoes. Ready in 30 minutes or less!
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 6 servings

Equipment

  • Large pot 6-quart

Ingredients 
 

  • 1 tablespoon olive oil
  • 1 tablespoon minced garlic
  • 2 teaspoons cumin
  • 2 teaspoons chili powder
  • 2 teaspoons paprika
  • 1-1/2 teaspoons garlic powder
  • 1-1/4 teaspoons salt
  • 1/2 teaspoon pepper
  • 2 tablespoons tomato paste
  • 28 ounces crushed tomatoes
  • 2-1/2 cups vegetable broth or stock, see note 1
  • 2 cups elbow pasta
  • 1 can (15-ounces) kidney beans drained and rinsed
  • 1 can (15-ounces) black beans drained and rinsed
  • 1 cup frozen corn
  • 2 cups shredded extra sharp cheddar cheese
  • Optional toppings see note 2

Instructions 

  • Heat a large nonstick pot over medium-high heat. Add olive oil, garlic, cumin, chili powder, paprika, garlic powder, salt, pepper, and tomato paste. Stir constantly for 1-2 minutes until the mixture is very fragrant.
  • Add the remaining ingredients, except the cheese. Stir and bring to a simmer, then reduce the heat to medium. Cover and cook for 9-12 minutes, stirring occasionally, until the pasta is al dente. The mixture will still be a little saucy but will thicken as it cooks (see note 3).
  • Remove the pot from heat and stir in 1 cup of shredded cheese. Taste and adjust seasoning with additional salt or pepper if needed. Sprinkle the remaining cup of cheese on top, cover with the lid, and let it sit for 2-3 minutes to melt.
  • Remove the lid and add your favorite optional toppings to individual bowls. Enjoy immediately!

Video

Recipe Notes

Note 1: To keep this dish vegetarian, use vegetable broth. If you’re not vegetarian, chicken broth works great too. A good quality broth enhances the flavor—Swanson’s is a favorite.
Note 2: Optional toppings: fresh finely chopped cilantro, sour cream, or diced avocado.
Note 3: Remove the pot from heat as soon as the pasta reaches al dente. The pasta will continue to absorb liquid off the heat, so it’s better to undercook slightly rather than overcook. Mushy pasta can’t be fixed, but undercooked pasta can!
Storage: Best enjoyed fresh. The pasta absorbs more liquid as it sits and can get a bit mushy.

Nutrition

Serving: 1serving | Calories: 480kcal | Carbohydrates: 57.6g | Protein: 23.5g | Fat: 18.7g | Cholesterol: 43.6mg | Sodium: 1010.6mg | Fiber: 10.7g | Sugar: 10.2g | Iron: 8mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Meet Chelsea


Hi there! I’m Chelsea–the recipe developer, photographer, writer, and taste tester behind Chelsea’s Messy Apron (although my little ones help me out quite a bit with the taste testing part!). I LOVE getting creative in the kitchen and then posting my creations here for you to enjoy.

Thanks again for stopping by!

More Recipes You'll Love

5 from 6 votes (3 ratings without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




9 Comments

  1. Mike S says:

    5 stars
    I made this and sent the recipe to my loved ones alongside a short video. I got all my ingredients from Aldi.
    I told my loved ones that it was so good it should be illegal! I am saving to make again for sure. I would recommend.

    1. Chelsea says:

      This made my day, I am so happy you loved this! Thanks for sharing! 🙂

  2. robynn says:

    5 stars
    Great recipe! Me and my partner loved it, I make my own chili powder and would really recommend it, all the flavors were perfect!

    1. Chelsea Lords says:

      Delicious! So glad you guys enjoyed this Chili Mac! 🙂

  3. Sean says:

    I don’t consider myself to be a vegetarian but this stuff is making me re think my life it’s soooooo good!

    1. Chelsea Lords says:

      Haha!!

  4. callie says:

    this is IT!!!! the best chili ever!!! it makes being a vegetarian so fun and so yummy. have made it 3 times

  5. callie says:

    5 stars
    As your sister I have to declare this the BEST idea! it’s so good but also, for all other vegetarians it makes chili so fun and unique!! so easy ive made it 3 times!

    1. Chelsea Lords says:

      So happy you’ve enjoyed this recipe, thank you for the comment! 🙂