Vegan Chili Mac

Vegan Chili Mac made with two kinds of beans, your favorite noodles, and vegetables. This chunky chili is great to make for fall meal prep.

Growing up, my mom *always* added macaroni noodles to the chili she made. 

I loved the way the velvety noodles complimented buttery beans and veg in a flavorful tomato broth. 

It’s something I didn’t see a lot in the chilis I made, ordered, and shared later in life.

So, since it’s soup, stew, and chili season, friends, I’m here to bring you my latest favorite combination of Chili + Mac. 

I’m excited to share my first recipe in a bowl this Fall with you, this Vegan Chili Mac.

When I first mentioned the concept of noodles in chili to M, he looked mildly confused. 

It could be said that we at F&V love thick chunky chilis in this house, so this Vegan Chili Mac didn’t disappoint. 

This Vegan Chili Mac is made with two kinds of beans, your favorite noodles, and vegetables.

It’s super versatile so you can add your favorites and leave the rest. 

This chunky chili is great to make for fall meal prep and reheat with all of your favorite toppings!

What You Need to Make Vegan Chili Mac

Here’s what you need to make Vegan Chili Mac:

• avocado oil
• onion
• garlic powder 
• bell peppers
• zucchini
• chili powder
• cumin
• oregano
• paprika 
• 1 15-oz. can Eden Foods Organic Kidney Beans
• 1 15-oz. can Eden Foods Organic Black Beans
• diced tomatoes
• low sodium vegetable broth 
• filtered water
• your favorite pasta
• Himalayan sea salt

That’s it!

How to Make Vegan Chili Mac

This Vegan Chili Mac is easy to make in one pot on the stovetop. 

Add the avocado oil to a large pot over medium heat.

Once it’s warm, add the onion and sauté for 3-5 minutes, until they’re translucent and fragrant.

Next, add in the garlic powder, pepper, and zucchini and cook for another 5 minutes.

Add in the chili powder, cumin, oregano, paprika, and salt and stir everything to toast and combine for about 1 minute.

Add in the beans, tomatoes, broth, and water and stir everything well to combine.

Bring the mixture to a boil, then add the pasta and Himalayan sea salt.

Reduce the heat to a simmer and cook the chili for ~10 minutes, or until pasta is fork tender.

When it’s done, remove the chili from the heat to stop the noodles from overcooking. 

Note: The amount of time the chili will need to cook on the stovetop depends on the kind of noodles you use. 

I used rice noodles for this recipe, which take less time than legume noodles, for example.

Follow the instructions on the back of the pasta box, and be sure to taste text frequently to get the best noodle consistency! 

Eden Foods Organic Beans

I *always * have a pantry stocked with Eden Foods beans.

I used two of my favorites, Eden Foods Organic Kidney Beans and Eden Foods Organic Black Beans in this Vegan Chili Mac!

Both of these beans are soaked overnight and pressure cooked with zero chemical additives at Eden Foods’ organic, kosher cannery. 

They’re canned in BPA, BPS, and phthalate free cans with no added salt!

I love that these beans are salt-free because they have all of the buttery sweet bean-y flavor without being masked with sodium.

This allows you to add the salt to the chili itself in the amount that *you* want! 

While any Eden Foods beans will work in this chili, I think that Eden Foods Organic Kidney Beans and Eden Foods Organic Black Beans compliment each other. 

You can also use two cans of black beans, or two cans of kidney beans. 

Toppings for Vegan Chili Mac

Serve the Vegan Chili Mac warm with optional toppings, like avocado, vegan shredded cheese, and vegan yogurt.

Here’s what I love for serving Vegan Chili Mac:

• Avocado
• Vegan shredded cheese
• Vegan yogurt

That’s it!

Notes on Meal Prep

Like most chilis, this Vegan Chili Mac is *perfect* for meal prep! 

It magically gets better and better every time you reheat it. 

Store leftovers in an airtight container in the refrigerator for up to one week and reheat in the microwave or on the stovetop before serving. 

Note: The noodles may get softer and start to dissolve throughout the week if you continue to reheat big portions. 

This won’t impact the flavor at all, but if you prefer your noodles intact, only reheat what you can eat and save the rest for the next serving. 

If you’re meal prepping this chili, be sure to keep toppings separate and only add them just before serving. 

How to Serve Vegan Chili Mac

Enjoy this Vegan Chili Mac as a hearty soup for the quick approaching colder weather. 

I love this chili because you don’t need to pair it with rice or grains; the macaroni serves as your healthy carbs right in the bowl!

Like many chilis, this soup is arguably even better after sitting in the fridge for a few days for the flavors to meld.

Try making a pot in advance on Sunday and reheat bowls during the week for a quick and cozy lunch or dinner. 

This soup is also perfect for game night, family dinner, a stay home date-night, or any night of the week. 

I think it would be delicious paired with cornbread or cornbread muffins! 

Enjoy!

More Vegan Chili 

• Spicy Tempeh Bell Pepper Chili

• “Clean Out The Fridge” Vegetable Chili

• Black Bean Quinoa Chili

• Vegan Chocolate Chili

I Want to Hear From You

If you make this Vegan Chili Mac recipe, let me know!

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.

Give me a shout on Instagram and use #floraandvino to show me your creations.

Check out my Pinterest page to pin more recipes like this one to make later.

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XO Lauren

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