One Pot Vegan Chili Mac n Cheese

I could obviously never get sick of Mac n Cheese but it’s really nice to Dress it Up once in a while!

I had so much fun NOT watching the Super Bowl this weekend and getting a long 90 minute massage instead. I still had to make something hearty for my hubs and his homies to eat while watching the big game. I am so glad I did because I got home to this GIANT pot of Chili Mac n Cheese and devoured it in peace and quiet!

Surprisingly this dish came together in only 30 minutes and ONE POT so I didn’t even have to slave over dishes after it was made. Everyone served themselves right out of the giant pot and topped their bowls any way their hearts desired. It was a really fun family style meal that all the grown men LOVED.

So, what is CHILI MAC N CHEESE? It’s the best of both worlds combined into one dish that’s preferably eaten on the couch covered in a warm fuzzy blanket.

It’s my favorite guilt-free pasta mixed in with my famous chili recipe and topped with melty gooey cheese.

It’s meat-free and dairy-free and gluten-free and no one would ever believe you if you told them that part.

You’re going to love sharing this with your friends because they can each make it their own special bowl by topping it with anything they want. I like mine dressed up with everything but the kitchen sink.

So what are YOU waiting for? It’s time to #DRESSUPYOURMAC

One Pot Vegan Chili Mac n Cheese

Servings: 4-6
Time: 30 minutes
Difficulty: easy
Print

cm-4 Ingredients:

1 box Banza Chickpea Elbows Pasta
1 (28 oz) can of crushed or diced tomatoes
1 (12 oz) can of kidney beans
1 (12 oz) can of pinto beans
1 bag Gardein beefless beef crumbles
3 – 4 cups water
1/2 bag Daiya vegan cheddar shreds
1 medium onion diced
4 tbsp chili powder
1 tbsp cumin
1 tsp garlic powder
1 tsp turmeric
1 tsp smoked paprika
1/4 cup nutritional yeast
1 tbsp chipotle in adobo – optional
3+ tbsp olive oil
Generous amount of Salt & Pepper

Directions:

1. In a large pot heat olive oil over medium high heat. Add onions and saute a few minutes.

2. Season the onions with all the spices, salt & pepper. Add beefless crumbles and mix well. Cook 6 – 8 minutes until crumbles are browned.

3. Add canned tomatoes, beans, water, and nutritional yeast. Mix well and bring to a boil.

4. Once boiling add Banza Chickpea Pasta + a generous amount of salt (I used about 1 and a half tablespoons) and cook on medium high heat until all the liquid is absorbed and pasta is cooked through. If the pasta is cooked and water remains, simmer uncovered for about 15 minutes until chili is thickened.

5. While the pasta is cooking prepare your toppings. Sour cream, scallions, avocado, and tortilla chips are all great options.

6. Once the chili mac is completely thickened check for seasonings and adjust as needed. Then, top with a generous amount of vegan cheddar shreds and cover pot so the cheese melts.

Serve right from the pot with all the fixings on the side and enjoy it veganly much!

10 comments

Bruce says:

February 6, 2017 at 10:12 am

This looks fantastic, Paris. All the things I love! I’ve been meaning to check out Banza pasta–and I’m beginning to see it in a few more stores besides Whole Foods. This recipe is definitely on the “must try” list.

On a related note, what’s been your vegan cheese experience? I find it very hit or miss. Some brands are good, but I find sometimes a brand I like doesn’t do a particular cheese well at all. It may be bland or the texture and/or flavor may just be alien. I’ve been kind of off Daiya for a while and leaning towards Follow Your Heart (but NOT their cheddar) and Field Roast’s Chao. Not enough options with Chao. TJ’s vegan cheese has unfortunately, consistently disappointed. Any revelations?

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1. GreensandFries says:
  
  February 6, 2017 at 10:26 am
  
  Thank you so much Bruce! You Rock! I agree with you on most of the above. I use different brands for different things. I’ve tried so many that I now know what I love and what I dont love and for what purpose to use which cheese. I would try Daiya again if I were you. I was the biggest hater until I tried again. They’ve reformulated their cheeses so you might be pleasantly surprised. 🙂 p.s the Follow Your Heart provolone is kinda my favorite cheese ever and tastes great if you buy the slices and shred them yourself. #protip
  
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Bruce says:

February 6, 2017 at 11:47 am

Provalone: check! Next grocery trip. I’ll give Daiya a try again. Have you been happier with the slices or shredded product–or is it all the same?

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1. GreensandFries says:
  
  February 6, 2017 at 11:51 am
  
  I like the shreds, the slices, and even the blocks. The blocks don’t melt but they’re great for wine & cheese nights.
  
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Sumith says:

February 27, 2017 at 12:24 pm

Beautiful presentation’s!

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nuu says:

August 21, 2017 at 7:08 pm

This sounds lovely, but I have one question: Are canned beans drained or un-drained? The recipe doesn’t state which.

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1. GreensandFries says:
  
  August 21, 2017 at 7:09 pm
  
  Thank you! Rinsed & Drained always! I’ll update the recipe. 🙂
  
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  1. nuuriell says:
    
    August 21, 2017 at 7:10 pm
    
    Thank-you. ^_^
    
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Jordan Adrianna says:

September 25, 2017 at 2:37 pm

This looks so good! Quick question; what sour cream is that, or is it homemade? Recipe please!!!

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1. GreensandFries says:
  
  September 25, 2017 at 3:43 pm
  
  Thank you so much! It’s Tofutti sour cream but Follow Your Heart makes a great vegan sour cream as well. If you prefer homemade you can blend raw soaked cashews with a bit of nutritional yeast, lemon juice, & apple cider vinegar. It’s not an exact replicate like store bought but pretty close! 💚
  
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