One Pot Vegetarian Chili Mac

4.74 from 42 votes

This easy One Pot Vegetarian Chili Mac recipe is ready in just 30 minutes and a crowd pleaser! Your family will love this easy dinner recipe! 

one pot vegetarian chili mac
This one pot vegetarian chili mac is all things delicious.

It is all the flavors of your favorite chili combined with noodles and lots of melted cheesy deliciousness.

This recipe comes together in just one pot, which means less dishes and more eating!

It’s so easy to make and tastes incredible.

All you need is just half an hour and some simple ingredients!

Easy peasy meatless dinner coming right up.

one pot vegetarian chili mac

How to make one pot vegetarian chili mac

In a dutch oven or heavy bottomed pan, sautee garlic, onion, peppers and olive oil for 5-10 minutes on medium high heat.

Cook until the onion starts to cook down and is translucent.

Add drained kidney beans, chili beans with sauce, stewed tomatoes, vegetable broth, tomato paste, macaroni noodles, and all spices.

Bring pot to a boil and cover.

one pot vegetarian chili mac

Once boiling, remove lid and cook for 12 – 15 minutes, until noodles are al dente.

Stir every few minutes to help the noodles to not stick to the bottom of the pan.

Check closely near the end to avoid mushy noodles.

Cooking too long will definitely affect the texture.

one pot vegetarian chili mac

Once the chili mac is cooked, remove from the heat and stir in the sharp cheddar cheese.

I always recommend freshly grating your cheese if possible.

one pot vegetarian chili mac

The flavor is so much better this way and we can always taste the difference!

Top with fresh chopped parsley for garnish and serve!

I made this for dinner tonight and it came out great! Very easy to make and it’s delicious. I like having the leftovers for the next day. Thank you! – Tory

one pot vegetarian chili mac

This one pot vegetarian chili mac is such an easy and delicious dinner that is perfect for a weeknight!

I love any excuse to use my dutch oven and it is just the perfect size to make this dish in.

The convenience of one pot meals is my favorite because they mean quicker cook time and less cleanup for me!

Less mess = more time enjoying a delicious dinner with my family.

one pot vegetarian chili mac

It’s all the flavors of my favorite slow cooker vegetarian chili mac, but in ¼ of the time!

My family loves this recipe! The bonus is we have lots of leftovers! – Angie

one pot vegetarian chili mac

Love chili recipes?

Be sure to make this slow cooker vegetarian chili mac!

This Slow Cooker Vegetarian Chili Mac Recipe is made all in the crockpot (even the noodles!). A super easy vegetarian crockpot recipe to feed a crowd. #vegetarian #slowcooker #crockpot #chilimac

And for a classic favorite, here is our crock pot vegetarian chili.

One Pot Recipes

Hungry for more? Try these other one pot recipes!

Be sure to follow Build Your Bite on Pinterest for all the latest delicious vegan and vegetarian recipes!

Click HERE to pin this recipe for later!

I love this recipe! It’s so.easy to add more veg as well. Tastes just as good as a leftover the next day! Thank.you – Cynthia

Easy One pot chili mac recipe that comes together in less than 30 minutes. Rave reviews on pinterest! #vegetarian #chilimac #meatless #dinner

Did you make this recipe? Be sure to leave a star rating below!

One Pot Vegetarian Chili Mac Recipe:

4.74 from 42 votes

One Pot Vegetarian Chili Mac

By: Joy Shull
A quick and easy recipe for one pot vegetarian chili mac
Prep: 5 minutes
Cook: 25 minutes
Total: 30 minutes
Servings: 8

Ingredients 

  • 1 tablespoon olive oil
  • 6 cloves garlic, minced
  • 1 large yellow onion, diced
  • 1 15 oz can kidney beans, drained
  • 1 15 oz can chili beans, with sauce (do not drain)
  • 1 15 oz can sliced stewed tomatoes, with juices
  • 4 cups vegetable broth
  • 16 oz dry macaroni noodles
  • 3 oz tomato paste, around 4 tablespoons
  • 1 cup diced hungarian wax peppers, or substitute bell peppers
  • 1 tablespoon chili powder
  • ½ teaspoon paprika
  • 1 ½ tablespoons cumin
  • ½ teaspoon sea salt
  • teaspoon cayenne
  • teaspoon pepper
  • 2 ½ cups sharp cheddar cheese
  • chopped parsley, for topping (optional)

Instructions 

  • In a dutch oven or heavy bottomed pan, sautee garlic, onion, peppers and olive oil for 5-10 minutes on medium high heat, or until onion starts to cook down and is translucent
  • Add drained kidney beans, chili beans with sauce, stewed tomatoes, vegetable broth, tomato paste, macaroni noodles, and all spices
  • Bring to a boil and cover
  • Allow to cook for 12-15 minutes, or until noodles are al dente. Check every few minutes to stir in case of sticking
  • Once finished cooking, remove from heat and stir in 1 ½ cups of cheese.
  • Serve sprinkled with fresh parsley and topped with remaining cheese

Nutrition

Serving: 1serving, Calories: 524kcal, Carbohydrates: 44g, Protein: 26g, Fat: 28g, Saturated Fat: 14g, Polyunsaturated Fat: 10g, Trans Fat: 1g, Cholesterol: 71mg, Sodium: 1317mg, Fiber: 6g, Sugar: 11g
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19 Comments

  1. Excellent recipe. I had smoked paprika on hand which was really nice. Threw in some leftover canned jalapeños as well.

    Does well in the instant pot if anyone is curious! Pressure cooked on high for one minute, natural release for 5.

  2. tried this with cavatappi instead of macaroni and cheddar jack instead to soften the cheese taste and it was amazing !!!

  3. I love this recipe! It’s so.easy to add more veg as well. Tastes just as good as a leftover the next day! Thank.you 🙂

    1. Hi Carol,

      I haven’t tried freezing it so I can’t guarantee results. The noodles might get soggy if they are reheated from frozen, so I can’t recommend for sure.

  4. 5 stars
    I made this and it was delicious! Even my husband was impressed with the veggie option!

    Do you have any idea how many calories it is?

  5. Hi, See with the veg broth, can i substitute that for something else? like veg stock or other things? would be good to try out

  6. I made this for dinner tonight and it came out great! Very easy to make and it’s delicious. I like having the leftovers for the next day. Thank you!

  7. 5 stars
    This recipe is so tasty and simple! I used chipotle chili beans and they were awesome. It made enough leftovers for several lunches and held up well in the fridge. I can’t wait to make it again. I have a coworker with a son leaving for college and I sent this recipe to her.