Ahh…Chili Mac! Get this delicious, budget-friendly, family-friendly, healthy, plant-based comfort food skillets meal on the table in 30 minutes. Sign me up! Serve it right out of the skillet for easy clean up, too. This classic chili mac and cheese recipe is made into a lighter, healthier plant-based version thanks to its foundation of tempeh, spices, tomatoes, corn, onions, and black beans. Light in fats, sodium, and sugars, this is a simple, savory meal the whole family will love.
Based on economical pantry staples–macaroni, spices, EVOO, canned tomatoes, canned (or frozen) corn and black beans–you can keep on hand at all times, along with a few fresh ingredients like onions, garlic, tempeh, and plant-based cheese, this recipe for Vegan Chili Mac Skillet is your new go-to recipe on busy nights of the week. It’s also wonderful for meal prep–make up a whole batch and portion it into individual meals to pop into the microwave for lunch at work. Great for college dorm rooms (cook it on a hot plate!) or try making an Instant Pot chili mac by cooking it on the sauté setting instead of over the stove.
You can also swap out the ingredients to match your pantry–try canned pinto beans, kidney beans, or chickpeas instead of black beans, and frozen green beans or peas instead of corn. Plus, you can get creative with your chili mac toppings–try the suggested list below, including cilantro, green onions, black olives, vegan sour cream, avocadoes, radishes, lime or lemon wedges, and jalapenos. Make it your way, or based on what you have on hand!Â
Nutrition Notes
This vegan chili mac skillet recipe is a meal in one, providing a good source of plant protein, fiber, vitamins, minerals, and phytochemicals, like anthocyanins, lutein, and lycopene to your day. You can easily make this recipe into a gluten-free chili mac by using gluten-free macaroni. And use whole grain macaroni to make this recipe a good source of whole grains.Â
Description
Get this delicious, budget-friendly, family-friendly, healthy, plant-based comfort food Vegan Chili Mac Skillet meal on the table in 30 minutes.
Chili Mac Skillet:
Toppings (as desired)
- In an extra-large skillet or saucepan (12-inches; 4 quart capacity), heat olive oil.Â
- Add onion and garlic and sauté for 4 minutes.
- Add crumbled tempeh (see notes) and sauté for 3 minutes.Â
- Add smoked paprika, cumin, chili powder, and oregano and sauté for 1 minute.Â
- Add canned tomatoes, tomato paste, and maple syrup (optional) and cook for 2 minutes.Â
- Add elbow macaroni and broth and cook for 3 minutes.Â
- Add corn and black beans and stir well. Cook for about 10 minutes, until macaroni is tender and liquid has absorbed.Â
- Remove from heat and sprinkle with plant-based cheese and toppings, as desired.Â
- Serve immediately. Makes 8 servings (about 2 cups per serving).
- May store leftovers in airtight container for up to five days.Â
Notes
Crumble the tempeh by opening the package, and crumbling the tempeh with your hands into small pieces, about ¼-inch in size.Â
You can easily make this recipe gluten-free by using gluten-free macaroni.Â
Use an extra-large skillet for this recipe, such as this 12-inch Lodge cast iron option pictured in this recipe.
- Prep Time: 10 minutes
- Cook Time: 23 minutes
- Category: Entree
- Cuisine: American
For other plant-based skillet meals, check out some of my favorites:
Easy Vegan Bibimbap Skillet
Thai Tempeh Noodle Skillet
Easy Scalloped Potato White Bean Skillet
Rustic Vegan Corn Potato Sausage Skillet
Moroccan Chickpea Freekeh Eggplant Skillet
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