Go Back

One-Pot Chili Mac & Cheese

3.03 from 1620 votes
This chili mac requires just one pot! It's ultra creamy, flavorful, and hearty.
Print Recipe Pin Recipe
Prep Time 35 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Main Course
Ingredients Method

Ingredients
  

  • 1 tbsp olive oil
  • 1 tbsp minced garlic
  • 1 sweet onion finely chopped
  • 1 bell pepper chopped
  • 1 cup ground crumblers (vegan ground beef) gluten-free, if desired
  • 1 15.5oz can red kidney beans or black beans, drained and rinsed
  • 1 14.5oz can of diced tomatoes
  • 1 1/4 cup plain unsweetened rice milk
  • 1 cup veggie broth
  • 8 oz elbow, cavatappi, or pasta of choice gluten-free, if desired
  • 1 tbsp chili powder
  • 1 tsp garlic powder
  • 1 tsp paprika
  • ½ tsp onion powder
  • 1/2 tsp salt, plus more to taste
  • 1/4 tsp ground black pepper, plus more to taste
  • 2 cups vegan cheddar shreds

Method
 

  1. Heat the olive oil in a large saucepan over medium heat. Add onion, garlic and red pepper. Cook for ~2 minutes, stirring occasionally. Stir in the crumblers and cook for another five minutes, stirring often.
  2. Stir in the remaining ingredients (except cheese) and increase the heat, bringing the mixture to a boil. Place a lid on the pan and bring the heat to low, simmering until the pasta is al dente (about 12-15 minutes)
  3. Once the pasta is al dente, turn off the heat and mix in the cheese. Top with a lid and let sit for 10 minutes. Taste and add more salt and pepper, as desired. Serve!