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!
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.
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