Vegan Chili Mac Recipe


The “I didn’t make it to the grocery store meal”. :p This meal cost about $7, give or take a bit.

It gives about 6 large servings which for us means all the kids get a bowl and we each get a heaping dinner plate and a lunch for the next day.

This recipe has been adapted from Breaking the Food Seduction by Neal Bernard 

Chili Mac

You will need:

1/2 pound dry elbow macaroni ($0.50)
1 large yellow onion, diced ($0.30)
1 medium green bell pepper, diced ($0.50)
2 celery stalks, diced ($0.10)
3 teaspoons chili powder ($0.05)
2 teaspoon ground cumin ($0.05)
1 teaspoon dried cilantro leaves ($0.05)
3 tablespoons soy sauce (you can sub with Tamari) ($0.25)
2 teaspoons liquid smoke ($0.25)
2 (15 oz) cans diced tomatoes ($0.69 each can)
2 (15 oz) cans black beans, drained and rinsed ($0.99 each can)
1 cup frozen yellow corn ($0.99)

Optional toppings: Avocado($0.39), tofutti (I had a free coupon), daiya (again, free coupon).


Cook pasta according to package instructions.


While the pasta is cooking saute the onion, bell pepper and celery in a large stock pot using the juice from the canned tomatoes. Cook until soft and translucent, you can add the lid to the pot to help soften.


Once soft and translucent add your spices, cook for 1 min.

*I forgot to take a picture of this step, oops.


Add soy cause,liquid smoke, tomatoes, beans, and and corn and heat thoroughly.

Taste, if you need to add more spices now is the time.


Once pasta is done, drain the water and add the pasta to the pot. Enjoy.


I like to top mine with Daiya shreds, tofutii sour cream and avocado. I ran out of sriracha sauce but I like a little on there as well.

This recipe is not my own but I did change it from the original to suit my families needs, we have 4 young children who cannot tolerate much spice. If you feel you need more spice please do so.

For a video recipe I found Jill’s Instant Pot version, I have made this in my Instant Pot but I prefer to use the stove for this.


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