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This Chili Mac and Cheese recipe is the most satisfying mac and cheese you’ll ever eat! Loaded with vegan ground beef, beans, and lots of plant-based cheese, it’s a kid-friendly comfort food dinner.

This chili mac and cheese is exactly what it advertises itself as: a combination of Creamy Vegan Mac and Cheese and Vegan Chili ! If you haven’t had it before, let me assure you, the combination works . Think of it as mac and cheese with some extra heartiness and a more zesty flavour. My version is completely vegan thanks to plant-based ground beef and cheese.

Why Your Family Will Flip for This Vegan Chili Mac

This is the kind of meal you’ll spend the whole day looking forward to, especially on a blustery evening when you want a dinner that will warm you up and keep you cozy!

• Extra satisfaction . Mac and cheese is satisfying, but it’s more of a side dish than a meal. But chili mac and cheese has protein from the beans and vegan beef to make it a complete meal in one dish.
• One-pot recipe . The other thing I love about this chili mac is that it comes together in a single pot! You don’t have to cook the pasta separately from everything else, which streamlines your cooking and your cleanup.
• Super cheesy, no dairy needed . Use your favourite plant-based cheese for an ultra-cheesy, magnificently melty sauce.

Notes on Ingredients

Here’s a list of the ingredients you’ll need for this vegan chili mac and cheese recipe. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

• Olive oil
• Vegetables – Onion, garlic, and carrot are classic aromatics that make this chili mac and cheese recipe delicious. Red bell pepper adds colour and sweetness, while chili pepper adds heat.
• Vegan meat crumbles – You can use something like Beyond or Impossible for a beefy texture and flavour, or crumbled tempeh for a more natural option.
• Seasonings – Chili powder, ground cumin, oregano, ground black pepper, sea salt, and cayenne pepper.
• Diced tomatoes – You’ll need both the tomatoes and the liquid from the can.
• Red beans – Drain and rinse these well to remove the canned bean flavour.
• Corn kernels – You can use fresh or frozen; I don’t recommend canned because they have higher sodium content and will throw off the balance of flavours in this recipe.
• Vegetable broth – I like to use my homemade Vegetable Broth .
• Elbow macaroni – Because other pasta shapes cook at different rates, I recommend sticking with elbow macaroni for consistency.
• Vegan cheese – I recommend a melty vegan cheddar for the best flavour and texture.
• Fresh cilantro – If you’re not a cilantro fan, you can skip this!

How to Make Chili Mac and Cheese

Below you’ll find step-by-step photos and instructions for making this chili mac and cheese recipe.

Soften the vegetables.

• Cook the vegetables . Warm the olive oil in a large pot set over medium heat. Add the vegetables and cook until softened.
• Brown the vegan meat . Stir in the vegan ground beef and cook until lightly browned.

Season.

• Add the seasonings . Stir in the seasonings and cook for a minute, or until fragrant.
• Simmer . Pour in the tomatoes and liquid, beans, corn, and broth, then stir in the pasta. Bring to a boil, then reduce the heat to medium-low and simmer covered for 12 to 15 minutes, stirring occasionally.

Add cheese.

• Make it cheesy . Once the pasta is tender and the liquid is mostly absorbed, stir in the vegan cheese until it melts.
• Serve . Season to taste, divide into bowls, and garnish with cilantro.

Tips and Variations for Chili Mac

• Cut the vegetables to even sizes . This ensures that they’re all softened at the same time.
• Keep an eye on the pasta as it simmers . If the pasta is still quite hard and the liquid is almost cooked off, pour in more broth or water.
• Try other beans . Not a fan of kidney beans? Black beans, pinto beans, or a chili bean mix will work too.

Serving Suggestions

Pair this chili mac and cheese recipe with Pumpkin Cornbread or Corn Pone for the perfect side dish! It would also be great with a side of Air Fryer Baked Sweet Potatoes .

How to Store and Reheat Leftovers

• Refrigerator : Transfer leftover chili mac and cheese to an airtight container and refrigerate for up to 3 days.
• Freezer : If you freeze this chili mac, note that the pasta will be very soft afterwards and possibly fall apart. If this doesn’t bother you, freeze in a freezer bag or airtight container for up to 2 months. Thaw in the fridge before reheating.
• To reheat : Warm in a skillet over medium-low heat, with a splash of broth if needed to loosen things up, or in the microwave.

More Recipes for Vegan Cheese Lovers

• Chopped Cheese Sandwich
• Cheesy Cauliflower Pizza Casserole
• Vegan Broccoli Cheddar Soup
• Cheesy Baked Ziti

Ingredients

• 1 tablespoon olive oil , 15 mL
• ½ onion , chopped – 75 g
• 3 cloves garlic , minced – 9 g
• 1 medium carrot , diced – 80 g
• ½ cup chopped red bell pepper , 70 g
• ½ small fresh chili pepper , finely chopped – 5 g
• 1 cup vegan meat alternative crumbles , *your favorite recipe or store bought like beyond meat; the grams will vary depending on the brand
• 2 teaspoons chili powder , 5 g
• 1 teaspoon ground cumin , 3 g
• 1 teaspoon oregano , 1 g
• 1 teaspoon ground black pepper , 2 g
• 1 ½ teaspoons sea salt , 9 g
• ¼ teaspoon cayenne pepper , 0.5 g
• 1 28-ounce can diced tomatoes, with liquid , 800 g
• 1 15-ounce can red beans, drained and rinsed , 425 g
• 1 cup corn kernels , fresh or frozen – 150 g
• 3 ½ cups vegetable broth , 840 mL
• 12 ounces elbow macaroni , dry – 340 g
• 1 ½ cups shredded vegan cheese , 150 g
• Fresh cilantro , chopped, for garnish – 2 tablespoons

Instructions

• Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, garlic, carrot, red bell pepper, and chili pepper. Cook for 4–5 minutes until softened. Stir in the vegan crumble and cook for another 3 minutes to lightly brown.
• Add chili powder, cumin, oregano, black pepper, sea salt, and cayenne. Stir and cook for 1 minute to bloom the spices.
• Pour in the diced tomatoes (with liquid), red beans, corn, and vegetable broth. Stir well.
• Stir in the elbow macaroni. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 12–15 minutes, stirring occasionally, until pasta is cooked al dente and most liquid is absorbed. Add more broth if needed to prevent sticking.
• Once pasta is tender, stir in shredded vegan cheese until melted and creamy. Taste and adjust seasoning as needed.
• Ladle into bowls and top with fresh cilantro.

Notes

• Refrigerator : Transfer leftover chili mac and cheese to an airtight container and refrigerate for up to 3 days.
• Freezer : If you freeze this chili mac, note that the pasta will be very soft afterwards and possibly fall apart. If this doesn’t bother you, freeze in a freezer bag or airtight container for up to 2 months. Thaw in the fridge before reheating.
• To reheat : Warm in a skillet over medium-low heat, with a splash of broth if needed to loosen things up, or in the microwave.

Chili Mac and Cheese

Ingredients

• 1 tablespoon olive oil 15 mL
• ½ onion chopped – 75 g
• 3 cloves garlic minced – 9 g
• 1 medium carrot diced – 80 g
• ½ cup chopped red bell pepper 70 g
• ½ small fresh chili pepper finely chopped – 5 g
• 1 cup vegan meat alternative crumbles *your favorite recipe or store bought like beyond meat; the grams will vary depending on the brand
• 2 teaspoons chili powder 5 g
• 1 teaspoon ground cumin 3 g
• 1 teaspoon oregano 1 g
• 1 teaspoon ground black pepper 2 g
• 1 ½ teaspoons sea salt 9 g
• ¼ teaspoon cayenne pepper 0.5 g
• 1 28-ounce can diced tomatoes, with liquid 800 g
• 1 15-ounce can red beans, drained and rinsed 425 g
• 1 cup corn kernels fresh or frozen – 150 g
• 3 ½ cups vegetable broth 840 mL
• 12 ounces elbow macaroni dry – 340 g
• 1 ½ cups shredded vegan cheese 150 g
• Fresh cilantro chopped, for garnish – 2 tablespoons

Instructions

• Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, garlic, carrot, red bell pepper, and chili pepper. Cook for 4–5 minutes until softened. Stir in the vegan crumble and cook for another 3 minutes to lightly brown.
• Add chili powder, cumin, oregano, black pepper, sea salt, and cayenne. Stir and cook for 1 minute to bloom the spices.
• Pour in the diced tomatoes (with liquid), red beans, corn, and vegetable broth. Stir well.
• Stir in the elbow macaroni. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 12–15 minutes, stirring occasionally, until pasta is cooked al dente and most liquid is absorbed. Add more broth if needed to prevent sticking.
• Once pasta is tender, stir in shredded vegan cheese until melted and creamy. Taste and adjust seasoning as needed.
• Ladle into bowls and top with fresh cilantro.

Notes

• Refrigerator : Transfer leftover chili mac and cheese to an airtight container and refrigerate for up to 3 days.
• Freezer : If you freeze this chili mac, note that the pasta will be very soft afterwards and possibly fall apart. If this doesn’t bother you, freeze in a freezer bag or airtight container for up to 2 months. Thaw in the fridge before reheating.
• To reheat : Warm in a skillet over medium-low heat, with a splash of broth if needed to loosen things up, or in the microwave.

Nutrition

Chili Mac and Cheese https://jessicainthekitchen.com/chili-mac-and-cheese-recipe/ November 5, 2025

This hearty Stuffed Pepper Soup makes for a filling vegan meal, with walnut “meat,” green bell peppers, rice, and veggies in a rich tomato broth. Total comfort food!

I love Vegan Stuffed Peppers , but sometimes I don’t have time for the stuffing and waiting around for all that cooking time. And for those days, this stuffed pepper soup is perfect! It’s got all the flavours you love from stuffed peppers, without the stuffing or the long time in the oven. If you love a good, hearty comfort food soup, add this one to your meal plan soon!

Why This Stuffed Pepper Soup Will Be Your New Fall Favourite

Chilly weather calls for satisfying soups and this vegan stuffed pepper soup recipe delivers! Here’s what makes it a win:

• Whole food meat substitute . This recipe uses the walnut meat from my Vegan Burritos , which means you can avoid the pricy store-bought vegan ground beef. (It’s also much more delicious!)
• Big flavour . Just like traditional stuffed peppers, this stuffed pepper soup has lots of depth: it’s savoury, a little bit sweet, garlicky, and full of Italian herbs.
• Hearty and filling . Between all the veggies, tender rice, and that amazing walnut meat, this stuffed pepper soup makes for the most satisfying meal!

Notes on Ingredients

Here’s what you’ll need to make this vegan stuffed pepper soup. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

For the Walnut–Black Bean Meat:

• Raw walnuts – Soak these in water overnight, or in boiling water for 10 minutes.
• Oil – Olive oil or another oil you like for cooking.
• Water
• Onion and garlic – Aromatics that add flavour to the walnut meat.
• Soy sauce – Use low-sodium if needed, or swap in tamari for a gluten-free option.
• Liquid smoke – I love the hint of smokiness this adds to the soup, but if you don’t have it on hand, you can use extra soy sauce instead.
• Seasonings – Chili powder, garlic powder, paprika, cumin, sea salt, and ground black pepper.
• Black beans – I use canned black beans for convenience; if you use dried, you’ll need to cook them first.

For the Soup:

• Olive oil
• Yellow onion and garlic
• Green bell pepper – Instead of stuffing the pepper, you’ll dice it for this stuffed pepper soup!
• Diced tomatoes – You can use regular or fire-roasted tomatoes for some extra smokiness.
• Tomato sauce – For a rich, tomato-y broth.
• Vegan broth – I use my homemade Vegetable Broth .
• Herbs and spices – Fresh parsley, Italian seasoning, salt and freshly ground black pepper.
• Rice and vegan cheese – For serving.

How to Make Vegan Stuffed Pepper Soup

Below you’ll find a visual step-by-step guide to walk you through the process of making stuffed pepper soup.

Make the walnut meat.

• Make the walnut meat . Pulse the walnuts with a tablespoon of oil and water until minced. Soften the onion and garlic in a skillet with the remaining oil, then stir in the walnuts, soy sauce, liquid smoke, and seasonings. Add the black beans and cook for 5 minutes, then season to taste and remove from heat.
• Soften the onion and pepper . Warm the olive oil in a large pot set over medium heat, then add the onion and bell pepper and cook until softened. Stir in the garlic and cook until it’s fragrant.

Simmer.

• Simmer. Add the diced tomatoes, tomato sauce, broth, parsley, Italian seasoning, and walnut meat. Bring to a boil, then reduce heat and simmer for 20 minutes.
• Cook the rice . While the soup is cooking, follow the package instructions for cooking the rice.
• Serve . Stir the rice into the stuffed pepper soup or divide the rice into bowls and ladle the soup over it. Garnish with shredded vegan cheese and parsley, if desired.

Recipe Variations

I have a few variation ideas for you if you want to try switching things up a bit!

• Use a sweet bell pepper . Green bell peppers aren’t spicy, but they aren’t particularly sweet either. A yellow, red, or orange bell pepper will add a bit more sweetness to your stuffed pepper soup.
• Swap in another ground beef substitute . Crumbled tempeh, cooked green or brown lentils, or store-bought subs will all work here.
• Try another grain . You can use long-grain brown rice if you’d like, or if you don’t mind straying a bit from the traditional stuffed pepper formula, use cooked quinoa for extra protein or hearty farro.

Serving Suggestions

In addition to the vegan cheese and parsley, you can add a dollop of Vegan Sour Cream for a little extra richness and to make your stuffed pepper soup creamy. I love pairing this soup with Gluten-Free Dinner Rolls to soak up the fabulous tomato broth!

How to Store Leftovers

• Refrigerator : Transfer the stuffed pepper soup into an airtight container and refrigerate for up to 4 days.
• Freezer : Freeze this soup in an airtight container or freezer bag for up to 3 months. Thaw in the refrigerator before reheating.
• To reheat : Warm leftovers in a pan on the stove over medium heat, or heat individual bowls in the microwave.

More Hearty Vegan Soup Ideas

• Lasagna Soup
• Taco Soup
• Gnocchi Soup
• Vegan Broccoli Cheddar Soup

Ingredients

For the Walnut–Black Bean Meat:

• 1 cup raw walnuts , soaked overnight or in boiling water for 10 minutes, drained – 120 g
• 2 tablespoons oil , divided – 30 mL
• 2 tablespoons water , 30 mL
• ½ medium onion , diced – 60 g
• 3 cloves garlic , peeled and minced – 9 g
• 2 tablespoons soy sauce , 30 mL
• ½ teaspoon liquid smoke , or extra soy sauce – 2.5 mL
• ½ teaspoon chili powder , 1.5 g
• 1 teaspoon garlic powder , 3 g
• ½ teaspoon paprika , 1 g
• ½ teaspoon cumin , 1 g
• ½ teaspoon sea salt , 3 g
• ½ teaspoon ground black pepper , 1 g
• 1 ½ cups cooked black beans , about 1 can – 260 g

For the Soup:

• 1 tablespoon olive oil , 15 mL
• 1 small yellow onion , chopped (about 1 cup) – 150 g
• 1 green bell pepper , diced – 120 g
• 2 cloves garlic , minced – 6 g
• 1 28-ounce can diced tomatoes , 794 g
• 1 15-ounce can tomato sauce , 425 g
• 3 cups vegan broth , 720 mL
• 2 ½ tablespoons chopped fresh parsley , plus more for garnish – 10 g
• 2 teaspoons Italian seasoning , 4 g
• Salt and freshly ground black pepper , to taste

For Serving:

• 1 cup cooked long-grain white rice , 200 g
• Grated vegan Cheddar cheese and extra chopped parsley , optional

Instructions

• Prepare the Walnut–Black Bean Meat: In a food processor, add drained walnuts, 1 tablespoon oil, and water. Pulse 10–20 times until finely minced but not mushy.
• Heat the remaining 1 tablespoon oil in a skillet over medium heat. Add onion and garlic, sauté 5 minutes until softened.
• Stir in walnut mince, soy sauce, liquid smoke, chili powder, garlic powder, paprika, cumin, salt, and black pepper.
• Add black beans and cook for 5 minutes, stirring occasionally. Adjust seasoning, remove from heat, and set aside.
• Start the Soup: In a large pot, heat olive oil over medium heat. Add onion and bell pepper, sauté 5–7 minutes until softened.
• Stir in garlic, cook for 1 minute until fragrant.
• Add diced tomatoes, tomato sauce, broth, parsley, Italian seasoning, and prepared walnut–black bean meat.
• Bring to a boil, then reduce heat and simmer for 20 minutes to develop flavor, seasoning generously with sea salt and black pepper to taste.
• While soup simmers, cook rice according to package instructions. Fluff with a fork.
• Stir cooked rice directly into soup or place rice into bowls and ladle soup over it.
• Garnish with vegan Cheddar cheese and fresh parsley, if desired.

Notes

• Refrigerator : Transfer the stuffed pepper soup into an airtight container and refrigerate for up to 4 days.
• Freezer : Freeze this soup in an airtight container or freezer bag for up to 3 months. Thaw in the refrigerator before reheating.
• To reheat : Warm leftovers in a pan on the stove over medium heat, or heat individual bowls in the microwave.