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Vegetarian Chili Mac & Cheese

CANADA

Spiced Macaroni with Beans & Cheese

SUBMITTED BY

Sandra

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Sandra’s favorite dish to stretch a budget certainly doesn’t compromise on flavor not volume!

Vegetarian Chili Mac & Cheese is a beloved comfort food that combines two iconic American dishes—macaroni and cheese and chili—into one delicious, hearty meal. While its meat-based cousin has long held a place in American culinary traditions, the vegetarian version has steadily grown in popularity, fueled by evolving tastes, health-conscious lifestyles, and the rise of plant-based cooking.

The Origins of Chili Mac

To understand the roots of Vegetarian Chili Mac & Cheese, it helps to first look at the traditional Chili Mac. This dish is believed to have originated in the Midwest during the early 20th century. Chili Mac was especially popular in school cafeterias, diners, and military kitchens thanks to its low cost, easy preparation, and satisfying flavor. It typically featured elbow macaroni, ground beef, tomato sauce, and beans—a perfect blend of pasta and chili.

As vegetarianism became more mainstream, especially from the 1960s onward, cooks began exploring ways to recreate classic recipes without meat. This marked the beginning of the meatless Chili Mac. Instead of beef, plant-based proteins like beans, lentils, and textured vegetable protein (TVP) took center stage. The result? A flavorful, filling dish that retained all the comfort of the original, minus the meat.

The Evolution of Mac & Cheese

Macaroni and cheese has its own rich history, tracing back to Europe and brought to the United States by none other than Thomas Jefferson, who is said to have served a version of it at a state dinner in 1802. Over time, it evolved into a staple of American comfort food, especially after the introduction of boxed versions in the 1930s.

As culinary creativity expanded, chefs and home cooks alike began experimenting with ways to add more depth and excitement to basic mac & cheese. One such variation was the fusion of spicy chili and creamy mac—two powerhouses of comfort food rolled into one.

The Vegetarian Twist

Vegetarian Chili Mac & Cheese became more than just a meatless version—it developed its own identity. With the use of hearty vegetables, beans, whole grains, and artisan cheeses, this dish took on a gourmet flair. Spices like cumin, chili powder, smoked paprika, and garlic gave it a bold, Southwestern flavor profile, while plant-based innovations allowed for even fully vegan versions.

In recent years, the growing popularity of vegetarian and vegan diets has propelled this dish to new heights. Food bloggers, recipe developers, and chefs have reimagined Vegetarian Chili Mac & Cheese using everything from butternut squash cheese sauces to meatless ground crumbles. It’s now a staple in plant-based kitchens, celebrated for its bold flavor, versatility, and nostalgic appeal.

A Modern Classic

Today, Vegetarian Chili Mac & Cheese is enjoyed by families, students, and foodies alike. It’s easy to prepare, budget-friendly, and endlessly customizable. Whether you’re making it for a weeknight dinner or meal-prepping for the week, this dish continues to prove that plant-based comfort food can be just as satisfying—if not more so—than its traditional counterparts.

Vegetarian Chili Mac & Cheese

Servings 6
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Ingredients
  

  • 1 Tbsp olive oil
  • 1 yellow onion diced
  • 2 cloves garlic minced
  • 2 Tbsp flour
  • 2 Tbsp chili powder
  • 1, 15 oz can diced tomatoes
  • 1, 15 oz can tomato sauce
  • 1, 15 oz can black beans
  • 1, 15 oz can pinto beans
  • 1, 15 oz can red kidney beans
  • 1 cup frozen corn kernels
  • 2 cups vegetable stock
  • 2 cups uncooked macaroni noodles
  • 1 cup shredded sharp cheddar cheese

Instructions
 

  • Sauté the onion and garlic with olive oil in the bottom of a large pot (5 qt) over medium heat for 2-3 minutes, or until the onions are soft and transparent.
  • Add the flour and chili powder to the sautéed onions and garlic. Continue to stir and sauté for about two minutes, or just until the flour and chili powder begin to coat the bottom of the pot.
  • Drain and rinse the kidney beans, black beans, and pinto beans. Add the diced tomatoes, tomato sauce, all three beans, corn, and vegetable broth to the pot. Stir to combine and to dissolve any flour and chili powder off the bottom of the pot.
  • Add the uncooked macaroni noodles and stir to combine. Place a lid on the pot, turn the heat up to medium high, and let the pot come up to a boil. Stir every other minute or so to loosen the noodles from the bottom of the pot as it heats up.
  • When the pot reaches a boil, turn the heat down to low, or just above low, so it continues to gently simmer. Let the pot gently simmer for 12-15 minutes, or until the pasta is tender and the liquid is thick and saucy. Stir frequently as it simmers to make sure the pasta does not stick to the bottom of the pot.
  • Once the pasta is tender, add the shredded cheddar and stir it in until melted. Serve hot.

Notes

Recipe inspired by Budget Byte$ 
Course: Dinner
Region: North America

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