Ah… Chili Mac! Get this delicious, affordable, family-friendly, healthy, plant-based comfort food dish on the table in 30 minutes. Sign me up! Serve straight from the pan for easy cleanup. This classic chili mac and cheese recipe gets a lighter, healthier plant-based version thanks to its base of tempeh, spices, tomatoes, corn, onions, and black beans. Low in fat, sodium and sugar, this is a simple, savory meal the whole family will love.
Based on inexpensive ingredients – spaghetti, spices, EVOO, canned tomatoes, canned (or frozen) corn and black beans – you can always have them on hand, along with some fresh ingredients like onions, garlic, tempeh and plant-cheese based, this Vegan Chili Mac Skillet recipe is your go-to recipe on busy weeknights. It’s also great for meal prep – make a whole batch and divide it into individual meals to pop in the microwave for lunch at work. Perfect for college dorms (cook it on a hot plate!) or try making an Instant Pot chili mac by cooking it in a sauté pan instead of on the stove.
You can also swap out the ingredients to suit your pantry – try canned beans, kidney beans or chickpeas instead of black beans and frozen green beans or peas instead of corn. Plus, you can get creative with chili mac toppings – try the suggested list below, including cilantro, green onions, black olives, vegan sour cream, avocado, radishes, lime or lemon, and jalapenos. Do 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-based protein, fiber, vitamins, minerals, and phytochemicals like anthocyanins, lutein, and lycopene in your day. You can easily make this recipe into a gluten-free chili mac using gluten-free spaghetti. And use whole wheat spaghetti to make this recipe a good source of whole grains.
Description
Get this delicious, affordable, family-friendly, healthy, plant-based, comforting Vegan Chili Mac Skillet meal on the table in 30 minutes.
Mac Chili Pan:
Covers (optional)
- In one very large pan or pot (12 inch, 4 quart capacity), heat the olive oil.
- Add the onion and garlic and sauté for 4 minutes.
- Add crumbled tempeh (see notes) and sauté for 3 minutes.
- Add the smoked paprika, cumin, chili powder and oregano and sauté for 1 minute.
- Add the canned tomatoes, tomato paste and maple syrup (optional) and cook for 2 minutes.
- Add the elbow spaghetti and stock and cook for 3 minutes.
- Add the corn and black beans and mix well. Cook for about 10 minutes, until the spaghetti is tender and the liquid has been absorbed.
- Remove from heat and sprinkle with vegetable cheese and garnishes, as desired.
- Serve immediately. Makes 8 servings (about 2 cups per serving).
- Can store leftovers in an airtight container for up to five days.
Notes
Crumble the tempeh by opening the package and breaking the tempeh with your hands into small pieces, about ¼ inch in size.
You can easily make this recipe gluten-free using gluten-free spaghetti.
Use a very large pan for this recipe, such as a 12-inch pan Cast iron option pictured in this recipe.
- Preparation time: 10 minutes
- Cooking time: 23 minutes
- Category: Entrance
- Kitchen: American
For other plant-based skillet meals, check out some of my favorites:
Easy Vegan Bibimbap Skillet
Thai Noodle Tempeh Stir Fry
Easy Potato White Bean Casserole
Rustic Vegan Sausage Casserole with Corn Potatoes
Moroccan Freekeh Chickpea Eggplant Pan
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