Ah…Chili Mike! This delicious, affordable, family-friendly, healthy, plant-based comfort food skillet meal can be on the table in 30 minutes. Sign me up! Straight out of the skillet for easy cleanup too. This classic chili mac and cheese recipe is based on tempeh, spices, tomatoes, corn, onions, and black beans for a lighter, healthier, plant-based version. Low in fat, sodium and sugar, this is an easy and delicious meal the whole family will love.
Budget-based pantry staples—pasta, spices, extra virgin olive oil, canned tomatoes, canned (or frozen) corn, and black beans—that you can always have on hand, along with a few fresh ingredients like onions , garlic, tempeh, and veggies—based on cheese, this Vegan Chili Macaroni Skillet Recipe is your new go-to recipe for busy nights during the week. It’s also great for meal prep – portion a whole batch and pop it in the microwave for a work lunch. Perfect for a college dorm room (cook it on the electric stove!), or try making Instant Pot Chili Macaroni by cooking it in a wok instead of the stove.
You can also swap ingredients that match what you have in 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 macaroni toppings—try the list of suggestions below, including cilantro, scallions, black olives, vegan sour cream, avocado, radishes, lime or lemon wedges, and jalapenos. Do it your way, or whatever you have at hand!
Nutrition Notes
This Vegan Chili Macaroni Skillet Recipe is a meal-in-one that provides your day with a good dose of plant-based protein, fiber, vitamins, minerals, and phytochemicals like anthocyanins, lutein, and lycopene source. You can easily make this recipe into gluten-free chili pasta using gluten-free pasta. And using whole wheat pasta makes this recipe a good source of whole grains.
describe
This delicious, affordable, family-friendly, healthy, plant-based comfort food Vegan Chili Macaroni Skillet Meal can be on the table in 30 minutes.
Chili Mac Skillet:
Ingredients (as needed)
- in a extra large frying pan or saucepan (12-inch; 4-quart capacity), heat olive oil.
- Add onion and garlic and sauté for 4 minutes.
- Add the crushed tempeh (see note) and sauté for 3 minutes.
- Add smoked paprika, cumin, paprika, and oregano and sauté for 1 minute.
- Add canned tomatoes, tomato paste, and maple syrup (optional) and cook for 2 minutes.
- Add elbow macaroni and stock and cook for 3 minutes.
- Add corn and black beans and mix well. Cook until macaroni is tender and liquid is absorbed, about 10 minutes.
- Remove from heat and sprinkle with plant-based cheese and toppings, if desired.
- Serve immediately. Makes 8 servings (about 2 cups each).
- Leftovers can be stored in an airtight container for up to five days.
notes
Open the package and break the tempeh into small pieces with your hands, about 1/4 inch in size.
You can easily make this recipe gluten-free by using gluten-free pasta.
Use an extra large skillet for this recipe, such as this 12-inch Lodge cast iron option shown in this recipe.
- Preparation time: 10 minutes
- Cooking time: 23 minutes
- category: main course
- gourmet food: American
For other plant-based skillet meals, check out some of my favorites:
Easy Vegan Bibimbap Skillet
Thai Tempeh Noodle Skillet
Easy Scalloped Potato and White Bean Skillet
Rustic Vegan Corn Potato Sausage Skillet
Moroccan Chickpea Freekeh Eggplant Skillet
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