Vegan Easy Chili Mac

Total time40 min

Prep time10 min

Cook time30 min

This one-pot chili mac gets its deep, smoky flavor from a hearty blend of chili powder, cumin, and smoked paprika, simmered together with kidney beans, diced tomatoes, and tomato sauce until thick and rich. Diced onion and bell pepper add sweetness and body, while garlic keeps things savory and fragrant. Elbow macaroni cooks right in the sauce, soaking up all that seasoned broth until every piece is tender and coated in a thick, chili-red sauce. Finish it with a scatter of fresh cilantro or parsley for a bright, herby lift before digging in. It's a cozy, stick-to-your-ribs dinner that comes together in one pot and works perfectly for a plant-based table.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

1 lb ground beef (80/20)
Gardein Ultimate Plant Based Frozen Ground Be'f - 13.7 Oz MorningStar Farms Crumbles Plant Based Protein Vegan Meat Grillers - 12 Oz Lightlife Smart Ground Original Plant-Based Crumbles Gardein Ultimate Plant-Based Crumbles Ground Be'f RollinGreens Plant-Based Me'Eat Ground Taco
See all
Chef's tip
Pick the form that matches the recipe - a raw, moldable ground for patties, meatballs, or meatloaf; crumbles only for loose browned meat. Cook it in the recipe like the meat, checking doneness against the package guidance.
1 medium yellow onion, diced
1 medium green bell pepper, diced
3 cloves garlic, minced
2 tbsp chili powder
1 tsp ground cumin
1 tsp smoked paprika
½ tsp salt
¼ tsp black pepper
1 can (15 oz) kidney beans, drained and rinsed
1 can (14.5 oz) diced tomatoes
1 can (8 oz) tomato sauce
2 cups beef broth
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will taste lighter and less meaty; a mushroom-rich vegetable broth gives the closest beefy flavor.
1 ½ cups elbow macaroni, dry

For serving

1 cup shredded cheddar cheese
Omit this
This ingredient likely doesn’t work for the diet.
2 tbsp fresh cilantro or flat-leaf parsley, chopped (optional)

Instructions

1
Heat a large pot or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until browned and no pink remains, about 6–8 minutes. Drain off all but about 1 tablespoon of fat.
2
Add the onion and bell pepper to the pot and cook, stirring occasionally, until softened and the onion is translucent, about 4–5 minutes.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!