Vegan Chili Mac (Cincinnati Chili Mac)

The hearty dish known as “chili mac” is just what it sounds like — a cross between chili and macaroni and cheese. Also known as Cincinnati chili mac, it’s easy to make a vegan chili mac by using plant-based ground and vegan cheese.

Chili mac is one of those odd amalgams that just somehow works. This dish was once more commonly known as Cincinnati chili mac, though the Ohio city of its origin is now usually dropped from the title. Originally, the recipe consisted of a basic chili embellished with sweet spices, and served over spaghetti.

Contemporary versions of chili mac use short pasta shapes so that everything can be stirred up together, and that’s what’s presented here. The result is a kind of mash-up of chili with mac and cheese that’s uniquely American.

Plant- based ground options

With so many ground meat alternatives on the market, there’s absolutely no reason to use the animal product. Switching to plant based is one of the single best ways to reduce your environmental footprint. And it’s kinder to animals and your heart. You have lots of choices! Here are some:

• Beyond Meat Beyond Beef Crumbles
• Gardein Ultimate Beefless Ground
• Lightlife Smart Ground
• Trader Joe’s Beef-less Ground
• Amy’s California Burger (4-pack), crumbled
• Or, a DIY whole foods option: Walnut & Mushroom Beefy Vegan Crumbles

Photos by Hannah Kaminsky, BittersweetBlog.com.

Explore more …

• Vegan “Beefy” Pasta Skillet
• 25+ Awesome Vegan Recipes Using Plant-Based Ground

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Yield: 6

Vegan Chili Mac (Cincinnati Chili Mac)

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The hearty dish known as “chili mac” is just what it sounds like — a cross between chili and macaroni and cheese. It's easy to make it vegan.

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Ingredients

• 1 tablespoon olive oil
• 1 large onion, finely chopped
• 1 medium bell pepper, any color, diced
• 8 to 10 ounces plant-based ground (see options in Notes)
• 28-ounce can crushed tomatoes
• 15-ounce can kidney or pinto beans, drained and rinsed
• 1 jalapeño or other hot chili, minced, optional
• 1 tablespoon good-quality chili powder, or to taste
• 1 teaspoon ground cumin 
1 teaspoon dried oregano or Italian seasoning
• 1/2 teaspoon ground cinnamon
• 8 to 10 ounces elbow pasta or twists
• 1 to 1 1/2 cups vegan cheddar or pepper jack vegan cheese shreds

Garnishes (optional)

• Sliced jalapeños
• Chopped cilantro or parsley leaves

Instructions

1. Heat the oil in a soup pot or stir-fry pan. Add the onion and sauté over medium heat until translucent. Add the bell peppers and sauté briefly, until softened. 
2. Add the plant-base ground and continue to sauté until everything is golden and beginning to brown lightly.
3. Stir in the tomatoes, beans, optional jalapeño, and seasonings and bring to a simmer. Lower the heat, cover, and simmer gently for 15 minutes.
4. Meanwhile, cook the pasta according to package directions until al dente, then drain. Add the cooked pasta to the pan along with the cheese and stir together. Cook until the cheese is well melted.
5. Serve straight from the pan, passing around the optional garnishes, or transfer to a large serving container and top with the optional seasonings. Either way, serve at once.

Notes

Here are a few options for plant-based ground:

• Beyond Meat Beyond Beef Crumbles
• Gardein Ultimate Beefless Ground
• Lightlife Smart Ground
• Trader Joe’s Beef-less Ground
• Amy's California Burger (4-pack), crumbled
• Or, a DIY whole foods option: Walnut & Mushroom Beefy Vegan Crumbles

See more hearty vegan main dishes, pastas & ways to veganize classics.