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Jump to Recipe PrintThis vegan chili mac recipe is hearty comfort food loaded with plant protein and fresh vegetables! Great as a meal prep or game day dinner.
Serve with a slice of thick crusty no-knead bread or cornbread, and top with your favorite toppings: cilantro, crackers, sour cream or coconut cream, and melty cheese. This is one hearty high fiber dinner the whole family will love.
The fall and winter months always give me an excuse to add pumpkin to any meal! And this pumpkin chili mac recipe is a delicious and hearty bowl that everyone at the table will love. I love eating pumpkin, it really is one of my favorite foods. Canned pumpkin works great in this chili mac (just make sure you get plain pumpkin puree and not pumpkin pie mix!) or you can make your own puree with fresh pumpkins.
This Chili Mac and Cheese Recipe Is:
- Rich
- Hearty
- Cozy
- Loaded with Flavor
- Perfect for Fall or Winter
- Earthy
- High Protein
- Vegan, Gluten Free, Dairy Free
Make Chili Mac Vegan or Vegetarian
This vegan chili mac recipe is a simple way to get extra veggies in your diet. I’m all about making recipes plant-based when I can. Vegan cooking does NOT have to be bland, boring, or flavorless… It’s quite the opposite when done right. By building meals around vegan pantry staples and swapping in a few plant-based ingredients you can make better meals for you and your family.
Browse all our vegan recipes to find your next favorite. These easy and tasty recipes are fantastic meatless and dairy free meals for your table.
What In This Lentil & Pumpkin Chili Recipe?
See the recipe card below for full ingredient amounts and recipe instructions!
- Carrots, Onion, Bell Peppers
- Macaroni Noodles
- Kidney Beans: again, a low salt variety is preferred if using canned beans, or make them from scratch and not use salt.
- Diced Tomatoes
- Vegetable Stock or Bullion: I like using a low sodium vegetable base, it has a great flavor without the extra salt!
- Spices: chili powder, paprika, oregano, cumin, salt, and crushed red pepper flakes for heat
- Corn
- Extra virgin olive oil
- Sea salt and black pepper
- Toppings: fresh chopped cilantro, red onion, coconut cream, sourdough croutons, or melty cheese
Meal Prep This Pumpkin Chili Mac!
You can easily meal prep this vegan pumpkin chili mac by following the below recipe and dividing it into a few equal portions to enjoy throughout the week. I love having delicious homemade chili ready in my fridge during the busy weekdays.
By meal prepping this recipe, you can cook once and have perfectly portioned meals ready to go. I rely heavily on meal prepping so browse all our meal prep recipes to find your next favorite.
How Do I Make This Vegan Chili Mac and Cheese Recipe?
- Cook pasta according to package instructions. Drain and set aside.
- In a large pot, heat the olive oil over low heat. Add the onions and sauté on low for 4 to 5 minutes. Add the carrots, bell pepper, chili powder, paprika, oregano, cumin, and salt to the pot. Stir with a wooden spoon for a minute until the spices have coated the vegetables.
- To the pot, add the lentils, vegetable stock, and diced tomatoes with the juice and bring to a boil. Reduce to a simmer and cook on low heat for 30 minutes or until carrots have cooked through.
- Add the pumpkin puree kidney beans, and corn, and stir well to combine. Add hot sauce if you like a spicier chili. Cook for another 10 minutes on low heat until chili is hot and simmering.
- To serve, add a scoop of the pasta in each bowl, top with a scoop of chili, and add any toppings you like!
More Fall Dinner Recipes You’ll Love
Sheet Pan Chickpea & Root Vegetable Dinner
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Vegan Chili Mac
Ingredients
- 8 ounces macaroni use gluten free if you avoid wheat
- 2 tablespoons olive oil
- 1 sweet onion
- 2 carrots diced
- 2 bell pepper
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1/2 teaspoon oregano
- 1/2 teaspoon cumin
- 1/2 teaspoon Sea Salt
- 2 cups Vegetable Stock
- 1 14 ounce Diced Tomatoes
- 2 13.5 ounce cans kidney beans drained and rinsed
- 1 cup sweet corn
- 1/4 teaspoon Crushed Red Pepper Flakes skip if you like less spicy chili
- Toppings: fresh chopped cilantro red onion coconut cream, sourdough croutons, or melty cheese.
Instructions
- Cook pasta according to package instructions. Drain and set aside.
- In a large pot, heat the olive oil over low heat. Add the onions and saute on low for 4 to 5 minutes. Add the carrots, bell pepper, chili powder, paprika, oregano, cumin, and salt to the pot. Stir with a wooden spoon for a minute until the spices have coated the vegetables.
- To the pot, add the vegetable stock, and diced tomatoes with the juice and bring to a boil. Reduce to a simmer and cook on low heat for 30 minutes or until carrots have cooked through.
- Add the kidney beans, and corn, and stir well to combine. Add hot sauce if you like a spicier chili. Cook for another 10 minutes on low heat until chili is hot and simmering.
- To serve, add a scoop of the pasta in each bowl, top with a scoop of chili, and add any toppings you like!
Nutrition
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A great use for pumpkin