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Chili Mac

  By Kris Giovanini  ,

October 26, 2015

When my son was in elementary school, I frequently made this dish for school events and it was always well received by kids and adults alike.

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8 oz. pasta (macaroni, spirals or wagon wheels)

1 onion, diced

2 cloves garlic, finely diced

1 bell pepper, diced (any color)

¾ cup TVP

15 oz. can crushed tomatoes (puree before adding if desired)

15 oz. can kidney beans, drained & rinsed

15 oz. corn, with liquid

2 tsp. to 1 T chili powder (depending on desired heat)

½ tsp. cumin


Cook the macaroni as directed on the package, then drain, rinse and set it aside.

Heat about ½ cup of water in a large pot and add the chopped onion. Cook the onion about 3 minutes or until it is soft.

Add the garlic, bell pepper, dry TVP, tomatoes, beans, corn, spices and about 1 cup of water. Stir well, then simmer over medium heat for about 30 minutes, stirring occasionally.

Add the cooked pasta and stir to combine.

Add additional chili powder and cumin as desired and salt and pepper to taste.

The original recipe calls for the kidney beans to be added with the liquid. I prefer to drain and rinse the kidney beans before adding them to the pot, but either way this Mac makes a great meal!

This family-friendly recipe is from the Physician’s Committee For Responsible Medicine (PCRM)



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