Main DishVegan/Plant based Recipes
Skillet Chili Macaroni

Satisfy your hunger with this flavorful vegan Skillet Chilli Macaroni. This easy recipe comes together quickly, making it the perfect weeknight dinner! The creamy macaroni is tossed in a savory tomato sauce, then topped with vegan cheese for a delicious meal that’s sure to please everyone at the table. Try adding some diced bell peppers or jalapeños to give it an extra kick!
Skillet Chili Macaroni
Servings 6 Servings
Calories 231kcal
Ingredients
- 1 cup water
- ¾ cup brown rice macaroni elbow, can also use legume pasta
- ½ cup soy curls or beef style vegan crumbles
- 3 Tbs. onions dried, minced
- 1 Tbs. Mexican Seasoning Mix
- 1 tsp. parsley dried, flakes
- 1 tsp. cilantro dried
- ¼ tsp. salt
- ¼ tsp. garlic powder
- 14.5 oz tomatoes diced, 1 can
- 15.5 oz red kidney beans rinsed and drained, 1 can
- 8 oz tomato sauce 1 can
- ¼ cup vegan cheese shreds or cashew cheese sauce
Instructions
- Combine all ingredients except cheese in a large skillet or medium saucepan.
- Bring to a boil over medium high heat.
- Reduce the heat, cover and simmer, stirring occasionally, for 10-15 minutes or
- until macaroni is tender.
- Add water as needed.
- Taste and adjust seasonings.
- Remove from heat and garnish with chieese. Serve hot.
- Store leftovers in an airtight container in the refrigerator for up to 1 week.
Nutrition
Serving: 0.75cups | Calories: 231kcal | Carbohydrates: 40g | Protein: 15g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 345mg | Potassium: 588mg | Fiber: 11g | Sugar: 6g | Vitamin A: 859IU | Vitamin C: 15mg | Calcium: 61mg | Iron: 6mg