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!

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Skillet Chili Macaroni

Course Main Course
Cuisine American, Mexican, Tex Mex
Keyword vegan cheese, Vegan Cheese Sauce, vegan chilli, vegan macaroni, vegan mexican chilli
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 Servings
Calories 231kcal
Author Lucia Tiffany MPH


  • 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


  • 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.


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
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