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Chili mac in a skillet with a wooden spoon.
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4.75 from 4 votes

Vegetarian Chili Mac and Cheese

Chili and macaroni and cheese combine in this comforting vegetarian meal. Flavorful vegetable chili, elbow macaroni, and a creamy cheese sauce makes this a hearty and nourishing meal even meat eaters will enjoy.
Course main, vegetarian
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 10
Calories 444kcal



  • 2 tablespoons extra virgin olive oil
  • 1 yellow onion diced
  • 1 green bell pepper diced
  • 1 red bell pepper diced
  • 1 large carrot diced
  • 2 cloves garlic minced
  • 4 -6 tablespoons chili seasoning mix see note
  • 1 teaspoon salt
  • 12 oz package Morningstar Farms Grillers Crumbles
  • 4 oz can diced green chiles
  • 1 cup frozen or canned corn I used fire roasted
  • 28 oz can crushed tomatoes I used fire roasted
  • 14.5 oz can diced tomatoes I used fire roasted
  • Two 15 oz cans of beans drained (I used black beans and kidney beans)
  • 2 cups water
  • 3 cups elbow macaroni

Cheese sauce:

  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 1/2 cups milk
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 3 cups grated cheddar cheese divided
  • Chopped parsley to garnish if desired



  • In a large saucepan over medium heat, saute onion, bell peppers, carrot, and garlic in 2 tablespoons olive oil for about 10 minutes. Add chili seasoning mix, salt, Morningstar Farms Grillers Crumbles, green chiles, and corn. Stir to combine. Add crushed tomatoes, diced tomatoes, beans, and water. Stir to combine. Raise heat and bring to a boil. Once boiling, add macaroni. Continue to boil, stirring occasionally, until the macaroni is cooked through (about 10 minutes). If the pasta absorbs too much liquid, you can add more water (1/2 cup at a time). Meanwhile, prepare the cheese sauce.

Cheese sauce:

  • Melt butter in a medium saucepan set over medium heat. Whisk in the flour until combined. Pour in the milk, while whisking, then add the salt and pepper. Continue to cook, whisking frequently, until the milk simmers and thickens slightly (do not boil). Stir in 2 cups of grated cheese. Remove from heat.
  • Once the pasta is tender, pour the cheese sauce into the chili mac, and stir to combine. Season to taste with additional salt. Use the remaining cup of grated cheddar to sprinkle over each serving.


Make sure you use a chili seasoning mix which is a blend of spices instead of just plain chili powder. Adjust the amount (from 4-6 tablespoons) based on your personal preference.


Calories: 444kcal | Carbohydrates: 46g | Protein: 22g | Fat: 19g | Saturated Fat: 9g | Cholesterol: 41mg | Sodium: 934mg | Potassium: 595mg | Fiber: 6g | Sugar: 7g | Vitamin A: 2080IU | Vitamin C: 41.2mg | Calcium: 350mg | Iron: 4.3mg