Go Back
+ servings
A classic vegan chili mac made with all plant-based ingredients and NO nutritional yeast!

Vegan Chili Mac Casserole

A classic chili mac made with all plant-based ingredients.
5 from 5 votes
Print Pin
Course: Dinner, Main Course
Cuisine: Tex-Mex
Keyword: casserole, dairy free, vegan, vegetarian
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Calories: 677kcal
Author: Holly Gray


  • 8 ounces elbow pasta
  • 1/2 pound plant-based ground beef substitute
  • 1/2 cup yellow onion chopped
  • 1/2 large green bell pepper chopped
  • 3 tablespoons taco seasoning
  • 1 - 10.75 ounce can tomato soup
  • 1 - 14.5 ounce can diced tomatoes drained
  • 1 - 4 ounce can green chiles
  • 1/2 cup vegan cheddar cheese shredded
  • 1/2 cup tortilla chips crushed
  • 1/4 cup scallions sliced


  • Preheat oven to 350 degrees F.
  • Prepare pasta according to package directions. Drain and set aside.
  • To a large deep skillet over medium high heat, crumble ground beef substitute and add onion and peppers. Cook, stirring frequently, until heated through and onions and peppers are softened.
  • Add taco seasoning and 1/3 cup water. Stir to coat. Continue cooking until water is reduced.
  • Stir in tomato soup, tomatoes, and green chiles. Stir in pasta.
  • To a prepared 11" x 7" baking dish, add the entire mixture. Top with cheese and crumbled tortilla chips. Bake, uncovered 30 minutes.
  • Sprinkle with green onions and serve warm.


Calories: 677kcal | Carbohydrates: 103g | Protein: 28g | Fat: 20g | Saturated Fat: 6g | Cholesterol: 40mg | Sodium: 1062mg | Potassium: 2046mg | Fiber: 16g | Sugar: 21g | Vitamin A: 4220IU | Vitamin C: 113mg | Calcium: 371mg | Iron: 10mg
Tried this recipe?Mention @thiswifecooks or tag #thiswifecooks!