Vegan Chili Mac & Cheese

by | April 27, 2020

This is the ultimate in plant-based comfort food. Seriously. Can it get any better than chili and mac and cheese?

This recipe  — from Kathy’s Vegan Kitchen  — also happens to be rich in healthy ingredients like carrots, lentils and potatoes. As indulgent as it may seem, it packs a mean nutritional punch.

Try it for you and your loved ones today.

vegan potatoes

Vegan Chili Mac & Cheese



  • 2 bags Beyond Meat Crumbles or 2 cups cooked lentils
  • 2 cans Meur Glen Organic Tomato Sauce
  • 1 can roasted tomatoes
  • 1 large white onion, diced
  • 1 red pepper, diced
  • 2 can black beans, drained and rinsed
  • 2 cloves garlic, minced
  • 1 jalapeno, seeded and diced (leave out to avoid spice)
  • 1 package vegan chili seasoning

Nacho Cheese Sauce


  1. Saute garlic and onions in a large skillet
  2. Add Beyond meat crumbles, or Bocca Crumbles (fat-free version),  or 2 cups lentils and brown (about 15 minutes) (the choice is yours)
  3. Add all other ingredients, simmer
  4. Chili is best when it sits for a while, so making it ahead is perfect. Put it in an airtight container and let in marry in the refrigerator.
  5. Heat chili and cheese sauce.
  6. Serve and enjoy!


One Response to “Vegan Chili Mac & Cheese”

  1. Genie
    April 28th, 2020 @ 8:55 pm

    What size cans of tomato sauce and tomatoes does this call for? Luv to try it out.

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