Cheesy veggie chili-mac bowls

Brandi Bidot

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Vegetarian chili and macaroni noodles are mixed and topped with sharp cheddar, tangy sour cream and fresh garnishes making this a simple and satisfying family meal.

Cheesy veggie chili-mac bowls

We love chili and pasta so I figured why not combine them into one delicious meal. Since we are vegetarians, I used a canned vegetarian chili to save time but you can certainly use any type of chili no matter if it’s canned or homemade. We liked to top off this dish with creamy sour cream, some shredded sharp cheddar cheese and fresh cilantro and green onions.

Cheesy veggie chili-mac bowls recipe

Yields 4 servings


  • 1 can vegetarian chili
  • 1/2 cup black beans or spicy chili beans
  • 2 cups cooked macaroni pasta
  • 1/2 cup sour cream
  • 1 cup shredded cheddar cheese
  • Fresh cilantro for garnish (optional)


  1. In a pot over medium heat, add the vegetarian chili and the black beans cooking until hot.
  2. Stir in the cooked macaroni pasta mixing well and bring the mixture to a light simmer.
  3. Remove from the heat and divide the chili-mac between serving bowls.
  4. Garnish with sour cream, shredded cheese and cilantro if desired.
  5. Best served immediately.

More chili recipes

Vegan wheatberry and black bean chili
Wendy’s copycat chili
Chicken popper chili

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Brandi Bidot
Brandi is natural born food lover of anything from gourmet cheeses and wine down to plain baked breads. When not in the kitchen cooking, she loves to be outdoors, especially near the ocean. She puts her focus mainly on healthy organic eating and tries to eat as natural and as unprocessed as possible. Frequenting farmers markets for the freshest produce possible, Brandi prefers to cook all of her family’s meals at home. She has a background in nutrition and photography and is the creator of the food blog