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Hello! I’m Anjali. I’m a board certified health coach, author, wife, mom and
food lover from the SF Bay area (now living in Seattle, WA!); with a passion for
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Home › Recipes › Entrees › Vegetarian Chili Mac and Cheese (Instant Pot
Friendly!)


VEGETARIAN CHILI MAC AND CHEESE (INSTANT POT FRIENDLY!)

By Anjali Shah on October 9, 2019 · Last Updated on June 28, 2020
This post may contain affiliate links. Please read my disclosure.
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Instant Pot Vegetarian Chili Mac is the perfect recipe when you need dinner in a
hurry. Healthy and full of flavor, this hearty meal can easily be made vegan or
gluten-free! Recipe also includes instructions to cook on the stove top.



Mac & cheese is a kid (and everyone) favorite; and vegetarian chili has always
been a big hit in our household! So, when I found out that I could combine both
recipes to create a hearty, healthy version of vegetarian chili mac – I really
couldn’t resist.

Adding beans and vegetables to whole grain pasta makes this a kid-friendly
vegetarian chili mac and cheese that adults can enjoy too. You won’t feel guilty
indulging, and plus it’s instant pot friendly!



The recipe below is for an Instant Pot, but you can make it without an Instant
Pot as well (I’ve included notes on how to do that below too!)



KITCHEN EQUIPMENT AND TOOLS YOU’LL NEED TO MAKE THIS CHILI MAC

 * Instant Pot (optional)
 * A Large Stockpot if you choose not to use the instant pot
 * A Wooden Spatula
 * A Large Cutting Board

HOW TO MAKE HEALTHY INSTANT POT VEGETARIAN CHILI MAC – STEP BY STEP

Step 1: Set Instant Pot to saute function (normal level) and add olive oil
through garlic above. Saute for 5 minutes.





Step 2: Add diced tomatoes through vegetable broth and stir to combine.



Step 3: Secure lid onto Instant Pot and set to pressure cook/manual on high for
5 minutes.




Step 4: Use the quick release valve to release steam. Once pressure is released,
open lid and stir in cheeses until melted and combined.




Step 5: Serve warm, right out of the Instant Pot!



WHAT MAKES THIS INSTANT POT VEGETARIAN CHILI MAC & CHEESE HEALTHY?

Each serving of this chili mac has only 277 calories, 3.9g of saturated fat, 10g
fiber and a hearty 17g of protein! Not only that, this chili mac is packed with
nutrients thanks to these healthy swaps:


 * Whole Grains: Instead of white pasta which is made with refined grains and
   will spike your blood sugar, this chili mac is made with either whole wheat
   pasta or chickpea macaroni for a gluten-free, higher protein option. This
   healthy pasta swap will keep you fuller longer and much more satisfied!
 * Plant Protein: This chili is brimming with beans too, which are a nutrient
   dense food – rich in complex carbs, plant protein and fiber. They contain a
   type of antioxidant called polyphenols, and are heart healthy too!
 * Tons of Veggies: I always like to “eat the rainbow” when it comes to my
   recipes and this dish is no exception. Hidden in the chili mac you will find
   peppers, spinach, corn and tomatoes — which are packed with vitamins,
   minerals and antioxidants!

WHAT IS VEGETARIAN CHILI MAC?

It’s really simple – it’s macaroni and cheese, WITH chili. Pretty much the best
of all worlds.

Chili and pasta might seem way too indulgent, but thanks to the healthier swap
of whole wheat or lentil pasta for regular, the addition of tons of veggies
hidden in the chili, beans instead of meat (since this is veggie friendly) and a
healthy (but not overdone) amount of cheese – this is a meal you can feel great
about eating but still sounds super decadent.



IS CHILI MAC AND CHEESE KID FRIENDLY?

Absolutely! And it’s perfect for picky eaters because you can sneak in a ton of
veggies without them noticing thanks to the sauce, pasta and cheese. Both of my
kids ate this up and asked for it for the next 4 days for dinner! If your kids
are sensitive to spices, you can always dial down the chili powder and any other
hot spices so it has a more subtle flavor for your little ones.



CAN YOU FREEZE THIS VEGETARIAN CHILI MAC?

Yes indeed! You can even prep this vegetarian chili ahead of time and freeze it
– before cooking! When you’re ready, you’ll thaw and cook your chili and
it will taste just as delicious as if you hadn’t frozen the ingredients.

Stored in an airtight container in the fridge, this chili will last up to 5
days. It does separate a bit when being stored in the fridge after a while, just
stir it up again and reheat over the stove (medium heat) or in the microwave.

DOES CHILI TASTE BETTER THE NEXT DAY?

Absolutely. The flavors become even richer, so make a big batch! The reason for
this is as protein sits, it can continue to break down and release amino acids
which makes food taste more savory (called “umami”). Long story short, yes it
tastes even better the next day!

WHAT TO SERVE WITH THIS INSTANT POT VEGETARIAN CHILI MAC & CHEESE

If you are looking for a side to serve with this lovely, hearty meal, here are
some ideas:

 * Salad: You can serve a light garden salad with this recipe. Or a caesar style
   salad is always a hit too!
 * Bread: If you would like some bread for dipping, try a crusty loaf or some
   whole wheat garlic bread.
 * Chips and salsa: You can never go wrong with corn tortilla chips and salsa!



TOP TIPS TO MAKE HEALTHY INSTANT POT VEGETARIAN CHILI MAC

 * Make this recipe gluten free by using a chickpea macaroni. If you’re not tied
   to the shape of the pasta, you could also try some of my favorite chickpea
   and lentil pastas (like this chickpea rotini or lentil/chickpea penne!)
 * Make this recipe vegan by omitting the cheese or using a vegan-friendly
   substitute.
 * You can use any veggies you like in this recipe. I used spinach, peppers,
   corn and tomatoes, but kale, sweet potatoes, carrots, mushrooms or even
   zucchini would be delicious.
 * It freezes well, and can last in the fridge for 4 days in an air-tight
   container (and in the freezer for 3-4 months!)
 * If you don’t have an instant pot, this can also be made on the stove top.
 * Use a low sodium vegetable broth.
 * Make a day ahead, refrigerate and let the flavors combine even further,
   creating more depth and richness.
 * If you want the chili mac to be less spicy, for you or the kids, start with
   half of the amounts listed and add more to taste.
 * You can always add meat to this if you wanted to – but I’d encourage you to
   try the veggie-friendly version first!



BE SURE TO CHECK OUT THESE OTHER HEALTHY INSTANT POT RECIPES!

 * Instant Pot Lentil Cauliflower Curry
 * Instant Pot Yellow Daal
 * Instant Pot Veggie Lasagna by The Foodie Eats
 * Instant Pot Chickpea Curry by Detoxinista



If you have tried this Instant Pot healthy vegetarian chili mac recipe, or any
other recipe on my blog, then please rate it and let me know how it turned out
in the comments below! You can also FOLLOW ME
on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more delicious, healthy,
family friendly food!




Print Recipe
5 from 3 votes


HEALTHY VEGETARIAN CHILI MAC (INSTANT POT FRIENDLY!)


Instant Pot Vegetarian Chili Mac is the perfect recipe when you need dinner in a
hurry. Healthy and full of flavor, this hearty meal can easily be made vegan or
gluten-free! Recipe also includes stove top instructions.

Prep Time20 mins
Cook Time20 mins
Total Time40 mins

Course: Main Course
Cuisine: American
Servings: 10 servings
Calories: 277kcal
Author: Anjali Shah


INGREDIENTS

 * ▢ 1/2 tbsp extra virgin olive oil
   
 * ▢ 1 red onion diced
 * ▢ 3 yellow bell peppers diced
 * ▢ 1 box of baby spinach approx. 6oz, shredded
 * ▢ 1 cup frozen corn
 * ▢ 2-3 tbsp chili powder
 * ▢ 2 tsp ground cumin
 * ▢ 1 tsp ancho chili powder
 * ▢ 1.5 tsp salt more to taste
 * ▢ 5 cloves garlic minced
 * ▢ 1 15 oz can fire roasted diced tomatoes I like petite diced tomatoes if you
   can find it!
 * ▢ 1 15 oz can tomato sauce
 * ▢ 1 15 oz can black beans drained and rinsed
 * ▢ 1 15 oz can kidney beans drained and rinsed
 * ▢ 8 ounces whole-wheat elbow pasta or lentil / chickpea pasta
 * ▢ 2 cups vegetable broth
   
 * ▢ 2 cups Mexican shredded cheese blend
 * ▢ Optional: 1/8 tsp chipotle chili powder more to taste if you want it super
   spicy!


INSTRUCTIONS

 * Set Instant Pot to saute function (normal level) and add olive oil through
   garlic above. Saute for 5 minutes.
 * Add diced tomatoes through vegetable broth and stir to combine.
 * Secure lid onto Instant Pot and set to pressure cook/manual on high for 5
   minutes.
 * Use the quick release valve to release steam.
 * Once pressure is released, open lid and stir in cheeses until melted and
   combined. Serve warm.

TO MAKE THIS WITHOUT AN INSTANT POT

 * Cook pasta according to the package directions and set aside.
 * In a large pot, add olive oil, onions, garlic and all spices, and saute until
   the onions have caramelized a bit (about 5-10 min on medium heat). Then add
   the peppers, spinach, corn, salt, diced tomatoes, black beans, kidney beans
   and saute another 5-10 min on medium heat.
 * Add half of the can of tomato sauce and stir to combine. Add the pasta into
   the pot and the cheese and stir to combine.
 * Depending on how "saucy" the mixture looks, add in the rest of the tomato
   sauce. If you need it to be even more "saucy" add 1/2 cup vegetable broth at
   a time until the consistency is what you desire. Serve and enjoy!


NOTES


Top tips to make Healthy Instant Pot Vegetarian Chili Mac


   
 * Make this recipe gluten free by using a chickpea macaroni. If you’re not tied
   to the shape of the pasta, you could also try some of my favorite chickpea
   and lentil pastas (like this chickpea rotini or lentil/chickpea penne!)
 * Make this recipe vegan by omitting the cheese or using a vegan-friendly
   substitute.
 * You can use any veggies you like in this recipe. I used spinach, peppers,
   corn and tomatoes, but kale, sweet potatoes, carrots, mushrooms or even
   zucchini would be delicious.
 * It freezes well, and can last in the fridge for 4 days in an air-tight
   container (and in the freezer for 3-4 months!)
 * If you don’t have an instant pot, this can also be made on the stove top.
 * Use a low sodium vegetable broth.
 * Make a day ahead, refrigerate and let the flavors combine even further,
   creating more depth and richness.
 * If you want the chili mac to be less spicy, for you or the kids, start with
   half of the amounts listed and add more to taste.
 * You can always add meat to this if you wanted to – but I’d encourage you to
   try the veggie-friendly version first!


Modified from KaraLyndon


NUTRITION

Calories: 277kcal | Carbohydrates: 24.7g | Protein: 17g | Fat: 7.1g | Saturated
Fat: 3.9g | Sodium: 773mg | Fiber: 10g | Sugar: 4.3g




POSTED IN…

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