2 cups (244 g)dry whole wheat macaroni
1 Tbsp (15 mL)vegetable oil
1medium onion, diced
2cloves garlic, minced
1⅔ cups (400 g)canned diced tomatoes
2 Tbsp (33 g)tomato paste
1vegetable bouillon cube, crumbled
1 tsp (3 g)chili powder
1 tsp (2 g)paprika powder
1 tsp (6 g)salt
¼ tspground black pepper
1¾ cups (310 g)cooked kidney beans
1½ cups (170 g)soy veggie ground
2carrots, finely chopped
1red bell pepper, diced
3 cups (90 g)fresh spinach, chopped
- Cook the macaroni according to the package directions, but decrease cooking time by 1 - 2 minutes. Once nearly al dente, drain.
- Meanwhile, heat the oil in a large pot on medium-high heat and cook the onions and garlic for 3 - 5 minutes.
- Add the diced tomatoes, and rinse out the can with water (about 400 mL) adding this to the pot as well, along with the tomato paste, bouillon cube, and spices. Bring to a boil.
- Once bubbling, add the kidney beans, veggie ground, carrot, and bell pepper. Cook until the carrots have softed, about 5 minutes.
- Lastly, add the drained noodles and spinach. Cook for another minute, or until the pasta is al dente. Enjoy!
- Keep in an airtight container in the fridge for up to 4 days.
- Store in the freezer for up to 1 month.
Let us know what you think
The Plate Method is a visual tool that helps us ensure our dietary needs are on track. Touch the image below to see how this recipe measures up.
Grains & Starches 27%
• dry whole wheat macaroni
• cooked kidney beans
• soy veggie ground
Fruits & Veggies 44%
• medium onion
• clove garlic
• canned diced tomatoes
• tomato paste
• red bell pepper
• fresh spinach
CalciumNo significant sources of calcium
• vegetable oil
Nutrition per serving
Calories 487 kcal
|Total fat||10.3 g|
|Saturated fat||2.0 g|
|Trans fat||0.0 g|
|Total carbs||80.5 g|
|Dietary fiber||17.2 g|
|Total sugars||10.1 g|
|Added sugars||0.0 g|
|Vitamin A||470 μg RAE|
|Vitamin B6||0.8 mg|
|Vitamin B12||0 μg|
|Vitamin C||65.6 mg|
|Vitamin D||0 μg|
|Vitamin E||3.5 mg|
|Vitamin K||135 μg|
We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.
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Discussion & Rating
This is exactly what I expect from a perfect recipe: quick, simple, affordable, nutritious and delicious! Thank you for accompanying us on our vegan journey
Made this for a friend. She is allergic to soy so we used lentils instead of the veggie ground. Really tasty comfort food.
I did not like soy veggie ground (1st time trying it), it could be the brand. Otherwise it was another winner.
What can I use in the place of veggie groung? I was thinking lentils!
Hey! was just wondering what we could use instead of the vegetable bouillon cube...
Easy and yummy recipe full of protein! Can totally recommend it
This recipe is insanely good! I made this at home for meal prep for weeks in a row, because my husband just didn't want to eat anything else. It's easy to make, yields a big batch, and it tastes great - highly recommend it!
The taste is great and I love the simplicity. The proportions seem to be a bit off though, with 244g dry pasta it feels much too much pasta and not enough sauce! The second time I added 200g of dry pasta and it was perfect for four servings. Thank you for sharing great meal ideas🥗
Fantastic Recipe. I used tvp, which I soaked in veggie stock and sauteed before adding, and replaced the spinach with swiss chard. This was fast, simple, economical, and delicious, and I had leftovers for the next couple of lunches.
I am impressed by your post that make a new post and prepare a new recipe, it is not suitable for everyone but you have done it, I think you will become a more successful person in life.
So good for meal prep and the kids love it! Thank you!
I have made this countless times and is one of my favorites!
Made this for dinner this evening, really delicious and filling.
I started to follow you on Youtube because of this recipe, it's defo my top weekly meal prep choice - thank you!! I'm flexible with the ingredients, so have tried courgette, bell peppers, edamame, and mixed canned beans, they all worked well. Also any short pasta will work too.
We just made this for dinner and it was DELICIOUS! Great budget-friendly recipe! We made a homemade veggie ground out of mushrooms, walnuts, roasted peppers and spices. Thank you for sharing a wonderful recipe. We will definitely make this again.
I made this recipe multiple times with macaroni. However I do recommend trying this recipe with Rice as well. It's easy to make and very delicious. :)
Hello! I am going to make this soon and was wondering if I did freeze leftovers how do I reheat it?
Made this for dinner last night and it was a super quick and delicious meal. Looking forward to the leftovers that are waiting in the fridge :) Thank you for the recipe!
Lots of love from Germany!
Hi, I made your macaroni chili today because I'm trying to eat more healthy and less meat.
It was surprisingly easy to make. That's always something I like because I always seem to have shortage of time.
Also it's very delicious. Real filling and nice for in winter time when it's cold outside.
So I'm keeping it on my healthy list of recipes for sure!
I made this last night and WOW was it delicious! So filling and delicious. I thought I had veg cubes but only chicken, but the taste didn't even come through really. I had a big bowl last night and I loved it. Could very easily be a one-pot meal if you wanted it to be!
I add a tea spoon of Cayenne pepper to give one extra punch, omg so delicious. Im new here and I love all the recipes!
Made this today… It was a lot of food and easy to make, so thats nice. My husband and I think it’s good food to eat but not spectacular. Something was missing for us, maybe not enough spices. Still I am happy to have some leftovers :)
Heading back to school and decided I’ve got to make some healthier choices to keep
myself in a good place. Prepared this for dinner and packed the rest away for the next few days. Absolutely loved it and same goes for my family. Thank you so much! :)
It was so good it might have become my favourite go-to meal ever!
My only question is: what would you recommend to avoid burning and sticking at the bottom of the pan/pot? I am resorting to cook my pasta on a different pot, but am all about getting good tips to make it truly one-pot friendly.
Also, please more dishes like this! Decadent, yet healthy and super easy.
I made this for dinner and then I took the leftovers to work with me the next day... I was the envy of all of my co-workers come lunch time! Once they caught and whiff and a glance at my food they all started hovering around me and drooling like vultures, lol! Super delicious and beautiful!
Whole family loved it!
Absolutely delicious! Everyone (including my picky husband) went for seconds. I had to cook the carrots for much longer than 5 minutes, as we all preferred them a bit softer, and as I used chick pea and lentil pasta that only required 5 min of cooking time, I simply added it straight to the pot when the chili was fully cooked and let it cook in the pot (with a bit more boiling water). Will definitely come back to this one!
This macaroni is delicious! It was a success at the first time. I have added it to my "best and easy recipes" list!
Have been making this recipe once a month more or less for the past 6 months, love it!!
love. this. pasta. made this for my non-vegan fam, and they love it too 😉
We loved this recipe! We fix this weekly in the fall and winter. We tried different veggies and beans to make it a little different. Definitely great topped with vegan cheddar and avocado too!
Tried this with beyond beef. It’s delicious. Hearty, flavorful. Works well for meal prep.
I love how this dish is so simple but so yummy! I will definitely be adding it to my daily rotation, especially in the winter months!
Hi, where I can find the recipe for the vegetable bouillon cube please? Thank you
this dish was delicious!! though I would recommend that if you're batch making it to add the spinach after you reheat it, otherwise it discolours a bit in the fridge.
hi Can i swap the ground soy for cooked brown lentils? Thanks.
I made this recipe and added some extra spicy chili and prepped it for lunch for 4 days. This dish is very saturating and keeps the hunger away until the early evening! Also a very big thank you for the nutritional info! This helps me track my macro's which is important to me because i'm obese. I also downloaded your Staying Motivated printable pdf. Thank you so much for all this great information and making the info looking pretty and organised <3
This recipe really is my favorite! I do leave out the pasta and eat it with rice instead, which is also really good. I made it for my sister and brother in law yesterday, who are not very fond of vegan food. They loved it, even with the soy veggie ground. So you have 2 new fans!
Soooooo good OMG! I added cumin to mine for an extra kick and it was the bomb!! All my family members went back for seconds:)
I love this recipe so much; the flavours blend together so well! I really love this recipe with some vegan cheese. I really have to say, I would love more recipes like this. Also, as a Canadian, I am very proud by how often Sadia uses maple syrup lol. Thanks for the free delicious recipes:)
I have a really hard time eating vegetables and I’m also slowly becoming accustomed to cooking. When I saw this it looked so good I had to try it, and it is as good as it looks! I’m happy to have found something so wholesome and delicious.