American Chili Mac Bowl

A plant-forward chili mac with beans, lentils, smoky spices, and a creamy cashew cheddar-style sauce

A systems based approach to wellness and beauty

Vegan recipe - 100% plant-based. No meat, poultry, fish or sea life, no eggs, and no dairy or honey.

Author, Editorial Note & Disclosure

The author brings over two decades of professional experience across biotechnology and pharmaceutical organizations, together with a long-standing passion for mindful nutrition, holistic wellness, and preventive health.

This recipe is intended for informational and educational purposes only. Nutritional estimates, where provided, are approximate and may vary based on specific ingredients, brands, and preparation methods used.

About This Recipe

Chili mac is one of America's most beloved comfort-food ideas: hearty chili and tender pasta brought together in one warm, saucy, satisfying bowl. It shows up at family tables, potlucks, and game-day spreads, and it feels nostalgic, casual, and easy to love.

This Hanuvier chili mac recipe keeps all of that comfort and rebuilds the dish on a plant-forward foundation. Black beans, kidney beans, and lentils bring the hearty substance, crushed tomatoes and smoky spices create the rich chili base, whole-grain or chickpea pasta keeps it familiar and filling, and a golden cashew cheddar-style sauce delivers the creamy chili mac and cheese finish - no dairy needed. This is not diet food; it is comfort food with a better foundation.

If a big bowl of chili pasta is your idea of a good evening, this one is for you. And on days when you want extra plant protein alongside hearty meals like this, a simple smoothie made with Hanuvier's Vegan Collagen Booster with 20g Plant Protein fits naturally into the same plant-forward day, integrating plant protein with collagen-supporting nutrients in a single daily serving.

At a Glance

Ingredients

For the Chili Base

• 1 tbsp extra-virgin olive oil or avocado oil
• 1 medium yellow onion, diced (about 1 cup)
• 1 red bell pepper, diced (about 1 cup)
• 1 cup frozen or fresh corn kernels
• 2 tsp finely minced fresh garlic
• 1 tbsp chili powder, mild or medium
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp dried oregano
• 1/4 tsp freshly ground black pepper
• 1/4 tsp cayenne pepper, optional
• 1 can (15 oz) crushed tomatoes
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans or pinto beans, drained and rinsed
• 1 cup cooked brown or green lentils
• 1/2 cup water or low-sodium vegetable broth
• 3/4 tsp fine sea salt, plus more to taste
• 1 tbsp fresh lime juice or apple cider vinegar

For the Pasta

• 8 oz whole-grain elbow pasta, chickpea pasta, or lentil pasta (use chickpea or lentil pasta for gluten-free)
• 6 cups water for boiling
• 1 tsp fine sea salt for the pasta water

For the Cashew Cheddar-Style Sauce

• 1/2 cup raw cashews, soaked in hot water for 20 minutes and drained
• 1/2 cup water
• 2 tbsp nutritional yeast
• 1 tbsp fresh lemon juice
• 1 tsp apple cider vinegar
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/4 tsp ground turmeric, for color
• 1/2 tsp fine sea salt
• 1 tsp extra-virgin olive oil, optional for silkiness

For Serving

• 2 tbsp chopped scallions
• 2 tbsp chopped fresh cilantro or parsley
• 1 avocado, diced, optional
• 1 lime, cut into wedges
• 2 tbsp toasted pumpkin seeds, optional

Optional Vegetarian Variation

• A small spoonful of plain Greek yogurt as a topping, if desired (vegetarian, not vegan)
• A light sprinkle of shredded cheddar as a garnish, only if a vegetarian, non-vegan version is intended (choose a cheddar made with non-animal rennet)

Instructions

1. Place 1/2 cup raw cashews in a heatproof bowl, cover with hot water, and soak for 20 minutes, then drain - this softens them for a smooth, creamy sauce.
2. Start the chili base: heat 1 tbsp oil in a large pot or deep skillet over medium heat, add the diced onion and red bell pepper, and cook for 5 to 6 minutes, stirring often, until the onion softens and the pepper begins to sweeten.
3. Add the corn and minced garlic and stir for 45 seconds until fragrant, then add the chili powder, cumin, smoked paprika, oregano, black pepper, and optional cayenne and stir for 30 seconds so the spices bloom in the oil and vegetables.
4. Add the crushed tomatoes, black beans, kidney or pinto beans, cooked lentils, water or broth, and 3/4 tsp salt. Stir well, bring to a gentle simmer, then reduce the heat to medium-low and simmer uncovered for 20 to 25 minutes, stirring occasionally, until thick and saucy. If it thickens too much before the pasta is ready, add 2 tbsp water at a time.
5. While the chili simmers, bring 6 cups water to a boil in a medium pot, add 1 tsp salt, and cook the pasta according to package instructions until just tender - do not overcook, because it will be stirred into the hot chili. Drain and set aside; do not rinse unless your pasta brand specifically recommends it.
6. Make the cashew cheddar-style sauce: blend the drained cashews with 1/2 cup water, 2 tbsp nutritional yeast, 1 tbsp lemon juice, 1 tsp apple cider vinegar, 1/2 tsp smoked paprika, 1/2 tsp garlic powder, 1/4 tsp turmeric, 1/2 tsp salt, and the optional 1 tsp olive oil for 45 to 60 seconds until completely smooth and pourable. If too thick, add 1 tbsp water at a time until drizzleable.
7. Finish the chili flavor: stir in 1 tbsp lime juice or apple cider vinegar, then taste and adjust carefully - a pinch of salt if the flavor tastes flat, 1 tsp lime juice for brightness, or a pinch more chili powder for deeper warmth.
8. Add the drained pasta to the chili base and stir gently until coated and cohesive, then let the mixture sit over low heat for 2 minutes so the pasta absorbs some of the chili flavor.
9. Spoon the chili mac into 4 bowls and drizzle each with 1 to 2 tbsp cashew cheddar-style sauce.
10. Top with scallions, cilantro or parsley, diced avocado, lime wedges, and optional toasted pumpkin seeds. Serve warm - before eating, squeeze a little lime over the bowl and stir slightly so the creamy sauce blends into the chili and pasta.

Chef's Tips

Nutritional Information (Estimated)

Approximate values per serving, based on 4 servings using whole-grain pasta and cashew cheddar-style sauce:

• Calories: approx. 520-650
• Protein: approx. 20-28 g (higher with chickpea or lentil pasta)
• Carbohydrates: approx. 80-95 g
• Fat: approx. 12-18 g (mostly from cashews, olive oil, and optional avocado)
• Fiber: approx. 16-22 g
• Key Nutrients Present: Protein, fiber, iron, magnesium, potassium, folate, healthy fats.

Nutrition values are approximate and may vary depending on ingredient brands, preparation method, and serving size.

Wellness Connection

At Hanuvier, we see wellness and beauty as the outcome of small, interconnected daily choices rather than any single hero ingredient. This bowl makes that idea taste like comfort food: beans, lentils, tomatoes, vegetables, pasta, cashews, spices, herbs, and citrus each bring something different to the table - plant protein, fiber, and healthy fats - and together they make a meal that may support satiety while keeping the familiar chili mac experience fully intact.

That is the heart of a systems-based approach: not one ingredient doing everything, but simple, whole ingredients working alongside one another, one warm, generous bowl at a time.

Frequently Asked Questions

Can I make this a one pot chili mac?

Yes. After the chili base has simmered for 10 minutes, stir in the dry pasta plus 1 1/2 cups extra water or broth, cover, and simmer gently for the time on the pasta package, stirring now and then so nothing sticks. The result is slightly thicker and even more comforting - just watch the liquid and add more if needed.

Which pasta should I use, and is the bowl gluten-free?

Whole-grain elbow pasta is the classic choice, while chickpea and lentil pasta add more protein. The bowl is gluten-free only when made with chickpea or lentil pasta - whole-grain elbows contain wheat - and it is worth checking that your chili powder blend is gluten-free too.

Does the cashew sauce really taste like cheese?

It lands remarkably close - the same idea behind a good vegan mac and cheese. Soaked cashews give the creamy body, nutritional yeast brings the savory, cheese-like flavor, lemon and vinegar add tang, and smoked paprika with a pinch of turmeric gives it that golden cheddar look. It will not fool a cheese purist, but it makes the bowl feel every bit as indulgent.

Can I make a vegetarian version instead of vegan?

Yes. The base recipe is fully vegan, and a small spoonful of plain Greek yogurt or a light sprinkle of shredded cheddar (made with non-animal rennet) on top turns it into a vegetarian chili mac. Leave those garnishes off to keep it 100% plant-based.

Can I meal-prep this chili mac?

Yes - it holds up beautifully. Refrigerate leftovers in an airtight container for up to 4 days and store extra cashew sauce separately in a covered jar, stirring before use. When reheating, add 1 to 2 tbsp water or vegetable broth, because the pasta absorbs sauce as it sits.

What is Hanuvier's systems-based approach to wellness and beauty?

The body functions as an interconnected system, with nutrients participating in multiple biological processes and often working alongside one another. Hanuvier uses this systems perspective to develop thoughtfully formulated products that support wellness, beauty, or both through a holistic approach rather than a single-ingredient focus.

Related Recipes & Articles

• Southwest Sweet Potato Black Bean Bowl - this bowl's fresher, roasted cousin from the Southwest.
• Eastern European Cherry Buckwheat Smoothie - a ruby-pink breakfast glass to start the day.
• North American Maple Cranberry Smoothie - another North American recipe with bright, familiar flavors.
• Pea Protein vs. Whey: The Science of Plant-Based Protein for Wellness and Healthy Aging - the science behind plant-based protein.

For educational purposes only. Not medical advice.