Vegan Chili Mac

The temperature is starting to drop, so this vegan chili mac has come to warm you up! Enjoy with your friends and family!

Special thanks to The Garden Grazer for the recipe!


  • 8 oz. elbow pasta (about 2 heaping cups uncooked)

  • 1 onion

  • 15 oz. can tomato sauce

  • 15 oz. can kidney beans, rinsed and drained

  • 1 1/2 cups corn (I use frozen)

  • 3 Tbsp. nutritional yeast

  • 3-4 tsp. mild chili powder*

  • 1/2 cup water

  • 3-4 oz. spinach

  • Salt to taste


  1. Cook pasta, leaving al dente. Drain when finished.

  2. While pasta is cooking, dice onion.

  3. In a large pan over medium heat, saute onion about 8 minutes or until translucent.

  4. When onion is soft, add pasta and all other ingredients except spinach.

  5. Reduce heat and cook 8-10 minutes, stirring occasionally. Add more water if it becomes too dry.

  6. Meanwhile, roughly chop spinach.

  7. Add spinach and cook 3 minutes. Salt to taste.

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