Two of my favorite foods come together in this easy One-Pot Lentil Chili Mac! Filled with heart ingredients and prepared in just one pot in under an hour, this recipe is sure to be a household staple!

One-Pot Lentil Chili Mac (Hearty & Vegan!)

Two of my favorite comfort foods come together in this easy One-Pot Lentil Chili Mac! Packed with protein-rich lentils, hearty beans, smoky spices, and melty vegan cheese, this dish is a game-changer for busy weeknights. It’s made in just one pot and is ready in under an hour, making cleanup a breeze! This week’s dinner is in the bag!

Why You’ll Love This One Pot Lentil Chili Mac

✔ One-Pan Wonder: Fewer dishes, more flavor! Everything cooks in one pot for easy cleanup.
✔ Hearty and Filling: Lentils, beans, and pasta make this a satisfying meal that’s both nutritious and flavorful!
✔ Great for Meal Prep: Tastes even better the next day!
✔ Accessible and Affordable: Uses pantry staples and common grocery store items that are generally affordable and shelf stable.
✔ Customizable: Adjust the spice level or switch up the beans.

Step-by-Step Instructions

1. Sauté the Aromatics:

Heat oil in a large pot over medium heat. Add diced onion, jalapeño, chipotles, and adobo sauce. Cook until onion is translucent, about 3-4 minutes. Stir in minced garlic and cook for another 1-2 minutes.

2. Cook the Lentils:

Add rinsed lentils and 3 cups of vegetable broth. Bring to a light boil, then reduce heat to low. Cover and simmer for 15-20 minutes, until lentils are tender but not mushy.

3. Add the Tomatoes and Beans:

Stir in fire-roasted diced tomatoes (with juices), tomato sauce, remaining broth, pinto beans, and kidney beans. Season with chili powder, smoked paprika, cumin, garlic powder, salt, and pepper.

4. Cook the Pasta:

Add the uncooked pasta and stir well. Bring to a boil, then reduce heat to low. Cover and simmer for 12-15 minutes, stirring occasionally, until pasta is tender.

5. Stir in the Cheese:

Reduce heat to low, remove the lid, and mix in the vegan cheddar shreds. Stir until the cheese has melted and the dish is creamy.

6. Serve and Enjoy:

Taste and adjust seasonings if needed. Serve immediately with garnishes like vegan sour cream, cilantro, pickled jalapeños, or diced red onion.

Tips and FAQs

• Use the Right Lentils: Green or brown lentils hold their shape best. Avoid red lentils as they get too mushy.
• Make it Spicier: Add more chipotle in adobo or a pinch of cayenne.
• Swap the Pasta: Try gluten-free pasta if needed.
• Meal Prep Friendly: Stores well in the fridge for up to 4 days.
• Freeze for Later: Let it cool, then freeze in airtight containers for up to 3 months.

Can I make this one-pot lentil chili mac gluten-free?

Yes! Use your favorite gluten-free pasta and double-check that your vegetable broth is gluten-free.

Can I use canned lentils instead of dry?

Yes, but reduce the vegetable broth to 2 cups and simmer for 10 to 12 minutes.

How do I store and reheat leftovers?

Store in an airtight container in the fridge for up to 4 days. Reheat on the stove with a splash of broth to loosen it up.

Can I make this one-pot lentil chili mac in the Instant Pot?

Yes! Sauté the aromatics using the Sauté function, add the ingredients, and cook on high pressure for 5 minutes, then quick release.

Is this freezer-friendly?

Yes! One-Pot Lentil Chili Mac is freezer-friendly, making it a great meal prep option. Here’s how to freeze and reheat it properly:

• Cool Completely: Let the chili mac cool to room temperature before freezing to prevent condensation and ice crystals.
• Portion It Out: Divide into individual serving-sized airtight containers or freezer-safe resealable bags for easy reheating.
• Leave Room for Expansion: If using containers, leave about ½ inch of space at the top to allow for expansion as it freezes.
• Label and Date: Write the name and date on the container so you know when to use it. It will keep well for up to 3 months.
• Freeze Flat: If using bags, lay them flat in the freezer for space-saving storage.

To reheat:

• From Frozen: Add the frozen portion to a saucepan with a splash of vegetable broth or water. Cover and heat over medium-low, stirring occasionally, until warmed through.
• From Thawed: Let the chili mac thaw in the refrigerator overnight before reheating on the stove or in the microwave.
• In the Microwave: Heat in a microwave-safe dish in 30-second intervals, stirring between each, until hot.

Enjoy This One-Pot Lentil Chili Mac!

This One-Pot Lentil Chili Mac is the perfect cozy meal for any night of the week. It’s protein-packed, incredibly satisfying, and so easy to make. Plus, it’s great for meal prep!

If you give this recipe a try, let me know! Snap a photo, take a video, or make a story and post it to Instagram or TikTok, and tag me at @eat_figs_not_pigsand #EatFigsNotPigs. I love seeing your recreations of my recipes! xx!

One-Pot Lentil Chili Mac

Ashley

Two of my favorite foods come together in this easy One-Pot Lentil Chili Mac! Filled with heart ingredients and prepared in just one pot in under an hour, this recipe is sure to be a household staple!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Course Lunch/Dinner, Main, Main Course, Meal Prep, Pasta

Cuisine American

Servings 6

Ingredients

  

1x2x3x

• 1 tablespoon extra-virgin olive oil
• 1 small onion, diced
• 1 large jalapeño, deseeded, deveined, and diced
• ¼ cup chipotles in adobo sauce, minced, plus 2 tablespoons of the adobo sauce
• 6 cloves fresh minced garlic
• 1 cup dry green or brown lentils, rinsed
• 4 cups vegetable broth, divided
• 1 (28-ounce) can fire-roasted diced tomatoes, with their juice
• 1 cup tomato sauce
• 1 (15-ounce) can pinto beans, drained and rinsed
• 1 (15-ounce) can kidney beans, drained and rinsed
• 2 tablespoons chili powder
• 2 teaspoons smoked paprika
• 2 teaspoons ground cumin
• 2 teaspoon garlic powder
• 1 ½ teaspoons kosher salt, plus more to taste
• 1 teaspoon fresh cracked black pepper, plus more to taste
• 10 ounces uncooked short pasta noodles, such as cavatappi or macaroni
• 2 cups vegan cheddar shreds, plus more for garnish
• Optional garnishes: vegan sour cream, fresh minced cilantro, fresh minced red onion, pickled jalapeño

Instructions

 

• Heat the oil in a large pot or Dutch oven over medium heat.
• Once the oil is hot, add the onion, jalapeño, chipotles and adobo sauce.
• Cook, stirring frequently, until the onion is translucent, 3 to 4 minutes.
• Add the garlic and sauté another 1 to 2 minutes.
• Pour in the lentils and 3 cups of the broth.
• Increase the heat to high and bring to a boil.
• Once at a light boil, reduce the heat to low, cover, and simmer until the lentils are just tender, but not mushy, 15 to 20 minutes.
• Stir in the fire-roasted tomatoes (with their juices), tomato sauce, remaining cup of broth, pinto beans, and kidney beans.
• Season with the chili powder, smoked paprika, ground cumin, garlic powder, salt and pepper.
• Add the uncooked pasta and stir to combine.
• Increase the heat to high and bring to a boil.
• Reduce the heat to low, cover and simmer until the pasta is tender, 12 to 15 minutes, stirring occasionally.
• Remove the lid, reduce the heat to low and mix in the cheese.
• Continue to mix until the cheese has melted throughout.
• Taste and adjust seasonings, if necessary.
• Serve immediately and garnish with preferred toppings.

Video

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