Chili Mac and Cheese

  • Total Time: 45 mins
  • Hands-on Time: 10 mins
  • Makes: 6 servings


  • 3.35 oz. package Plant Boss Southwest Plant Taco Crumbles

    2 cups cool water

    2 Tbsp. neutral oil

    1/2 white onion, diced

    2 cloves garlic

    1/2 tsp. sea salt

    1/4 tsp. black pepper

    4 cups vegetable broth

    1 can kidney beans, drained and rinsed

    1 can black beans, drained and rinsed

    1 can diced tomatoes, undrained

    8 oz. elbow macaroni (about 2 cups)

    2 cups shredded cheese (plant-based suggested)


    1. Soak crumbles in water for 5 minutes.
    2. In large stock pot, sauté onion in oil for 2–3 minutes.
    3. Add garlic, salt and pepper; sauté 1–2 minutes.
    4. Add soaked crumbles (with water) and cook 10–15 minutes, until moisture is absorbed.
    5. Add broth, tomatoes and beans. Bring to a boil and add macaroni.
    6. Reduce to simmer. Simmer, covered, 10–12 minutes, until pasta is cooked.
    7. Remove from heat and fold in cheese.
    8. Let sit 3–5 minutes.


    Be the Boss: For more chili flavor, add 1–2 tsp. chili powder in step 5.