Vegan Chili-ghetti
If you’ve ever been stuck choosing between a cozy bowl of chili and a comforting plate of pasta, this Vegan Chili-ghetti solves that delicious dilemma. Chili-ghetti is a classic comfort food mashup, but many versions rely heavily on meat and cheese, making it less friendly for plant-based eaters.
This vegan version is just as hearty, rich, and satisfying—without any animal products. You get thick, flavorful chili packed with beans and spices, spooned right over tender spaghetti for a meal that’s filling, budget-friendly, and perfect for busy nights.
As a recipe blogger who loves turning comfort-food classics into easy vegan meals, this Vegan Chili-ghetti is one I make again and again. In this post, you’ll learn exactly how to make it, plus tips, variations, and FAQs so it turns out great every time.
Why You’ll Love This Recipe
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Ultra comforting: Chili and pasta in one cozy bowl
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Hearty and filling: Packed with beans, tomatoes, and spices
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Great for meal prep: Tastes even better the next day
Ingredients & Prep
This Vegan Chili-ghetti uses simple pantry staples and affordable ingredients.
Main Ingredients Prep
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Spaghetti: Regular or whole wheat
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Black beans: Drained and rinsed
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Kidney beans: Drained and rinsed
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Pinto beans: Drained and rinsed
Cook spaghetti just until al dente so it holds up under the chili.
Seasonings, Sauces, or Flavor Base
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Onion: Diced
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Garlic: Minced
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Chili powder: Main flavor base
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Ground cumin: Adds warmth
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Smoked paprika: Adds depth and slight smokiness
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Tomato paste: Thickens the chili
Pantry Staples
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Crushed or diced tomatoes: With juices
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Vegetable broth: For simmering
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Olive oil: For sautéing
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Salt & black pepper: To taste
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Optional maple syrup: Balances acidity
Have a large pot ready for the chili and another pot for the pasta.
Step-by-Step Cooking Instructions
Pre-Cooking Prep
Bring a large pot of salted water to a boil and cook the spaghetti according to package directions. Drain and set aside.
While the pasta cooks, heat olive oil in a large pot over medium heat. Add diced onion and cook for 4–5 minutes, until soft and translucent. Add garlic and cook for 30 seconds, stirring constantly.
Cooking Method (Times & Temps)
Stir in tomato paste, chili powder, cumin, and smoked paprika. Cook for 1 minute to bloom the spices and deepen the flavor.
Add crushed tomatoes, vegetable broth, black beans, kidney beans, and pinto beans. Stir well.
Bring the chili to a gentle simmer, then reduce heat to low. Cover and simmer for 25–30 minutes, stirring occasionally, until thick and rich.
Doneness or Texture Check
The chili should be thick and scoopable, not watery. If it’s too thin, simmer uncovered for a few more minutes. If it’s too thick, add a splash of broth.
Taste and adjust seasoning with salt, pepper, or a small drizzle of maple syrup if needed.
Resting or Final Touches
Spoon cooked spaghetti into bowls and top generously with the vegan chili. Let it sit for 2–3 minutes so the flavors meld before serving.
Pro Tips for Perfect Results
Common Mistakes to Avoid
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Overcooking pasta: Mushy noodles won’t hold up to the chili
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Under-seasoning: Beans need enough salt and spice
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Rushing the simmer: Time builds flavor
Recommended Tools
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Large pot or Dutch oven
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Pasta pot
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Wooden spoon
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Colander
Storage & Reheating Tips
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Store chili and pasta separately if possible
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Refrigerate leftovers for up to 5 days
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Freeze chili (without pasta) for up to 3 months
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Reheat gently on the stove or in the microwave
Flavor Variations
This Vegan Chili-ghetti is easy to customize.
Spicy Version
Add diced jalapeños, cayenne pepper, or crushed red pepper flakes for extra heat.
Healthy / Special Diet Option
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Gluten-free: Use gluten-free spaghetti
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Oil-free: Sauté onions in vegetable broth
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Higher protein: Add lentils or crumbled tempeh
Global Flavor Twist
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Southwest-style: Add corn and roasted bell peppers
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Mexican-inspired: Add oregano and finish with lime juice
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Smoky chili: Add chipotle powder or adobo sauce
Serving Suggestions
This Vegan Chili-ghetti is hearty on its own, but toppings make it even better.
Topping ideas:
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Diced avocado
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Chopped green onions
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Vegan sour cream
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Fresh cilantro
Serve with:
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Garlic bread
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Side salad
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Cornbread
Perfect for weeknight dinners, potlucks, or meal prep lunches.
FAQs
Can I make this ahead of time?
Yes. The chili can be made 1–2 days in advance and stored in the refrigerator. Cook pasta fresh or store it separately for best texture.
How do I fix common mistakes?
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Too thin: Simmer uncovered longer
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Too bland: Add more chili powder or salt
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Too spicy: Add extra beans or tomatoes
Conclusion
This Vegan Chili-ghetti is comfort food at its best—warm, filling, and packed with bold flavor using simple plant-based ingredients. It’s an easy meal that satisfies even non-vegans and works beautifully for leftovers.
If you try this recipe, save it and share it with someone who loves cozy vegan meals. And if you’re a fan of hearty plant-based comfort food, vegan baked ziti or lentil bolognese would be perfect recipes to try next. Cozy, nourishing, and always satisfying.
Ingredients
- Chili
- 1 tablespoon olive oil
- 1 medium onion diced
- 3 cloves garlic minced
- 2 tablespoons tomato paste
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 28-ounce can crushed or diced tomatoes
- 1½ cups vegetable broth
- 1 15-ounce can black beans, drained and rinsed
- 1 15-ounce can kidney beans, drained and rinsed
- 1 15-ounce can pinto beans, drained and rinsed
- Salt and black pepper to taste
- 1 –2 teaspoons maple syrup optional
- Pasta
- 12 ounces spaghetti regular, whole wheat, or gluten-free
Instructions
- Bring a large pot of salted water to a boil. Cook spaghetti according to package directions until al dente. Drain and set aside.
- While pasta cooks, heat olive oil in a large pot or Dutch oven over medium heat.
- Add diced onion and cook for 4–5 minutes, until soft and translucent.
- Add garlic and cook for 30 seconds, stirring constantly.
- Stir in tomato paste, chili powder, cumin, and smoked paprika. Cook for 1 minute to bloom the spices.
- Add crushed tomatoes, vegetable broth, black beans, kidney beans, and pinto beans. Stir to combine.
- Bring to a gentle simmer, then reduce heat to low.
- Cover and simmer for 25–30 minutes, stirring occasionally, until thick and rich.
- Season with salt, pepper, and optional maple syrup.
- Serve chili spooned generously over cooked spaghetti.
Notes
- Keep pasta slightly firm so it holds up under the chili.
- Simmer uncovered for the last few minutes if the chili needs thickening.
- Chili flavor improves after resting or the next day.
