This Vegan Chili-ghetti is the ultimate comfort-food mashup—thick, hearty vegan chili spooned over tender spaghetti for a filling, budget-friendly meal. Packed with beans, tomatoes, and warming spices, this plant-based chili spaghetti is perfect for busy weeknights, meal prep, and cozy dinners that satisfy everyone at the table.
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.