Skip to Content

Chili Fiesta Mac ‘n’ Cheese

This Chili Fiesta Mac n Cheese is hearty, easy-to-make and VERY delicious! Make it for a weeknight dinner, and you won’t be disappointed.


Image of Vegan Chili Mac and Cheese on linens, with loose beans in the background

A couple of weeks ago, I went to a pretty cool showcase/luau put on by Follow Your Heart, to show off their new cheese shreds. To be honest, I had already tried them at Expo West, in March, and was totally enamored. So, it only took a little convincing to get me to make that 54-mile one way trip.

The day of was a warm one, a lot like today has been; but in Chatsworth near Canoga Park, it was 102ºF. Talk about hot! When I showed up at their factory, the event was held outside (!!!),  but they provided plenty of libations to keep people hydrated and cool. Plus, there were some beers from Angel City Brewery and the Vegan Vine, both of which were very good.

There were tons of bite-sized treats served, ranging from the cutest mini-tacos to grilled cheese bites, to baked mac and cheese. Not to mention, they were relentless with the trays of food. I had to abstain from eating for a bit because I was getting full off of these mini-meals! Don’t get me wrong, that is not a complaint, it’s more of a surprise. Especially since a different event that I went to the week before left me hungry, and I had to go eat afterward. FYH, you’re doing it right!

Since I had brought my friend Jess to the part-ay, we joined the second group from a tour around the facility. This meant seeing their supplies, distribution center and walk-in refrigerators (which were very welcoming to all of us sweaty vegans). It was at the event that I found out about a recipe contest that they’re doing on their site, where you can win some awesome prizes.

Chili Fiesta Mac n Cheese

Obviously, this chili fiesta Mac n cheese recipe was destiny, because duh, it’s Born to Mac MoFo and delicious cheese shreds need to be used! So, I went to my nearest WholeFoods and got their Fiesta Shreds, which are very much like pepperjack. To be honest, I like them better than the Daiya ones (GASP!), even straight out of the bag they have a better texture.

vegan Chili Fiesta Mac n Cheese

Now I have this hearty, flavorful mac ‘n’ cheese/chili mash-up dish that will be great for the cooler temps coming around. I added a good amount of veggies into this chili so that it’s not SUPER heavy and because it tastes great, obviously. 😉

One Year Ago: Roasted Veggie Guacamole // Two Years Ago: Strawberry Coconut Oatmeal

Chili Fiesta Mac 'n' Cheese

Chili Fiesta Mac 'n' Cheese

Yield: 2 -4
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

Super creamy, slight spicy mac & cheese topped with hearty veggie chili and some cooling avocado. An outstanding Fall meal!


Veggie Chili

  • 1 tsp . Coconut Oil
  • 1/2 C . Red Onion, Diced
  • 2/3 C . Yellow Bell Pepper, Diced
  • 2/3 C . Zucchini, Diced
  • 2/3 C . Tomato, Diced
  • 1 C . Cooked Black Beans
  • 1 C . Cooked Kidney Beans
  • 1 T . Chili Powder
  • 1 tsp . Ground Cumin
  • 1/2 tsp . Paprika
  • Pinch of Cayenne
  • 1/2 tsp . Sea Salt
  • 1/2 C . Water or Vegetable Broth
  • 1 1/2 T . Tomato Paste

Mac & Cheese

  • 2 C . Dried Pasta
  • Water for Boiling
  • 1 1/2 C Vegan "Fiesta" or Pepper jack cheese shreds
  • 2/3-3/4 C . Non-Dairy Milk
  • C Optional: 1/4 . Vegan Margarine


  • Avocado, Cubed (optional but highly recommended!)


Veggie Chili

  1. Warm a large saute pan over medium heat, with the coconut oil in it.
  2. Once very hot, add the onions to the pan and saute until they begin to turn clear. Add the bell pepper, zucchini and tomato to the pan and stir. Cook for 2-3 minutes.
  3. Adjust the heat to low-medium, and stir in the beans, chili powder, cumin, paprika, cayenne, salt, water (or veggie broth) and tomato paste until evenly dispersed.
  4. Bring to a simmer and cover with lid. Let it cook for 10-15 minutes, stirring occasionally.

Mac & Cheese

  1. While the chili is simmering, bring the water for your pasta to a boil and follow the directions on the package for cooking.
  2. Once the pasta has been drained and rinsed with cool water, put the pasta & pot back on the stove at low-medium heat.
  3. Add the cheese shreds and non-dairy milk (plus margarine if you'd like) to the noodles and cook for 5 minutes, stirring occasionally, or until the cheese shreds have completely melted.
  4. Left the cover on the macaroni pot, and return your attention to the chili. It should be chunky with a little bit of "soup" liquid, stir it all together and remove it from heat.


  1. Depending on your appetite, this is between 2-4 servings. So, try scooping 1 cup of mac into four separate bowls first, then topping it with chili. Garnish with two tablespoons of avocado per bowl and serve! 🙂
Nutrition Information:
Yield: 2 Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Vegan Chili Fiesta Mac n Cheese

Since the voting for this contest happens so close to my birthday, it would be SO AWESOME if you could help a lady out and vote for my recipe HERE. 😉 <3 *Edit: contest over

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Vegan Yack Attack Potluck – Cupid's Landing

Friday 6th of May 2016

[…] recipes, Vegan Yack Attack is a must for you!  One of my favorite recipes from her blog is her Chili Fiesta Mac ‘n’ Cheese.   I served that at my New Year’s Eve party last year, and OH. MY. GOD.  Not only is it […]


Friday 11th of December 2015

I'm making this for New Years Eve! However, I can't find vegan gourmet shreds anywhere, even stores that carry that brand. Do you remember/know what the flavors are in that cheese? Do you think Daiya pepper jack could compare? Thanks!

Menu Planning Monday: On the Road Again! | The Vegan Weigh

Monday 21st of September 2015

[…] Chili Fiesta Mac & Cheese […]


Sunday 26th of January 2014

I try recipes from vegan food blogs all the time and never leave comments afterward but this was just too amazing to keep to myself! I have to admit I changed up the recipe quite a bit to accomodate for ingredients I had on hand, but it was still incredible! This is a brilliant creation and one that I will be making more often!


Friday 20th of September 2013

OMG! I made this the other night, and it was awesome! It totally brought back memories of eating chili and mac & cheese with my family :) I can't wait to try the new buffalo chickpea recipe!

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Skip to Recipe