Impossible Vegan Chili Mac & Jalapeño Queso

Macaroni in chili topped with cheesy jalapeño queso? Then try it and you will know how delicious it is.

Easy recipe of Impossible Chili Mac and Jalapeño Queso loaded with beans is the ultimate casserole ready and on the table 😋

A pasta recipe with a great of spice and incredible flavors that the whole family will go crazy for. Great for you to eat and for your family or even for your guests if they want to eat some pasta.

Two comfort foods combine together in one pan for the best thing you’ll ever eat in your life. This one is on a whole other level of greatness.

This Impossible Chili Mac & Jalapeño Queso is rich with flavor. There’s so much of it in this casserole that you will find yourself eating it straight out of the pan.

This is the best one-pot comfort pasta ever. It is warming and flavorful pasta with a combination of kidney beans, onion, garlic, cashews, spices cooked in one-pot, finished off with vegan shredded vegan cheddar. So hearty and satisfying. Add this to your super-bowl menu because no one will know it’s vegan.

This recipe will be one of your favorite pastas to cook for your loved ones and for your guests!

Impossible Chili Mac & Jalapeño Queso

Nicole Kearsley
Macaroni in chili topped with cheezy jalapeño queso? Why not. Add this to your super bowl menu; no one will know it's vegan. Use store bought chili seasoning blend or use recipe included below to make your own.
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Main Course, Pasta
Cuisine American, Vegan
Servings 6


  • ½ cup Cashews
  • cup Boiling Water
  • 1 piece Onion chopped
  • 12 ounces Impossible or other plant-based meat
  • 3 pieces Garlic Cloves minced
  • 2 tablespoons Chili Seasoning blend
  • 2 tablespoons Tomato Paste
  • 2-15 ounces Kidney Beans cans
  • 2-14.5 ounces Diced Tomatoes cans
  • ½ cup Water
  • 12 ounces Macaroni or cavatappi
  • 1 tablespoon White Miso Paste
  • 2 tablespoons Nutritional Yeast
  • ¼ teaspoon Turmeric ground
  • ¼ cup Pickled Jalapeños
  • ¼ cup Vegan Cheddar shredded
  • 3-4 pieces Scallions sliced

Chili Seasoning

  • 1.5 tablespoons Chili Powder
  • ½ tablespoon Cumin ground
  • ½ teaspoon Paprika
  • ½ teaspoon Cocoa Powder
  • ¼ teaspoon Garlic Powder
  • ¼ teaspoon Onion Powder
  • ¼ teaspoon Red Pepper Flakes
  • teaspoon Cayenne Pepper
  • teaspoon Cinnamon ground


  • Place cashews in a bowl then cover with 2/3 cup boiling water. Set aside. Set a large pot of salted water to a boil to cook pasta.
  • In a deep skillet/Dutch oven over medium-high heat with 2 tsp oil, sauté onion, for 3 minutes. Season well with salt & pepper.
  • Add Impossible meat and garlic. Cook, breaking up Impossible meat until browned, approximately 6 to 7 minutes.
  • Add the chili seasoning and cook for 1 minute to release aromatics. Stir in tomato paste, diced tomatoes, kidney beans, 1/2 cup water and 1 tsp salt and stir well to combine. Bring the chili to a simmer and cook for 10-15 minutes while pasta cooks.
  • Cook pasta just to al dente. Drain then stir into skillet with chili mixture. Continue to cook for 4 to 5 minutes.
  • Place cashews and their soaking liquid to a blender. Add jalapeño peppers, miso paste, nutritional yeast, turmeric, vegan cheese and 1/2 tsp salt. Blend until smooth.
  • Serve chili mac drizzled with jalapeño queso and sliced scallions.


BALANCE THE TASTE: Adding a bit of sweetener like agave/maple syrup/coconut sugar at the end helps balance the acidity from the tomatoes and the spiciness from the spices. Especially if you plan to eat this chili mac the day you make it (i.e., you don’t let it rest overnight in the fridge before eating), the sweetener really helps balance everything out.
GARLIC: Please use fresh garlic! It is much more potent and flavorful than garlic powder, especially when it’s sautéed in a bit of oil before adding the liquids.
BEAN: I used kidney beans in this recipe but you could easily use pinto beans or black beans instead. Canned beans (rinsed and drained) are perfect in this recipe, but if you have freshly cooked beans on hand, of course, use those instead.
PASTA: Traditionally, chili mac uses elbow pasta (the same pasta used in macaroni), but if you prefer using cavatappi, it’s also perfect. It’s another short-ish pasta but it has a ridged texture and curly shape. The variety and brand of pasta you use will dictate the exact cook time.
Keyword plant based, vegan
Show More

Related Articles

Leave a Reply

Your email address will not be published.

Recipe Rating

Back to top button