Vegan Chili Mac with Mini Shells (Plant-Based Chorizo)

Smoky plant-based chorizo, tender shells, and just enough cheesy finish to make a weeknight feel like a treat. High in protein, the perfect comforting weeknight dinner, and a guaranteed hit with the kids.

Chili mac is one of those dinners that sounds like a shortcut and tastes like a hug. Mexican chili spices, soft pasta, a saucy skillet you can put straight on the table. Ours leans on the smoky heat of the The Better Butchers Chorizo, which means big flavour with barely anything to measure.

It tastes indulgent but it is quietly high in protein, which is why it actually keeps you full instead of leaving you snacking an hour later. Make the full batch on a Sunday and lunches are sorted for the week, since it reheats beautifully and the flavour only deepens overnight.

It is comfort food at its best and a perfect weeknight dinner, properly kid-friendly too, the kind of cosy, cheesy bowl that disappears fast at the dinner table. It also photographs as well as it eats, so if you make it, we would love to see it. Tag us.

Vegan Chili Mac with Mini Shells

• Prep time: 15 minutes
• Cook time: 20 minutes
• Total time: 35 minutes
• Serves: 4 servings
• Diet: Vegan, plant-based, dairy-free, high-protein (gluten-free option)

Ingredients

• 300 g mini shell pasta, or your favourite shape
• 1 package of The Better Butchers Chorizo ground
• 2 tbsp olive oil
• 1 onion, diced
• 1 bell pepper, diced
• About 2 cups brussels sprouts, finely sliced
• 3 garlic cloves, minced
• 3 tbsp tomato paste
• 1 vegetable stock cube, dissolved in 2 cups (500 ml) hot water
• Salt and black pepper, to taste
• 3 tbsp nutritional yeast, or 30 g vegan parmesan
• Fresh basil, parsley, or coriander, for garnish

Instructions

1. Cook the shells. Bring a large pot of well-salted water to a boil and cook the mini shells until just al dente. Scoop out half a cup of pasta water, then drain and set the shells aside.
2. Cook the vegetables. Heat the olive oil in a large skillet over medium-high heat. Add the onion, bell pepper, and brussels sprouts and cook for 6 to 7 minutes until softened and starting to caramelise. Stir in the garlic for 1 minute more, then tip the vegetables into a bowl and set aside.
3. Brown the chorizo. Return the pan to the heat with a little more olive oil if needed. Add the Better Butchers Chorizo ground, leave it undisturbed for 2 to 3 minutes, then break it apart and cook until well browned and a little crisp, about 5 minutes. This is where all that smoky flavour comes from, so do not rush it.
4. Build the sauce. Stir in the tomato paste and cook for 1 to 2 minutes until it deepens in colour. Pour in the stock, scrape up anything stuck to the pan, and simmer for 4 to 5 minutes until thickened into a glossy chili sauce.
5. Combine. Add the cooked shells and the vegetables back into the pan and toss everything together, loosening with a splash of the reserved pasta water until silky and coated. Stir through the nutritional yeast or vegan parmesan.
6. Season and finish. Taste and season with salt and black pepper. Finish with fresh herbs such as basil and serve straight from the pan.

Tip: Save a splash of pasta water before you drain. Stirred in at the end, it pulls everything together so each shell is glossy and coated.

Why This Works

• Comfort food, quietly high in protein. The plant-based chorizo brings the protein, so this bowl keeps you full instead of leaving you snacking an hour later. Use a chickpea or lentil pasta to push it even higher.
• The chorizo does the work. It is fully seasoned with smoky, spicy flavour, so there is nothing extra to measure and nothing to fuss over.
• Made for meal prep. It reheats beautifully and the flavour deepens overnight, so a Sunday batch sorts your lunches for the week.
• Kid-friendly crowd-pleaser. Cosy, cheesy, and familiar, the kind of dinner that disappears fast at the table.

Substitutions & Notes

• Pre-seasoned chorizo: The Better Butchers Chorizo comes fully seasoned with smoky, spicy flavour, so there is no need to add anything at the start. Feel free to add more spice at the end if you would like.
• Use any pasta shape: Mini shells hold the sauce beautifully, but this works just as well with macaroni or whatever shape you have on hand.
• Even more protein: Swap in a lentil or chickpea pasta for an extra protein boost.
• Gluten-free: Use your favourite gluten-free noodles.
• Extra cheesy: Stir in a handful of shredded vegan cheese with the nutritional yeast for a meltier finish.
• Meal prep: Keeps in the fridge for up to 4 days. Reheat with a splash of water or stock to loosen the sauce back up.

Make it once and it earns a regular spot in the weeknight rotation. If you make it, tag us. We want to see that saucy skillet.

More Recipes to Try

• How to Cook Plant-Based Ground Meat: The Complete Guide
• Vegan Chorizo Skillet Queso Dip
• Smoky Chorizo Fried Rice with Gai Lan and Vegan Poached Egg

Shop The Better Butchers Chorizo →