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Vegetarian Chili Mac

Delicious Vegetarian Chili Mac for a Cozy One-Pot Dinner

Enjoy a hearty and flavorful Vegetarian Chili Mac, combining chili and mac and cheese into a satisfying one-pot meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Vegetarian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Olive Oil Provides necessary fat for sautéing; substitute with any neutral oil.
  • 1 cup Chopped Onion Adds sweetness and base flavor; yellow or white onion works best.
  • 1 cup Bell Pepper Contributes crunch and sweetness; any color works, or use jalapeño for heat.
  • 2 medium Carrots Adds color and sweetness; can be substituted with zucchini or corn.
  • 3 cloves Garlic (minced) Enhances flavor depth; fresh garlic is recommended over powdered.
For the Spice Blend
  • 2 tablespoons Chili Powder Provides warmth and spice; adjust quantities for desired heat.
  • 1 teaspoon Ground Cumin Adds earthy flavor; no direct substitute, but coriander can work in a pinch.
  • 1 teaspoon Salt Enhances flavors; adjust based on personal taste.
For the Main Ingredients
  • 15 ounces Diced Tomatoes Base of the sauce; adds moisture; use fire-roasted for extra flavor.
  • 10 ounces Diced Tomatoes with Green Chilies Adds flavor and mild spice; use plain diced tomatoes for less kick.
  • 8 ounces Elbow Macaroni Main ingredient providing structure; substitute with any pasta shape, including whole wheat.
  • 15 ounces Black Beans Adds protein and fiber; rinse and drain before using; substitute with chickpeas.
  • 15 ounces Red Kidney Beans Complements beans for added texture; can swap with pinto beans.
  • 2 cups Water Used to cook the pasta and create the sauce; adjust based on desired thickness.
For the Creamy Finish
  • 2 cups Shredded Cheese Offers creaminess; combine cheddar, mozzarella, or Monterey Jack; use dairy-free alternatives for a vegan option.

Equipment

  • Large Pot

Method
 

Step-by-Step Instructions for Vegetarian Chili Mac
  1. In a large pot, heat 2 tablespoons of olive oil over medium heat until shimmering. This should take about 2 minutes.
  2. Add 1 chopped onion, 1 chopped bell pepper, and 2 medium diced carrots into the pot. Cook these vegetables for about 6 minutes, stirring occasionally, until they are softened and the onion becomes translucent.
  3. Stir in 3 minced garlic cloves, 2 tablespoons of chili powder, 1 teaspoon of ground cumin, and 1 teaspoon of salt. Cook this fragrant mixture for about 30 seconds while stirring continuously.
  4. Add a 15 oz can of diced tomatoes, a 10 oz can of diced tomatoes with green chilies, 8 oz of elbow macaroni, and 15 oz cans of black and red kidney beans (rinsed and drained) into the pot. Pour in 2 cups of water, and stir everything thoroughly.
  5. Increase the heat to medium-high and bring everything to a simmer. Once bubbling lightly, lower the heat to maintain a gentle simmer.
  6. Cover the pot and cook for about 12-15 minutes, stirring occasionally, until the pasta is cooked al dente and the liquid thickens into a rich sauce.
  7. Remove the pot from the heat and stir in 2 cups of shredded cheese, reserving a little for the top.
  8. Sprinkle the reserved cheese over the top and let it rest for a few minutes.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 70gProtein: 20gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 30mgSodium: 800mgPotassium: 800mgFiber: 15gSugar: 6gVitamin A: 50IUVitamin C: 70mgCalcium: 30mgIron: 20mg

Notes

Use a large pot to ensure the ingredients have enough space to cook evenly. Adjust spice levels as desired; consider freezing for quick meals later.

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