Vegetarian Chili Mac Recipe
Introduction
This Vegetarian Chili Mac is a comforting, flavorful dish that combines hearty beans, tender pasta, and a rich tomato base with warming spices. It’s perfect for a cozy weeknight meal that comes together in just about half an hour.
Ingredients
- 1 tablespoon olive oil
- 1 cup chopped onion
- 1 bell pepper (chopped small, any color)
- 2 medium carrots (chopped into ¼-inch pieces)
- 3 cloves garlic (minced)
- 1 tablespoon chili powder
- 1 ½ teaspoons ground cumin
- ½ teaspoon salt
- 15 ounce can diced tomatoes
- 10 ounce can diced tomatoes with green chilies (such as RO*TEL)
- 8 ounces elbow macaroni pasta (whole wheat or white)
- 15 ounce can black beans (rinsed and drained)
- 15 ounce can red kidney beans (rinsed and drained)
- 2 cups water
- 2 cups shredded cheese (cheddar, Monterey jack, mozzarella, or a combination)
Instructions
- Step 1: Heat the olive oil in a large skillet or pot over medium heat. Add the onion, bell pepper, and carrots and cook until softened, stirring occasionally, about 6 minutes.
- Step 2: Add the garlic, chili powder, cumin, and salt to the pan with the vegetables and cook, stirring, for 30 seconds.
- Step 3: Stir in the diced tomatoes, diced tomatoes with green chilies, pasta, black beans, kidney beans, and water. Stir well to combine.
- Step 4: Increase the heat to medium-high and bring to a simmer. Then reduce the heat to low, cover, and simmer, stirring every few minutes, until the pasta is tender and most of the liquid has been absorbed, about 12 to 15 minutes.
- Step 5: Remove the pan from heat and stir in most of the shredded cheese, reserving a little for topping. Sprinkle the remaining cheese on top and serve warm.
Tips & Variations
- For a spicier kick, add a pinch of cayenne pepper or use hot diced tomatoes with chilies.
- Swap the elbow macaroni for other pasta shapes like shells or penne for variety.
- Use a dairy-free cheese to make this dish vegan-friendly.
- Add corn or chopped zucchini along with the other vegetables for extra texture and nutrition.
Storage
Store leftover chili mac in an airtight container in the refrigerator for up to 4 days. Reheat gently in a microwave or on the stovetop, adding a splash of water if the pasta looks dry to restore creaminess.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this recipe ahead of time?
Yes, you can prepare the chili mac and refrigerate it. It may thicken after chilling, so add a little water when reheating to loosen the sauce.
Can I freeze Vegetarian Chili Mac?
Yes, this dish freezes well. Cool completely, then freeze in airtight containers for up to 2 months. Thaw overnight in the fridge before reheating.
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Vegetarian Chili Mac Recipe
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A hearty and flavorful Vegetarian Chili Mac combining tender elbow macaroni with a robust blend of beans, tomatoes, and spices. This one-pot meal is enriched with melted cheese and colorful veggies, making it a perfect comfort food for vegetarians seeking a warming, protein-packed dish.
Ingredients
Vegetables & Aromatics
- 1 cup chopped onion
- 1 bell pepper (chopped small, any color)
- 2 medium carrots (chopped into ¼-inch pieces)
- 3 cloves garlic (minced)
Spices & Seasonings
- 1 tablespoon chili powder
- 1 ½ teaspoons ground cumin
- ½ teaspoon salt
Liquids & Canned Goods
- 15 ounce can diced tomatoes
- 10 ounce can diced tomatoes with green chilies (such as RO*TEL)
- 15 ounce can black beans (rinsed and drained)
- 15 ounce can red kidney beans (rinsed and drained)
- 2 cups water
Pasta & Cheese
- 8 ounces elbow macaroni pasta (whole wheat or white)
- 2 cups shredded cheese (cheddar, Monterey jack, mozzarella, or a combination)
Cooking Fat
- 1 tablespoon olive oil
Instructions
- Prepare Vegetables: Heat the olive oil in a large skillet or pot over medium heat. Add the chopped onion, bell pepper, and carrots. Cook, stirring occasionally, until the vegetables are softened, about 6 minutes.
- Add Aromatics and Spices: Stir in the minced garlic, chili powder, ground cumin, and salt. Cook for 30 seconds while stirring to release the flavors.
- Combine Main Ingredients: Add the diced tomatoes, diced tomatoes with green chilies, elbow macaroni, rinsed black beans, rinsed kidney beans, and water to the skillet. Stir everything together thoroughly.
- Simmer the Chili Mac: Increase the heat to medium-high and bring the mixture to a simmer. Then reduce the heat to low, cover the skillet, and cook, stirring every few minutes until the pasta is tender and most of the liquid has been absorbed, approximately 12 to 15 minutes.
- Add Cheese and Serve: Remove the pan from heat, stir in most of the shredded cheese to melt into the chili mac, reserving some cheese to sprinkle on top before serving. Serve warm.
Notes
- You can use any combination of cheddar, Monterey jack, or mozzarella cheese depending on your preference for melty texture and flavor.
- Whole wheat or white elbow macaroni both work well; whole wheat adds more fiber and nutrients.
- Stirring every few minutes during simmering prevents the pasta from sticking and ensures even cooking.
- Adjust chili powder and green chilies quantity based on desired spice level for a milder or spicier dish.
- For a dairy-free version, omit cheese or use a vegan cheese alternative.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Keywords: Vegetarian Chili Mac, one pot meal, comfort food, chili pasta, vegetarian recipe, easy weeknight dinner
