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

Scale

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