A warm bowl of comfort food awaits, with every spoonful of this vegetarian chili mac bursting with flavor and texture. This delicious vegetarian chili mac is not only a cozy meal but also a one-pot wonder that comes together in about 30 minutes. It’s perfect for those nights when you crave something hearty yet simple to prepare.
This recipe is ideal for families, busy weeknights, or when you want to impress your vegetarian friends. It also stores well, making it a great make-ahead option for meal prep or leftovers.
Why You’ll Love This Recipe
- It combines the heartiness of chili with the comforting texture of mac and cheese.
- It’s a quick, one-pot meal, ready in just 30 minutes.
- You can easily customize the spice level to suit your taste preferences.
- Packed with protein and fiber from the beans, it keeps you satisfied longer.
What You’ll Need
Gather these ingredients to create a cozy dish:
For the Base
- 2 tbsp olive oil (can swap for avocado oil or vegetable oil)
- 1 chopped onion (yellow, red, or white onion)
- 1 bell pepper (any color)
- 2 medium carrots (can substitute with zucchini or celery)
- 3 cloves garlic, minced
- 2 tsp chili powder (adjust to spice preference)
- 1 tsp ground cumin (can use coriander instead)
- 1 tsp salt (Kosher or sea salt preferred)
For the Chili
- 14.5 oz diced tomatoes (fire-roasted for extra flavor)
- 14.5 oz diced tomatoes with green chilies (or use plain for milder dish)
- 1 cup elbow macaroni pasta (whole wheat or gluten-free options)
- 1 can black beans, rinsed and drained
- 1 can red kidney beans (can substitute with pinto beans or chickpeas)
- 2 cups water (necessary for cooking and sauce)
For the Topping
- 1 cup shredded cheese (blend of cheddar, Monterey Jack, or mozzarella)
Note: Use fire-roasted tomatoes for a deeper flavor.
Substitutions & Swaps
- Use canned corn for added sweetness.
- Swap elbow macaroni with any pasta shape.
- Try different beans for variety.
- Use dairy-free cheese for a vegan option.
How to Make It
Follow these simple steps to enjoy your chili mac.
1. Heat the oil
Heat the olive oil in a large pot over medium heat, allowing it to warm for about 1-2 minutes.
2. Sauté vegetables
Add the chopped onion, bell pepper, carrots, and minced garlic. Sauté for about 5-7 minutes until the vegetables are soft and the onions are translucent.
3. Stir in spices
Stir in the chili powder, ground cumin, and salt, mixing well to combine. Cook for another minute to bloom the spices’ flavors.
4. Add tomatoes and beans
Pour in the diced tomatoes and their juices, as well as the black beans and red kidney beans. Stir to integrate all ingredients.
5. Incorporate pasta and water
Add the elbow macaroni and pour in 2 cups of water. Bring the mixture to a gentle boil.
6. Simmer until cooked
Reduce the heat to low, cover, and simmer for about 10-12 minutes, or until the pasta is al dente. Stir occasionally to prevent sticking.
7. Melt cheese on top
Once the pasta is cooked, sprinkle shredded cheese over the top, cover again, and allow it to melt for about 3-5 minutes.
How to Store It
Fridge: Store in an airtight container for up to 5 days.
Freezer: Yes, freeze in portions for easy meals later.
Reheat: Microwave for 2-3 minutes or heat on the stovetop until warm.
Tips for Best Results
- Adjust spice levels by adding more or less chili powder.
- Stir occasionally during the simmering process for even cooking.
- For more creaminess, add a splash of milk or cream when melting the cheese.
Serving Suggestions
- Pair with a fresh green salad for added crunch.
- Serve with crusty bread for a hearty meal.
- Enjoy with guacamole or avocado slices on the side.
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