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Vegetarian Chili Mac

Comforting Vegetarian Chili Mac: One-Pot Wonder Recipe

Enjoy this Vegetarian Chili Mac, a comforting one-pot meal perfect for busy weeknights and family gatherings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Vegetarian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Olive Oil Any neutral oil can be used if desired.
  • 1 cup Chopped Onion Substitute shallots for a milder taste if preferred.
  • 1 cup Bell Pepper Any color works.
  • 1 cup Carrots Zucchini can be used for a lower-carb option.
  • 2 cloves Garlic Fresh is preferred, but garlic powder can also work.
  • 2 teaspoons Chili Powder Adjust according to taste preference.
  • 1 teaspoon Ground Cumin Recommended for flavor but can be omitted.
For the Chili Mix
  • 15 oz can Diced Tomatoes Fresh tomatoes can be used.
  • 10 oz can Diced Tomatoes with Green Chilies Can be replaced with regular diced tomatoes.
  • 15 oz can Black Beans Substitute with pinto or any other beans you enjoy.
  • 15 oz can Red Kidney Beans Consider switching to cannellini beans if preferred.
For the Pasta
  • 8 oz Elbow Macaroni Whole wheat or gluten-free options can be used.
  • 2 cups Water Vegetable broth can be used for extra flavor.
For the Creamy Finish
  • 2 cups Shredded Cheese A blend of cheddar and mozzarella is suggested.

Equipment

  • large skillet or pot

Method
 

Step-by-Step Instructions
  1. Heat 2 tablespoons of olive oil in a large skillet or pot over medium heat until it shimmers.
  2. Add 1 chopped onion, 1 chopped bell pepper, and 1 diced carrot. Sauté for about 6 minutes until softened.
  3. Stir in 2 minced garlic cloves, 2 teaspoons of chili powder, 1 teaspoon of ground cumin, and a pinch of salt. Cook for 30 seconds.
  4. Add 15 oz can of diced tomatoes, 10 oz can of diced tomatoes with green chilies, 8 oz of elbow macaroni, 15 oz can of black beans, 15 oz can of red kidney beans, and 2 cups of water. Stir until combined.
  5. Increase heat to simmer, then reduce to low and cover. Cook for 12-15 minutes until pasta is tender.
  6. Remove from heat and stir in 2 cups of shredded cheese until melted.
  7. Serve topped with remaining cheese, garnished with fresh herbs or with crusty bread.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 60gProtein: 20gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 600mgPotassium: 800mgFiber: 10gSugar: 5gVitamin A: 800IUVitamin C: 60mgCalcium: 300mgIron: 4mg

Notes

Expert Tips: Cut vegetables evenly, layer flavors, watch pasta doneness, ensure enough liquid, and experiment with cheese varieties.

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