Vegetarian Chili Mac is the ultimate comfort food—a cozy combination of hearty chili and creamy macaroni that comes together in one pot. It’s packed with protein-rich beans, tender pasta, and just the right amount of spice. This dish is easy to make, satisfying, and perfect for feeding a hungry crowd or meal prepping for the week.
Why I Love This Recipe
I love how easy it is to throw together with pantry staples I usually have on hand. The flavor is rich and bold, and the texture is so comforting. It’s one of those meals that’s both filling and nourishing, and because it’s all cooked in one pot, cleanup is a breeze. Plus, it's completely vegetarian, which makes it a great meatless option even for those who aren't vegetarian full-time.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
olive oil
onion
bell pepper
carrots
garlic
chili powder
ground cumin
salt
diced tomatoes
diced tomatoes with green chilies
elbow macaroni pasta
black beans
red kidney beans
water
shredded cheese (cheddar, Monterey Jack, mozzarella, or a mix)
Directions
- I start by heating olive oil in a large pot over medium heat. Then I sauté the chopped onion, bell pepper, and carrots until they begin to soften, which takes about 5-6 minutes.
- Next, I stir in the minced garlic, chili powder, cumin, and salt. I let it all cook for about 30 seconds to let the spices bloom.
- I pour in the diced tomatoes, diced tomatoes with green chilies, black beans, kidney beans, macaroni, and water. I stir everything well to combine.
- I bring the mixture to a simmer, then reduce the heat to low and cover the pot. I let it cook for about 12-15 minutes, stirring occasionally, until the pasta is tender and most of the liquid has been absorbed.
- Once it’s done, I take the pot off the heat and stir in most of the shredded cheese, saving a little to sprinkle on top before serving.
Servings and timing
This recipe makes about 6 hearty servings. It takes roughly 30 minutes from start to finish, including prep and cooking time—perfect for a quick weeknight dinner.
Variations
- Want it spicier? I sometimes add a pinch of cayenne or a few dashes of hot sauce.
- For a vegan version, I skip the cheese or use a dairy-free alternative.
- If I have extra veggies on hand like zucchini, corn, or spinach, I toss them in to bulk it up even more.
- Gluten-free pasta works well in this dish too—just be mindful of cook time and stirring to prevent sticking.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 4 days. When I reheat it, a splash of water helps bring it back to the perfect creamy consistency, whether on the stovetop or in the microwave.
For longer storage, I freeze portions in freezer-safe containers for up to 2 months. I let them thaw overnight in the fridge before reheating.
FAQs
Can I use different types of pasta?
Yes, I’ve tried this with shells, rotini, and even penne. Just adjust the cooking time based on the pasta type.
What if I don’t have diced tomatoes with green chilies?
I’ve swapped them out for regular diced tomatoes and added a small can of green chilies or some chopped jalapeño for heat.
Can I make this ahead of time?
Absolutely. I often make it a day ahead—it actually tastes even better the next day once the flavors have melded.
Do I need to rinse the beans?
Yes, I always rinse and drain canned beans to reduce excess sodium and improve the flavor of the dish.
Can I make this recipe oil-free?
Sure. I’ve sautéed the veggies in a splash of water or vegetable broth instead of oil with good results.
Conclusion
This Vegetarian Chili Mac is a go-to recipe when I want something quick, wholesome, and deeply satisfying. It’s the kind of dish that’s comforting, flavorful, and easy to adapt based on what I have in the kitchen. Whether I’m feeding a crowd or prepping meals for the week, this one never disappoints.
Vegetarian Chili Mac
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Dinner, One-Pot Meals
- Method: Stovetop
- Cuisine: American, Tex-Mex
- Diet: Vegetarian
Description
Vegetarian Chili Mac is the perfect one-pot comfort food combining hearty chili flavors with creamy macaroni. Packed with protein-rich beans, tender pasta, and bold spices, this easy vegetarian recipe is ideal for weeknight dinners, meal prep, or feeding a crowd.
Ingredients
- Olive oil
- Onion, chopped
- Bell pepper, chopped
- Carrots, chopped
- Garlic, minced
- Chili powder
- Ground cumin
- Salt
- Diced tomatoes
- Diced tomatoes with green chilies
- Elbow macaroni pasta
- Black beans, drained and rinsed
- Red kidney beans, drained and rinsed
- Water
- Shredded cheese (cheddar, Monterey Jack, mozzarella, or a mix)
Instructions
- Heat olive oil in a large pot over medium heat. Sauté onion, bell pepper, and carrots for 5–6 minutes until softened.
- Add garlic, chili powder, cumin, and salt. Cook for 30 seconds to release flavors.
- Stir in diced tomatoes, tomatoes with green chilies, beans, macaroni, and water. Combine well.
- Bring to a simmer, reduce heat, cover, and cook for 12–15 minutes, stirring occasionally, until pasta is tender.
- Remove from heat and stir in most of the cheese. Reserve some for garnish before serving.
Notes
- Spice it up with cayenne or hot sauce.
- Use vegan cheese or skip it entirely for a vegan version.
- Add zucchini, corn, or spinach for extra veggies.
- Use gluten-free pasta if desired; adjust cooking time accordingly.
- Reheat with a splash of water for creamy consistency.
- Freezes well for up to 2 months.
