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.
