One-Pot Vegetarian Chili Mac Recipe

Introduction

This One-Pot Vegetarian Chili Mac is a comforting and flavorful meal that combines hearty beans, tender pasta, and a rich, spicy tomato sauce. It’s perfect for busy weeknights when you want something satisfying with minimal cleanup.

Ingredients

• 3 tbsp. extra-virgin olive oil
• 1 white onion, chopped, divided
• 2 ribs celery, chopped
• 2 jalapeños, thinly sliced, divided
• 1 tsp. kosher salt, plus more
• 4 garlic cloves, minced
• 1 to 3 chilis from canned chilis in adobo, minced
• 1 tbsp. ground cumin
• 1 tsp. dried oregano
• 1 cup freshly chopped cilantro, divided
• 2 1/4 cups cold water
• 1 (28-oz.) can whole tomatoes, crushed
• 1 (15-oz.) can pinto, kidney, white beans, or black beans, drained and rinsed
• 8 oz. dry pasta, such as cavatappi
• 1 cup shredded white cheddar
• 8 oz. low moisture whole milk mozzarella, cut into small cubes
• Corn chips, such as Fritos, for topping

Instructions

1. Step 1: Heat olive oil in a large heavy-bottomed pot over medium heat. Add ¾ of the chopped onion, celery, and ¾ of the sliced jalapeños. Season with salt and cook, stirring occasionally, until the vegetables are mostly tender and the onions are translucent and lightly golden, about 8 to 10 minutes.
2. Step 2: Add the minced garlic and cook until fragrant, about 1 minute. Stir in the minced canned chilis in adobo, ground cumin, and dried oregano, cooking and stirring frequently for another minute.
3. Step 3: Add half of the chopped cilantro and the cold water. Use a wooden spoon to scrape up any browned bits from the bottom of the pan. Then add the crushed tomatoes along with their liquid.
4. Step 4: Stir in the drained beans, dry pasta, and 1 teaspoon salt. Cover the pot, bring to a boil, then reduce the heat to a simmer. Cook with the lid slightly ajar for 14 to 16 minutes, or until the pasta is tender.
5. Step 5: Remove the pot from heat and stir in the shredded cheddar and cubed mozzarella until melted and creamy. Serve topped with crushed corn chips and the remaining sliced jalapeños and onion for garnish.

Tips & Variations

• Adjust the number of canned chilis to suit your heat preference, or omit for a milder dish.
• Try different types of beans or pasta shapes to mix things up.
• For a smoky twist, add a dash of smoked paprika along with the cumin and oregano.
• Use vegetable broth instead of water for a richer flavor.
• Add a squeeze of lime and extra fresh cilantro when serving for brightness.

Storage

Store leftover chili mac in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over low heat, adding a splash of water if needed to loosen the sauce. This dish does not freeze well due to the pasta texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta?

Yes, any short pasta shape like macaroni, penne, or rotini works well in this recipe.

Is this recipe vegan?

This version contains cheese, but you can easily make it vegan by omitting the cheeses or substituting with your favorite plant-based cheese alternatives.

One-Pot Vegetarian Chili Mac Recipe

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★★★★★

4.6 from 792 reviews

• Author: lilan
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Diet: Vegetarian

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Description

A hearty and flavorful one-pot vegetarian chili mac combining tender pasta with a spicy, savory chili and bean mixture, topped with melted cheddar and mozzarella cheeses and crunchy corn chips for an irresistible comfort dish.

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Ingredients

Scale 1x2x3x

Vegetables and Aromatics

• 3 tbsp. extra-virgin olive oil
• 1 white onion, chopped, divided
• 2 ribs celery, chopped
• 2 jalapeños, thinly sliced, divided
• 4 garlic cloves, minced
• 1 to 3 chilis from canned chilis in adobo, minced (depending on spice preference)
• 1 c. freshly chopped cilantro, divided

Spices

• 1 tsp. kosher salt, plus more to taste
• 1 tbsp. ground cumin
• 1 tsp. dried oregano

Liquids and Canned Goods

• 2 1/4 c. cold water
• 1 (28-oz.) can whole tomatoes, crushed (including liquid)
• 1 (15-oz.) can pinto, kidney, white, or black beans, drained and rinsed

Pasta and Cheese

• 8 oz. dry pasta, such as cavatappi
• 1 c. shredded white cheddar
• 8 oz. low moisture whole milk mozzarella, cut into small cubes

Toppings

• Corn chips, such as Fritos, for topping

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Instructions

1. Sauté Vegetables: Heat olive oil in a large heavy-bottomed pot over medium heat. Add ¾ of the chopped onion, chopped celery, and ¾ of the sliced jalapeños. Season with 1 teaspoon kosher salt. Cook, stirring occasionally, until the vegetables are mostly tender and the onions are translucent and lightly golden, about 8 to 10 minutes.
2. Add Aromatics and Spices: Stir in the minced garlic and cook until fragrant, about 1 minute. Add the minced canned chilis in adobo, ground cumin, and dried oregano. Cook while stirring frequently for another minute to release their flavors.
3. Add Liquids and Tomatoes: Pour in half of the chopped cilantro and the cold water. Use a wooden spoon to scrape up any browned bits from the bottom of the pot to add rich flavor. Then, stir in the crushed tomatoes including the liquid from the can.
4. Add Beans, Pasta, and Simmer: Mix in the drained and rinsed beans and the dry pasta along with an additional 1 teaspoon salt. Cover the pot loosely and bring to a boil. Reduce the heat to a simmer and cook with the lid ajar for 14 to 16 minutes, or until the pasta is tender and has absorbed much of the liquid.
5. Incorporate Cheeses: Remove the pot from heat and immediately stir in the shredded white cheddar and cubed mozzarella until fully melted and creamy throughout the chili mac.
6. Garnish and Serve: Serve the chili mac topped with crushed corn chips for crunch, and garnish with the remaining sliced jalapeños, chopped onion, and fresh cilantro for a vibrant finish.

Notes

• Adjust the number of canned chilis in adobo to control the spice level.
• Use any type of beans you prefer, or a mix for more texture.
• The pasta absorbs most of the flavorful broth, so do not overcook it to avoid mushiness.
• For extra creaminess, you can add a splash of milk or cream when stirring in the cheeses.
• If you want to make it vegan, substitute cheeses with plant-based alternatives and omit the corn chips if not vegan-friendly.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Dish
• Method: Stovetop
• Cuisine: American

Keywords: one-pot chili mac, vegetarian chili, chili pasta, comfort food, easy weeknight dinner, cheesy chili mac, bean chili recipe