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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
