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One-Pot Vegetarian Chili Mac Recipe

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★★★★★

4.7 from 103 reviews

This One-Pot Vegetarian Chili Mac is a comforting and hearty dish that combines the rich flavors of chili with creamy mac and cheese elements. Made with a medley of beans, spices, pasta, and cheese, it’s an easy, all-in-one meal perfect for weeknight dinners. Topped with crunchy corn chips and fresh garnishes, it delivers a satisfying texture and vibrant taste without any meat.

Ingredients

Scale

Base 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 (or more) chilis from canned chilis in adobo, minced
  • 1 tbsp. ground cumin
  • 1 tsp. dried oregano
  • 1 c. freshly chopped cilantro, divided
  • 2 1/4 c. cold water

Main Components

  • 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

Cheeses and Toppings

  • 1 c. shredded white cheddar
  • 8 oz. low moisture whole milk mozzarella, cut into small cubes
  • Corn chips, such as Fritos, for topping

Instructions

  1. Heat and 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 until the vegetables are mostly tender and onions turn translucent and lightly golden, about 8 to 10 minutes.
  2. Add Aromatics and Spices: Add the minced garlic and cook until fragrant, about 1 minute. Then stir in the minced canned chili, ground cumin, and dried oregano, cooking and stirring frequently for an additional minute to release their flavors.
  3. Add Liquids and Herbs: Stir in half the chopped cilantro and the cold water, using a wooden spoon to scrape up any browned bits stuck to the bottom of the pan. Add the crushed whole tomatoes including the liquid from the can.
  4. Incorporate Beans and Pasta: Add the drained and rinsed beans, dry pasta, and an additional teaspoon of salt. Cover the pot and bring the mixture up to a boil. Once boiling, reduce heat to a simmer, leave the lid slightly ajar, and cook for 14 to 16 minutes or until the pasta is tender.
  5. Finish with Cheeses and Garnish: Remove the pot from heat and stir in the shredded white cheddar and cubed mozzarella until melted and well combined. Serve the chili mac topped with crushed corn chips and the remaining sliced jalapeños and chopped onion as garnish.

Notes

  • You can use any variety of beans you prefer or a mix to add depth of flavor.
  • Adjust the amount of canned chilis in adobo based on your spice preference.
  • For a vegan version, substitute cheese with plant-based alternatives and ensure the corn chips are vegan-friendly.
  • Use a heavy-bottomed pot to prevent sticking and ensure even cooking.
  • Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.

Keywords: Vegetarian chili mac, one pot pasta, chili mac recipe, easy vegetarian dinner, comfort food, beans and pasta, stove top recipe

Find it online: https://kitchenbyclara.com/one-pot-vegetarian-chili-mac-recipe/