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–+ servings
Vegetarian Chili Mac

Comforting Vegetarian Chili Mac Ready in 30 Minutes

This Vegetarian Chili Mac combines flavorful chili and creamy mac and cheese in just 30 minutes, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Vegetarian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chili
  • 2 tablespoons Olive Oil Avocado oil can be substituted for varied flavor.
  • 1 cup Chopped Onion Shallots can be used for a milder taste.
  • 1 cup Bell Pepper Any color works or substitute with zucchini.
  • 1 cup Carrots Corn can be used as a sweeter profile.
  • 3 cloves Garlic Garlic powder can be used if fresh isn't available.
  • 1 tablespoon Chili Powder Adjust to taste or use smoked paprika for added smokiness.
  • 1 teaspoon Ground Cumin Omit if allergic.
  • 1 teaspoon Salt Adjust based on dietary needs.
  • 14.5 ounces Diced Tomatoes Fire-roasted tomatoes add extra flavor.
  • 10 ounces Diced Tomatoes with Green Chilies Use plain tomatoes if less heat is desired.
For the Pasta
  • 2 cups Elbow Macaroni Pasta Whole wheat or gluten-free pasta can also be used.
For the Beans
  • 1 can Black Beans Chickpeas can be substituted.
  • 1 can Red Kidney Beans Pinto beans can be used as an alternative.
For Cooking
  • 3 cups Water Vegetable broth offers a flavorful touch.
For the Cheese
  • 1 cup Shredded Cheese Use cheddar, Monterey jack, mozzarella, or a vegan cheese.

Equipment

  • Large Skillet or Pot

Method
 

Step-by-Step Instructions
  1. Heat 2 tablespoons of olive oil in a large skillet or pot over medium heat. Add one chopped onion, one diced bell pepper, and one diced carrot. Sauté for about 6 minutes until softened.
  2. Stir in 3 minced garlic cloves, 1 tablespoon of chili powder, 1 teaspoon of ground cumin, and a pinch of salt. Cook for another 30 seconds until fragrant.
  3. Pour in 14.5 ounces of diced tomatoes and 10 ounces of diced tomatoes with green chilies. Add 2 cups of elbow macaroni pasta, 1 can of black beans, and 1 can of red kidney beans. Stir to combine.
  4. Pour in 3 cups of water and bring to a gentle simmer. Cover and cook for 12-15 minutes, stirring occasionally, until the pasta absorbs the liquid.
  5. Remove from heat and stir in 1 cup of shredded cheese until melted. Serve hot, garnished with reserved cheese.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 55gProtein: 20gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 600mgPotassium: 700mgFiber: 10gSugar: 5gVitamin A: 1500IUVitamin C: 30mgCalcium: 200mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 3 days in the fridge or freeze for up to 3 months. Thaw overnight in the fridge before reheating.

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