One-Pot Vegetarian Chili Mac Recipe

Introduction

This One-Pot Vegetarian Chili Mac is a hearty and flavorful dish that combines the best of chili and cheesy pasta in one easy meal. Packed with beans, spices, and melty cheese, it’s perfect for a cozy weeknight dinner that requires 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 (adjust to taste)
• 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 three-quarters of the chopped onion, the chopped celery, and three-quarters of the sliced jalapeños. Season with salt and cook until the vegetables are mostly tender and the onions are translucent and lightly golden, about 8 to 10 minutes.
2. Step 2: 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. Then 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 pot. Add the crushed tomatoes along with their juice.
3. Step 3: Add the drained beans, dry pasta, and an additional teaspoon of salt. Cover the pot, bring it 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 and most of the liquid has been absorbed.
4. Step 4: Remove the pot from heat and stir in the shredded cheddar and cubed mozzarella until melted and creamy. Serve the chili mac topped with crushed corn chips and garnish with the remaining sliced jalapeños, onion, and cilantro.

Tips & Variations

• For a milder dish, use only one minced chili in adobo and omit the jalapeño garnish.
• Swap out the pasta for gluten-free varieties if needed.
• Try adding diced bell peppers or corn for extra texture and sweetness.
• Use vegan cheese alternatives to make this recipe dairy-free.
• Leftover chili mac tastes great layered with sour cream or avocado slices.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water to loosen the sauce if it has thickened. This dish does not freeze well as the pasta can become mushy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different types of beans?

Yes, you can use any combination of pinto, kidney, white, or black beans depending on your preference or what you have on hand. Just drain and rinse them before adding.

What pasta works best for this recipe?

Pasta shapes like cavatappi, elbow macaroni, or shells hold the sauce well in this chili mac, but feel free to use your favorite dry pasta shape.

One-Pot Vegetarian Chili Mac Recipe

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★★★★★

4.5 from 103 reviews

This One-Pot Vegetarian Chili Mac is a hearty, comforting dish that combines the rich flavors of chili with pasta and melted cheeses, all cooked together in one pot for easy cleanup. Loaded with beans, vegetables, spices, and topped with crunchy corn chips, it’s perfect for a cozy weeknight meal.

• Author: Yana
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Main 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 as needed
• 4 garlic cloves, minced
• 1 to 3 chilis from canned chilis in adobo, minced (adjust based on spice preference)
• 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 cheese
• 8 oz. low moisture whole milk mozzarella, cut into small cubes
• Corn chips, such as Fritos, for topping

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 salt and cook until the vegetables are mostly tender and onions are translucent with a slight golden color, 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, stirring frequently, and cook for an additional minute to release the flavors.
3. Add Liquids and Herbs: Add half of the chopped cilantro and the cold water to the pot. Use a wooden spoon to scrape up any browned bits from the bottom to intensify the flavor. Then add the crushed whole tomatoes along with their juices.
4. Combine Beans and Pasta: Add the drained and rinsed beans, the dry pasta, and an additional teaspoon of salt. Stir to combine all ingredients thoroughly.
5. Simmer: Cover the pot and bring everything to a boil. Once boiling, reduce heat to a simmer, leaving the lid slightly ajar, and cook for 14 to 16 minutes until the pasta is tender and has absorbed most of the liquid.
6. Finish with Cheese: Remove the pot from heat and stir in the shredded cheddar and cubed mozzarella until the cheeses melt smoothly into the chili mac.
7. Serve: Serve hot, topped with crushed corn chips for crunch and garnished with the remaining sliced jalapeños, onion, and cilantro.

Notes

• You can adjust the spiciness by varying the amount of canned chilis in adobo used.
• Use your favorite shape of dry pasta, but cavatappi or similar pasta works best for holding the sauce.
• For a creamier texture, add a splash of milk or vegetable broth before adding the pasta.
• Leftovers store well in an airtight container in the refrigerator for up to 3 days.
• Reheat gently on the stove or in the microwave, adding a splash of water if too thick.

Keywords: vegetarian chili mac, one pot chili recipe, easy vegetarian dinner, chili mac and cheese, stovetop pasta, meatless chili