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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.

Ingredients

Scale

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

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