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Vegetarian Chili Mac

Savory Vegetarian Chili Mac: Comfort in Every Bite

This 30-Minute Vegetarian Chili Mac combines creamy mac and cheese with hearty chili flavors for a quick, nutritious family meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Vegetarian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Base Ingredients
  • 2 tablespoons Olive Oil Can use avocado oil or canola oil.
  • 1 cup Chopped Onion
  • 1 piece Bell Pepper Any color, or skip for less crunch.
  • 2 medium Carrots Chopped into ¼-inch pieces, Zucchini can also work well.
  • 3 cloves Garlic Minced.
Chili Seasoning
  • 1 tablespoon Chili Powder Adjust quantity to taste for spice level.
  • 1.5 teaspoons Ground Cumin
  • 0.5 teaspoon Salt
Chili Filling
  • 15 oz Diced Tomatoes Use fire-roasted for added flavor.
  • 10 oz Diced Tomatoes with Green Chilies Use mild if preferred.
  • 15 oz Black Beans Rinsed and drained.
  • 15 oz Red Kidney Beans Rinsed and drained.
Pasta
  • 8 oz Elbow Macaroni Pasta Can use whole wheat or gluten-free pasta.
  • 2 cups Water Can substitute with vegetable broth.
Creamy Finish
  • 2 cups Shredded Cheese Any combination, can use dairy-free cheese for a vegan option.

Equipment

  • large skillet or pot

Method
 

Preparation Steps
  1. Heat 2 tablespoons of olive oil in a large skillet or pot over medium heat for about 1 minute.
  2. Add 1 cup of chopped onion, 1 diced bell pepper, and 2 medium carrots to the pot and sauté for about 6 minutes until softened.
  3. Stir in 3 minced garlic cloves, 1 tablespoon of chili powder, 1 ½ teaspoons of ground cumin, and ½ teaspoon of salt. Cook for an additional 30 seconds.
  4. Stir in 15 oz can of diced tomatoes, 10 oz can of diced tomatoes with green chilies, 8 oz elbow macaroni, 15 oz rinsed black beans, 15 oz rinsed red kidney beans, and 2 cups of water. Mix well.
  5. Bring to a simmer over medium-high heat, then reduce to low. Cover and cook for 12 to 15 minutes until pasta is tender.
  6. Remove from heat and stir in 2 cups of shredded cheese. Reserve some cheese for topping.
  7. Dish into bowls and top with reserved cheese. Serve hot.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 60gProtein: 20gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 30mgSodium: 600mgPotassium: 800mgFiber: 15gSugar: 5gVitamin A: 1200IUVitamin C: 60mgCalcium: 300mgIron: 4mg

Notes

Customize with your favorite veggies or swap beans for other types. Store leftovers in an airtight container for up to 3 days, or freeze for 3 months.

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