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Vegetarian Chili Mac

Hearty Vegetarian Chili Mac Ready in Just 30 Minutes

Enjoy a delicious bowl of Vegetarian Chili Mac, a perfect one-pot meal ready in just 30 minutes, combining creamy mac and cheese flavors with zesty chili.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Vegetarian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1 tablespoon Olive Oil Substitute with avocado oil for higher smoke point
  • 1 medium Chopped Onion Can replace with shallots for a milder taste
  • 1 cup Bell Pepper Any color works, or swap with zucchini for lower-carb option
  • 1 cup Carrots Use diced sweet potato for added texture if desired
  • 3 cloves Garlic Fresh garlic is best
For the Chili Flavor
  • 2 tablespoons Chili Powder Adjust to taste
  • 1 teaspoon Ground Cumin Essential for chili flavor
  • 1 teaspoon Salt Adjust according to dietary needs
For the Sauce and Pasta
  • 1 can (14 ounces) Canned Diced Tomatoes Essential for the sauce
  • 1 can (10 ounces) Canned Diced Tomatoes with Green Chilies Adjust to preferred heat level
  • 1 cup Elbow Macaroni Pasta Whole wheat or gluten-free pasta work as substitutes
For the Protein and Creaminess
  • 1 can Black Beans Can substitute with lentils
  • 1 can Red Kidney Beans Rinse before use
  • 2 cups Water Use vegetable broth for more flavor
  • 1 cup Shredded Cheese Mix different types or use plant-based cheese for a vegan option

Equipment

  • Large Skillet

Method
 

Step-by-Step Instructions for Vegetarian Chili Mac
  1. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Once hot, add the chopped onion, bell pepper, and carrots, stirring frequently for about 6 minutes until the vegetables are tender and slightly caramelized.
  2. Stir in 3 cloves of minced garlic along with 2 tablespoons of chili powder, 1 teaspoon of ground cumin, and 1 teaspoon of salt. Cook the mixture for approximately 30 seconds until fragrant.
  3. Pour in a 14-ounce can of diced tomatoes, a 10-ounce can of diced tomatoes with green chilies, 1 cup of elbow macaroni, 1 can each of black beans and red kidney beans (drained and rinsed), and 2 cups of water. Stir everything together.
  4. Increase the heat to medium-high, bringing the mixture to a gentle simmer. Reduce the heat to low, cover, and cook for 12-15 minutes, stirring occasionally.
  5. Remove the skillet from heat and stir in 1 cup of shredded cheese until melted. Serve hot.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 60gProtein: 20gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 20mgSodium: 800mgPotassium: 700mgFiber: 15gSugar: 5gVitamin A: 900IUVitamin C: 45mgCalcium: 200mgIron: 5mg

Notes

Watch your liquid not to add too much water; the pasta should absorb most of it for perfect texture. Adjust the heat level with diced tomatoes for personal preference.

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