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–+ servings
Bowl of Vegetarian Chili Mac topped with melted cheddar cheese, green onions, and parsley

Vegetarian Chili Mac

5 from 1 vote
A cozy, spoonable mash-up where zesty vegetable chili meets ultra-creamy macaroni and cheese in one comforting skillet.
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Prep Time 10 minutes
Cook Time 20 minutes
Simmer Time 12 minutes
Total Time 42 minutes
Servings: 6
Course: Main Dish, One Pot Meal
Cuisine: American, Vegetarian
Calories: 447
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 tablespoon olive oil use a mild or extra virgin oil
  • 1 cup chopped onion yellow or white onion both work
  • 1 bell pepper chopped small any color bell pepper you like
  • 2 medium carrots chopped into ¼-inch pieces peeled for best texture
  • 3 cloves garlic minced fresh cloves for best flavor
  • 1 tablespoon chili powder adjust to taste if sensitive to spice
  • 1 ½ teaspoons ground cumin freshly opened for stronger aroma
  • ½ teaspoon salt fine sea salt or kosher salt
  • 15 ounces diced tomatoes regular canned, not drained
  • 10 ounces diced tomatoes with green chilies use mild or spicy depending on preference
  • 8 ounces elbow macaroni pasta whole wheat or regular both work
  • 15 ounces black beans rinsed and well drained
  • 15 ounces red kidney beans rinsed and well drained
  • 2 cups water hot water helps it cook faster
  • 2 cups shredded cheese cheddar Monterey jack mozzarella or a blend

Method
 

  1. Warm the olive oil in a large, wide skillet or pot over medium heat, then add the onion, bell pepper, and carrots and cook, stirring now and then, until the vegetables are soft and fragrant, about 6 minutes.
  2. Stir in the garlic, chili powder, cumin, and salt and cook just until the spices smell toasty, about 30 seconds.
  3. Add the diced tomatoes, the tomatoes with green chilies, the dry pasta, both kinds of beans, and the water, then stir well to combine everything evenly.
  4. Turn the heat up to medium-high and bring the mixture to a gentle simmer, then lower the heat, cover, and cook, stirring every few minutes, until the pasta is tender and most of the liquid is absorbed, about 12–15 minutes.
  5. Take the pan off the heat and stir in most of the shredded cheese until creamy, then scatter the remaining cheese over the top and serve right away.

Nutrition

Serving: 420gCalories: 447kcalCarbohydrates: 63gProtein: 23gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 29mgSodium: 1029mgPotassium: 920mgFiber: 13gSugar: 9gVitamin A: 4811IUVitamin C: 42mgCalcium: 306mgIron: 5mg

Notes

Big, cozy skillet energy with just enough spice to keep things interesting. This is the kind of dinner that disappears fast and makes everyone ask for seconds.

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