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–+ servings
Vegetarian Chili Mac

Satisfying Vegetarian Chili Mac for Cozy Nights In

Delicious Vegetarian Chili Mac, ready in 30 minutes, perfect for busy weeknights. A nutritious and satisfying one-pot meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Chili Base
  • 2 tablespoons Olive Oil You can substitute with avocado oil or vegetable oil.
  • 1 Chopped Onion Use shallots for a milder flavor.
  • 1 Bell Pepper Any color can be used, or substitute with zucchini for a lower-carb option.
  • 1 Carrot Swap for corn or frozen mixed vegetables if needed.
  • 2 cloves Garlic Fresh garlic is preferred, but garlic powder works in a pinch.
  • 1 tablespoon Chili Powder Adjust based on taste for heat level.
  • 1 teaspoon Ground Cumin Omit if unavailable.
  • to taste teaspoon Salt Adjust to taste.
Tomato Mixture
  • 1 can Canned Diced Tomatoes Fire-roasted can be used for added flavor.
  • 1 can Canned Diced Tomatoes with Green Chilies Can substitute with mild diced tomatoes.
Pasta and Beans
  • 2 cups Elbow Macaroni Pasta Opt for whole wheat or gluten-free pasta as alternatives.
  • 1 can Black Beans Can be replaced with pinto beans.
  • 1 can Red Kidney Beans Chickpeas can be used as a swap.
For Cooking
  • 2 cups Water Chicken or vegetable broth can enhance flavor.
Cheesy Finish
  • 1.5 cups Shredded Cheese A blend of cheddar, Monterey jack, or mozzarella works perfectly. Use plant-based cheese for a vegan option.

Equipment

  • Large skillet or pot

Method
 

Step-by-Step Instructions
  1. Heat 2 tablespoons of olive oil in a large skillet or pot over medium heat. Add 1 chopped onion, 1 chopped bell pepper, and 1 diced carrot. Cook for about 6 minutes, stirring occasionally, until the vegetables are softened and the onion is translucent.
  2. Stir in 2 minced garlic cloves, 1 tablespoon of chili powder, 1 teaspoon of ground cumin, and a pinch of salt. Cook for an additional 30 seconds, allowing the spices to release their fragrance.
  3. Pour in 1 can of diced tomatoes, 1 can of diced tomatoes with green chilies, and 2 cups of elbow macaroni pasta. Add 1 can each of black beans and red kidney beans, along with 2 cups of water. Mix everything together thoroughly.
  4. Increase the heat to medium-high and bring the mixture to a gentle simmer. Reduce the heat to low, cover the pot, and cook for 12-15 minutes, stirring occasionally until the pasta is tender.
  5. Remove the skillet from heat and stir in 1.5 cups of shredded cheese until melted and fully incorporated.
  6. Spoon generous portions into bowls, top with remaining cheese, and enjoy while hot!

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 55gProtein: 20gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 800mgPotassium: 800mgFiber: 12gSugar: 5gVitamin A: 2000IUVitamin C: 30mgCalcium: 300mgIron: 4mg

Notes

For optimal flavor, enjoy freshly prepared, but leftovers also heat well and taste great.

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