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Vegetarian Chili Mac

Savory Vegetarian Chili Mac for Quick Family Dinners

Quick and delicious Vegetarian Chili Mac combines mac and cheese with hearty chili for a family-friendly dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chili Base
  • 2 tablespoons olive oil can substitute with vegetable or coconut oil
  • 1 chopped onion any variety works
  • 1 bell pepper any color, or poblano for heat
  • 2 medium carrots substitute with zucchini or celery
  • 2 garlic cloves, minced fresh is best
  • 1 tablespoon chili powder adjust to taste
  • 1 teaspoon ground cumin coriander can be a substitute
  • 1 pinch salt to taste
For the Tomato Mixture
  • 1 can canned diced tomatoes fire-roasted for extra kick
  • 1 can canned diced tomatoes with green chilies or mild diced tomatoes
For the Pasta & Beans
  • 2 cups elbow macaroni pasta or any short pasta
  • 1 cup canned black beans drained and rinsed
  • 1 cup canned red kidney beans drained and rinsed
For Cooking
  • 3 cups water vegetable broth for more flavor
For Extra Creaminess
  • 1.5 cups shredded cheese any kind, vegan option available

Equipment

  • large skillet or pot

Method
 

Step-by-Step Instructions
  1. Heat 2 tablespoons of olive oil over medium heat in a large skillet or pot until it shimmers.
  2. Add 1 chopped onion, 1 diced bell pepper, and 2 medium diced carrots. Cook for 6 minutes until softened.
  3. Stir in 2 minced garlic cloves, 1 tablespoon chili powder, 1 teaspoon ground cumin, and a pinch of salt. Cook for 30 seconds.
  4. Pour in 1 can of diced tomatoes, 1 can of diced tomatoes with green chilies, 2 cups of elbow macaroni, 1 cup black beans, 1 cup red kidney beans, and 3 cups water. Stir to combine.
  5. Increase heat to simmer, then reduce to low and cover. Cook for 12-15 minutes, stirring occasionally until pasta is tender.
  6. Remove from heat and stir in 1½ cups shredded cheese until melted.
  7. Top with reserved cheese and serve immediately.

Nutrition

Serving: 1bowlCalories: 500kcalCarbohydrates: 70gProtein: 20gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 800mgPotassium: 600mgFiber: 12gSugar: 6gVitamin A: 1500IUVitamin C: 40mgCalcium: 300mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 3 days in the fridge or freeze for up to 3 months. Reheat with additional water or broth to restore creaminess.

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