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Vegetarian Chili Mac

Creamy Vegetarian Chili Mac for Cozy Nights In

This creamy Vegetarian Chili Mac is a comforting one-pot meal that's ready in just 30 minutes, perfect for cozy nights in.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Vegetarian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1 tablespoon olive oil Provides moisture and enhances flavor during cooking; substitute with vegetable oil if needed.
  • 1 cup chopped onion Adds sweetness and depth; can replace with shallots for a milder flavor.
  • 1 bell pepper Contributes flavor and color; use poblano for added spice or other vegetables like zucchini.
  • 2 medium carrots, chopped Adds texture and sweetness; substitute with frozen mixed vegetables if short on time.
  • 3 cloves garlic, minced Enhances overall aroma and flavor; fresh is best, but garlic powder can substitute in a pinch.
For the Flavor
  • 1 tablespoon chili powder Provides spice and boldness; adjust to taste, and try smoked chili powder for a deeper flavor.
  • 1.5 teaspoons ground cumin Injures warmth and earthiness; omit for a milder dish or if unavailable.
  • 0.5 teaspoon salt Enhances all flavors; adjust for dietary needs.
For the Chili Base
  • 15 oz diced tomatoes Forms the base of the chili flavor; use fire-roasted for a richer taste.
  • 10 oz diced tomatoes with green chilies Adds spiciness and complexity; replace with mild diced tomatoes if preferred.
For the Pasta & Beans
  • 8 oz elbow macaroni Primary starch that absorbs flavors; whole wheat or gluten-free pasta is an excellent alternative.
  • 15 oz black beans, rinsed and drained Adds protein and fiber, enhancing nutrition; replace with pinto beans if desired.
  • 15 oz red kidney beans, rinsed and drained Provides texture and additional protein; substitute with any beans on hand.
For the Creamy Finish
  • 2 cups water Needed for cooking pasta and creating sauce; broth can be used for added flavor.
  • 2 cups shredded cheese Melts into the dish for a creamy texture; use vegan cheese alternative for a dairy-free option.

Equipment

  • Large skillet

Method
 

Step-by-Step Instructions
  1. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Once the oil shimmers, add 1 cup of chopped onion, 1 bell pepper (diced), and 2 medium carrots (chopped). Stir frequently for about 6 minutes until the vegetables are softened and onions become translucent.
  2. Stir in 3 minced garlic cloves, 1 tablespoon of chili powder, 1 ½ teaspoons of ground cumin, and ½ teaspoon of salt. Cook for 30 seconds, allowing the spices to bloom and release their fragrances.
  3. Pour in a 15 oz can of diced tomatoes and a 10 oz can of diced tomatoes with green chilies, followed by 8 oz of elbow macaroni, 15 oz of rinsed black beans, and 15 oz of rinsed red kidney beans. Add 2 cups of water and give everything a good stir.
  4. Increase the heat to medium-high and bring your mixture to a gentle simmer. Cover the skillet and let it cook for about 12–15 minutes, stirring occasionally, until the pasta is tender and the liquid is mostly absorbed.
  5. Remove the skillet from heat and fold in 2 cups of shredded cheese. Stir until the cheese melts into the dish, creating a creamy texture. Serve hot, garnished with reserved cheese.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 60gProtein: 20gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 30mgSodium: 800mgPotassium: 700mgFiber: 12gSugar: 5gVitamin A: 800IUVitamin C: 30mgCalcium: 300mgIron: 4mg

Notes

This dish freezes beautifully. Cool completely before transferring to a container. Your Vegetarian Chili Mac will be ready for a quick meal later on!

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