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–+ servings
Vegetarian Chili Mac

Hearty Vegetarian Chili Mac Ready in Just 30 Minutes

A quick, delicious, and customizable Vegetarian Chili Mac that's perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Vegetarian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chili Base
  • 2 tablespoons Olive Oil Substitute with vegetable oil if needed.
  • 1 Chopped Onion Use shallots for a milder taste.
  • 1 Bell Pepper Any color can be used; substitute with zucchini for a lower-carb option.
  • 1 Carrots Can be replaced with diced celery.
  • 2 cloves Garlic Fresh garlic is preferred, but garlic powder can be used.
  • 2 tablespoons Chili Powder Use mild chili powder for a less spicy version.
  • 1 teaspoon Ground Cumin Substitute with coriander for a different flavor.
  • to taste Salt Adjust to taste based on dietary needs.
For the Sauce
  • 1 can Diced Tomatoes Canned fire-roasted tomatoes can add smokiness.
  • 1 can Diced Tomatoes with Green Chilies Substitute with regular diced tomatoes for a milder dish.
  • 2 cups Water Broth can be used for added flavor.
For the Pasta and Beans
  • 2 cups Elbow Macaroni Pasta Whole wheat or gluten-free pasta can be used.
  • 1 can Black Beans Substitute with pinto beans for different texture.
  • 1 can Red Kidney Beans Any canned bean can be used based on preference.
For the Creaminess
  • 1.5 cups Shredded Cheese Cheddar, Monterey Jack, or mozzarella are great choices; vegan cheese can be used.

Equipment

  • large pot

Method
 

Step-by-Step Instructions for Vegetarian Chili Mac
  1. Heat 2 tablespoons of olive oil in a large pot over medium heat. Add 1 chopped onion, 1 diced bell pepper, and 1 diced carrot. Sauté for about 6 minutes until softened.
  2. Stir in 2 minced garlic cloves, 2 tablespoons of chili powder, 1 teaspoon of ground cumin, and a pinch of salt. Cook for 30 seconds, stirring continuously.
  3. Add 1 can of diced tomatoes, 1 can of diced tomatoes with green chilies, 2 cups of elbow macaroni, 1 can of black beans, 1 can of red kidney beans, and 2 cups of water. Mix thoroughly.
  4. Increase heat to medium-high to bring to a simmer. Reduce heat to low, cover, and allow to simmer for about 12-15 minutes until pasta is tender.
  5. Remove from heat and fold in 1.5 cups of shredded cheese until melted. Serve hot, garnished with remaining cheese.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 60gProtein: 20gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 30mgSodium: 800mgPotassium: 600mgFiber: 12gSugar: 8gVitamin A: 3000IUVitamin C: 40mgCalcium: 300mgIron: 4mg

Notes

Store leftovers in an airtight container for up to 3 days. Can freeze for up to 3 months.

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