Introduction

This One-Pot Vegetarian Chili Mac is a comforting and flavorful dish perfect for busy weeknights. Combining hearty beans, pasta, and melty cheeses with a spicy kick, it’s an easy meal that satisfies both vegetarians and chili lovers alike.

One-Pot Vegetarian Chili Mac Recipe - Recipe Image

Ingredients

3 Tbsp. extra-virgin olive oil
1 white onion, chopped, divided
2 ribs celery, chopped
2 jalapeños, thinly sliced, divided
1 tsp. kosher salt, plus more
4 garlic cloves, minced
1 to 3 chilis from canned chilis in adobo, minced (adjust to spice preference)
1 Tbsp. ground cumin
1 tsp. dried oregano
1 cup freshly chopped cilantro, divided
2 1/4 cups cold water
1 (28-oz.) can whole tomatoes, crushed
1 (15-oz.) can beans (pinto, kidney, white, or black), drained and rinsed
8 oz. dry pasta, such as cavatappi
1 cup shredded white cheddar
8 oz. low moisture whole milk mozzarella, cut into small cubes
Corn chips, such as Fritos, for topping

Instructions

Step 1: Heat olive oil in a large heavy-bottomed pot over medium heat. Add ¾ of the chopped onion, celery, and ¾ of the sliced jalapeños. Season with salt and cook until the vegetables are mostly tender and onions are translucent and lightly golden, about 8 to 10 minutes.
Step 2: Add minced garlic and cook until fragrant, about 1 minute. Stir in the minced canned chilis, ground cumin, and dried oregano, cooking while stirring frequently for 1 more minute. Add half the chopped cilantro and cold water, then use a wooden spoon to scrape up any browned bits from the bottom of the pot. Pour in the crushed tomatoes with their juices.
Step 3: Stir in the drained beans, dry pasta, and 1 teaspoon salt. Cover the pot and bring to a boil, then reduce heat to a simmer with the lid slightly ajar. Cook for 14 to 16 minutes, or until the pasta is tender.
Step 4: Remove the pot from heat and stir in the shredded cheddar and cubed mozzarella until melted and creamy. Serve topped with crushed corn chips and the remaining sliced jalapeños and chopped onion as garnish.

Tips & Variations

For a milder dish, use fewer canned chilis and jalapeños or omit them entirely.
Try using different types of beans to add variety and texture.
Swap the pasta for gluten-free options if needed.
Add a squeeze of lime juice before serving to brighten the flavors.

Storage

Store leftover chili mac in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water to loosen the sauce if it has thickened. This dish does not freeze well due to the dairy and pasta texture changes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh chilis instead of canned chilis in adobo?

Yes, fresh chilis can be used, but they may alter the flavor slightly since adobo provides a smoky, tangy element. Adjust the quantity based on your spice tolerance.

What pasta works best for this recipe?

Short, sturdy pasta shapes like cavatappi, elbow macaroni, or small shells work well because they hold the sauce nicely and cook evenly in one pot.

One-Pot Vegetarian Chili Mac Recipe

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★★★★★

4.9 from 132 reviews

This One-Pot Vegetarian Chili Mac combines hearty beans, tender pasta, and a rich blend of spices into a comforting, cheesy dish. Perfect for a quick and flavorful weeknight meal, this recipe uses simple ingredients cooked together in one pot, resulting in a warming chili mac topped with crunchy corn chips for texture and a fresh cilantro garnish.

Author: Cleo
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 6 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Vegetables and Aromatics

3 Tbsp. extra-virgin olive oil
1 white onion, chopped, divided
2 ribs celery, chopped
2 jalapeños, thinly sliced, divided
4 garlic cloves, minced

Spices and Herbs

1 tsp. kosher salt, plus more to taste
1 to 3 chilis from canned chilis in adobo, minced
1 Tbsp. ground cumin
1 tsp. dried oregano
1 cup freshly chopped cilantro, divided

Liquids and Canned Goods

2 1/4 cups cold water
1 (28-oz.) can whole tomatoes, crushed
1 (15-oz.) can pinto, kidney, white beans, or black beans, drained and rinsed

Other Ingredients

8 oz. dry pasta, such as cavatappi
1 cup shredded white cheddar cheese
8 oz. low moisture whole milk mozzarella, cut into small cubes
Corn chips, such as Fritos, for topping

Instructions

Prepare the base vegetables: Heat olive oil in a large heavy-bottomed pot over medium heat. Add three-fourths of the chopped onion, celery, and three-fourths of the sliced jalapeños (reserve the rest for garnish). Season with salt and cook, stirring occasionally, until the vegetables are mostly tender and the onions become translucent and lightly golden, about 8 to 10 minutes.
Add aromatics and spices: Stir in the minced garlic and cook until fragrant, about 1 minute. Then add the minced canned chilis in adobo, ground cumin, and dried oregano. Cook while stirring frequently for an additional minute to toast the spices and deepen their flavors.
Build the chili base: Add half of the chopped cilantro and the cold water to the pot. Use a wooden spoon to scrape up any browned bits stuck to the bottom of the pan for extra flavor. Pour in the crushed whole tomatoes along with all their juices.
Add beans, pasta, and simmer: Stir in the drained and rinsed beans, dry pasta, and an additional teaspoon of salt. Cover the pot and bring the mixture to a boil. Once boiling, reduce the heat to a simmer and cook with the lid slightly ajar for 14 to 16 minutes, or until the pasta is tender and cooked through.
Finish with cheese and garnish: Remove the pot from heat and stir in the shredded white cheddar and cubed mozzarella cheese until the cheese is fully melted and the mixture is creamy. Serve the chili mac topped with crushed corn chips and the reserved sliced jalapeños, onion, and remaining cilantro as fresh garnishes for added texture and flavor.

Notes

Adjust the amount of canned chilis in adobo to control the heat level according to your spice preference.
Using a heavy-bottomed pot helps prevent the chili mac from burning or sticking during simmering.
If you prefer, substitute pasta shapes like elbow macaroni or penne for cavatappi.
Leftovers keep well refrigerated for up to 3 days and reheat nicely on the stovetop or microwave.
For a vegan version, omit the cheese or use vegan cheese alternatives.
Adding corn chips just before serving ensures they stay crunchy and add a delightful texture contrast.

Keywords: vegetarian chili mac, one-pot meal, chili pasta, meatless chili, comfort food, easy dinner recipe