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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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

Find it online: https://cookedbycleo.com/one-pot-vegetarian-chili-mac-recipe/