One-Pot Vegetarian Chili Mac Recipe

Introduction

This One-Pot Vegetarian Chili Mac is a comforting, flavorful dish that combines hearty beans, tender pasta, and melted cheese in a spicy tomato sauce. Perfect for busy weeknights, it’s easy to make and packed with satisfying textures and tastes.

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
• 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 pinto, kidney, white beans, or black beans, 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

1. 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 1 teaspoon salt and cook until the vegetables are mostly tender and onions are translucent and lightly golden, about 8 to 10 minutes.
2. Step 2: Add minced garlic and cook until fragrant, about 1 minute. Stir in minced canned chilis in adobo, ground cumin, and dried oregano, cooking and stirring frequently for 1 more minute. Add half of the chopped cilantro and cold water, then scrape up any browned bits from the bottom of the pan with a wooden spoon. Stir in crushed tomatoes along with their liquid.
3. Step 3: Add drained and rinsed beans, dry pasta, and an additional teaspoon of salt. Cover the pot, bring to a boil, then reduce heat to a simmer. Let cook with the lid slightly ajar for 14 to 16 minutes, or until the pasta is tender.
4. Step 4: Remove the pot from heat and stir in shredded cheddar and cubed mozzarella until the cheeses melt into the chili mac. Serve topped with crushed corn chips and the remaining sliced jalapeños and onion for garnish.

Tips & Variations

• Use your favorite type of beans or a mix for varied texture and flavor.
• Adjust the number of canned chilis to control the spiciness to your liking.
• Swap cavatappi for elbow macaroni or small shells if preferred.
• Add a squeeze of lime juice or a dollop of sour cream when serving for extra brightness.

Storage

Store leftover chili mac in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water if it has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe vegan?

Yes, omit the cheeses and use vegan cheese alternatives or nutritional yeast for a cheesy flavor. Also, ensure the corn chips are vegan-friendly.

Can I prepare this dish ahead of time?

You can prepare the chili sauce in advance and refrigerate it. Add the pasta and cheeses fresh when ready to serve to maintain the best texture.

One-Pot Vegetarian Chili Mac Recipe

Pin Recipe

Print Recipe

★★★★★

5 from 56 reviews

This One-Pot Vegetarian Chili Mac is a comforting and flavorful dish combining spicy chili with tender pasta and melted cheeses. Made in a single pot, it’s an easy weeknight meal featuring a blend of beans, jalapeños, tomatoes, and a mix of white cheddar and mozzarella cheeses, topped with crunchy corn chips for an irresistible finish.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Chili Mac Base

• 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 to taste
• 4 garlic cloves, minced
• 1 to 3 chilis from canned chilis in adobo, minced (adjust based on 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 pinto, kidney, white beans, or black beans, drained and rinsed
• 8 oz. dry pasta, such as cavatappi

Finishing and Garnish

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

Instructions

1. Sauté the vegetables: Heat olive oil in a large heavy-bottomed pot over medium heat. Add ¾ of the chopped onion, chopped celery, and ¾ of the sliced jalapeños. Season with 1 tsp. kosher salt and cook, stirring occasionally, until the vegetables are mostly tender and the onions are translucent and lightly golden, about 8 to 10 minutes.
2. Add garlic and spices: Stir in the minced garlic and cook for approximately 1 minute, until fragrant. Add the minced canned chilis in adobo, ground cumin, and dried oregano, cooking and stirring frequently for another minute to release their flavors.
3. Incorporate liquids and herbs: Add half of the chopped cilantro and the cold water. Use a wooden spoon to scrape up any browned bits from the bottom of the pot. Add the crushed whole tomatoes along with their juices.
4. Add beans and pasta: Stir in the drained beans and dry pasta, then season with an additional teaspoon of salt. Cover the pot and bring the mixture to a boil, then reduce heat to a simmer. Cook with the lid slightly ajar for 14 to 16 minutes, or until the pasta is tender.
5. Melt cheeses and garnish: Remove the pot from heat and stir in the shredded white cheddar and cubed mozzarella until melted and blended. Serve the chili mac topped with crushed corn chips and garnish with the remaining sliced jalapeños, chopped onion, and remaining cilantro for a fresh, spicy finish.

Notes

• Adjust the number of canned chilis in adobo to suit your spice tolerance.
• Using a heavy-bottomed pot helps prevent sticking and burning.
• Keep the lid ajar during simmering to avoid the pasta becoming mushy.
• For a vegan version, substitute cheese with plant-based alternatives or omit them altogether.
• Serve immediately for the best texture and flavor, as the pasta will absorb more liquid and thicken over time.

Keywords: vegetarian chili mac, one pot chili, pasta chili recipe, easy vegetarian dinner, spicy chili pasta, comfort food