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One-Pot Vegetarian Chili Mac Recipe

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★★★★★

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.

Ingredients

Scale

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

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