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 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

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 the minced garlic and cook until fragrant, about 1 minute. Stir in the minced canned chilis in adobo, ground cumin, and dried oregano. Cook, stirring frequently, for another minute.

Step 3: Add half of the chopped cilantro and the cold water, scraping the bottom of the pan with a wooden spoon to loosen any browned bits. Pour in the crushed tomatoes along with their juice.

Step 4: Add the drained beans, dry pasta, and 1 teaspoon salt. Cover the pot, bring 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.

Step 5: Remove the pot from heat and stir in the shredded cheddar and mozzarella cubes until the cheeses melt into the chili mac.

Step 6: Serve hot, topped with crushed corn chips and the remaining sliced jalapeños and chopped onion for garnish.

Tips & Variations

Use whichever beans you prefer or have on hand; a mix of pinto and black beans works particularly well.

For less heat, reduce or omit the canned chilis in adobo and jalapeños.

Try adding a squeeze of fresh lime juice or a dollop of sour cream for extra brightness.

Substitute the shredded cheddar with pepper jack for a spicy twist.

FAQs

Can I use a different type of pasta?

Yes, any short pasta like elbow macaroni, rotini, or penne works well in this recipe. Just adjust cooking time as needed based on the pasta type.

Is this recipe spicy?

The heat level can be adjusted by varying the amount of jalapeños and canned chilis in adobo you use. Start with less if you prefer mild and add more to taste.