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One-Pot Vegetarian Chili Mac Recipe

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★★★★★

4.8 from 57 reviews

This One-Pot Vegetarian Chili Mac is a hearty, flavorful dish that combines the zesty spice of chilis and jalapeños with the comforting texture of pasta and melty cheeses. Packed with beans, fresh vegetables, and aromatic spices, it’s a perfect all-in-one meal that’s easy to prepare and perfect for chilly evenings.

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
  • 1 to 3 chilis from canned chilis in adobo, minced
  • 1 c. freshly chopped cilantro, divided

Spices and Seasonings

  • 1 tsp. kosher salt, plus more
  • 1 tbsp. ground cumin
  • 1 tsp. dried oregano

Liquids and Canned Goods

  • 2 1/4 c. 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 c. shredded white cheddar
  • 8 oz. low moisture whole milk mozzarella, cut into small cubes
  • Corn chips, such as Fritos, for topping

Instructions

  1. Sauté vegetables: 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.
  2. Add garlic and spices: Add minced garlic to the pot and cook for 1 minute until fragrant. Stir in the minced chilis from canned chilis in adobo, ground cumin, and dried oregano. Cook, stirring frequently, for another minute.
  3. Add liquids and deglaze: Add half of the chopped cilantro and cold water to the pot. Use a wooden spoon to scrape up any browned bits from the bottom of the pan. Pour in the crushed tomatoes along with their liquid.
  4. Add beans, pasta, and simmer: Stir in the drained and rinsed beans, dry pasta, and 1 teaspoon of salt. Cover the pot, bring to a boil, then reduce heat to a simmer. Let it cook with the lid ajar for 14 to 16 minutes, or until the pasta is tender.
  5. Incorporate cheese and serve: Remove the pot from heat and stir in the shredded white cheddar and cubed mozzarella until melted. Serve the chili mac topped with crushed corn chips and garnish with the remaining sliced jalapeños, chopped onion, and cilantro.

Notes

  • You can adjust the spiciness by varying the amount of minced canned chilis and jalapeños used in the recipe.
  • For a different bean variety or mix, choose pinto, kidney, white, or black beans according to your preference.
  • Leftovers keep well refrigerated for up to 3 days and can be reheated on the stovetop with a splash of water to loosen.
  • For a vegan option, substitute the cheeses with vegan cheese alternatives.
  • Using a heavy-bottomed pot helps prevent burning and ensures even cooking.

Keywords: One-Pot, Vegetarian Chili Mac, chili, mac and cheese, beans, pasta, easy dinner, comfort food, stovetop recipe

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