Description
This hearty Vegetarian Chili Mac combines tender elbow macaroni with a flavorful mix of beans, fire-roasted tomatoes, and warming spices, all finished with creamy melted cheddar cheese. It’s a comforting one-pan dish that’s easy to make in about 40 minutes, perfect for a cozy family meal or a satisfying weeknight dinner.
Ingredients
Pasta
- 8 ounces elbow macaroni (about 225 grams)
Vegetables & Aromatics
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 3 garlic cloves, minced
- 1 medium bell pepper, diced (red or green)
- 1 small jalapeño, seeded and diced (optional)
Beans & Tomatoes
- 1 can kidney beans (15 ounces / 425 grams), drained and rinsed
- 1 can black beans (15 ounces / 425 grams), drained and rinsed
- 1 can diced tomatoes (14.5 ounces / 411 grams), preferably fire-roasted
Liquids & Dairy
- 2 cups vegetable broth (475 ml)
- 1 1/2 cups shredded sharp cheddar cheese (about 170 grams)
- 1/2 cup milk (120 ml), whole or 2%, can substitute almond milk
Spices & Seasonings
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- Salt and black pepper to taste
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Add elbow macaroni and cook for 6–7 minutes until al dente. Drain and set aside. Alternatively, you can skip this step and cook the pasta directly in the skillet with broth later to save time and dishes.
- Sauté Vegetables: Heat olive oil over medium heat in a large skillet. Add finely chopped yellow onion and cook for about 4 minutes until softened and translucent. Add minced garlic, diced bell pepper, and jalapeño (if using). Stir and cook for 2–3 minutes until fragrant and tender.
- Add Spices and Liquids: Stir in chili powder, cumin, smoked paprika, cayenne pepper (if using), salt, and black pepper, mixing well to coat the vegetables evenly. Pour in the vegetable broth and diced tomatoes with their juices. Bring the mixture to a simmer.
- Combine Beans and Pasta: Add the drained kidney and black beans to the skillet along with the cooked macaroni (or dry pasta if you skipped step 1). Make sure the liquid covers the pasta if using dry. Simmer gently for 10–12 minutes, stirring occasionally, until the pasta is tender and the liquid has reduced slightly. Add more broth or water if it becomes too dry.
- Finish with Cheese and Milk: Lower the heat to low and stir in the shredded sharp cheddar cheese and milk. Continue stirring until the cheese melts completely into a smooth, creamy sauce. Adjust seasoning to taste and add extra milk if the mixture is too thick.
- Serve: Serve the Vegetarian Chili Mac hot. Optionally, top with chopped cilantro, sour cream or Greek yogurt, avocado slices, or crushed tortilla chips for extra flavor and texture.
Notes
- You can cook the pasta directly in the skillet with the broth and tomatoes to save time and reduce dishes.
- Adjust the spice levels by omitting jalapeño and cayenne pepper if you prefer a milder dish.
- Almond milk is an excellent dairy-free substitute if you want to make this recipe lactose-free.
- Use fire-roasted diced tomatoes for a smoky depth of flavor, but regular diced tomatoes work as well.
- Leftovers store well in the refrigerator for up to 3 days and reheat gently with a splash of milk or broth to loosen the sauce.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
