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One-Pot Vegetarian Chili Mac Recipe

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★★★★★

4.9 from 69 reviews

This hearty One-Pot Vegetarian Chili Mac combines spicy chili flavors with creamy cheeses and tender pasta for a comforting, easy-to-make meal. Perfect for a weeknight dinner, this dish simmers in one pot combining onions, jalapeños, beans, tomatoes, and spices before finishing with melted cheddar and mozzarella cheese. Topped with crunchy corn chips and fresh cilantro, it offers a satisfying blend of textures and bold southwestern-inspired flavors.

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 (adjust for spice preference)
  • 1 c. freshly chopped cilantro, divided

Spices

  • 1 tsp. kosher salt, plus more for seasoning
  • 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

Pasta and Cheese

  • 8 oz. dry pasta, such as cavatappi
  • 1 c. shredded white cheddar
  • 8 oz. low moisture whole milk mozzarella, cut into small cubes

Toppings

  • 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 kosher salt and cook, stirring occasionally, until the vegetables are mostly tender and the onions become translucent and lightly golden, about 8 to 10 minutes.
  2. Add Aromatics and Spices: Stir in the minced garlic and cook for about 1 minute until fragrant. Then add minced canned chilis in adobo, ground cumin, and dried oregano. Cook while stirring frequently for an additional minute to toast the spices and blend the flavors.
  3. Add Liquids and Herbs: Pour in half of the chopped cilantro and the cold water. Use a wooden spoon to scrape up any browned bits from the pot’s bottom to incorporate flavor. Add the crushed tomatoes along with their juices from the can and stir to combine.
  4. Add Beans and Pasta, Simmer: Stir in the drained and rinsed beans, dry pasta, and 1 teaspoon of salt. Cover the pot and bring to a boil, then reduce the heat to a low simmer. Cook with the lid slightly ajar for 14 to 16 minutes, stirring occasionally, until the pasta is tender and has absorbed some of the liquid.
  5. Finish with Cheese and Garnish: Remove the pot from heat and immediately stir in the shredded white cheddar and cubed mozzarella cheese until fully melted and creamy. Serve the chili mac topped with crushed corn chips, the remaining sliced jalapeños, chopped onion, and the rest of the fresh cilantro for a colorful and flavorful garnish.

Notes

  • You can adjust the spice level by varying the number of canned chilis in adobo and jalapeños.
  • Any medium or small-shaped pasta works—cavatappi, elbow macaroni, or shells are good options.
  • Use a heavy-bottomed pot to prevent sticking and burning during simmering.
  • For a vegan version, substitute cheese with vegan cheese alternatives.
  • Leftovers reheat well and thicken; add a splash of water or broth when reheating if needed.

Keywords: vegetarian chili mac, one pot meal, easy dinner, pasta chili, cheesy chili pasta, meatless chili, weeknight dinner

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