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Vegetarian Chili Mac

Creamy Vegetarian Chili Mac for Ultimate Comfort in a Bowl

Indulge in this hearty Vegetarian Chili Mac, a quick and guilt-free comfort food perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Vegetarian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chili Base
  • 2 tablespoons Olive Oil Substitute with avocado oil for a different profile.
  • 1 Chopped Onion Can be replaced with shallots for a milder taste.
  • 1 Bell Pepper (any color) Substitute with zucchini for a different texture.
  • 2 cups Carrots (chopped into ¼-inch pieces) Frozen carrots can be used as a quick alternative.
  • 3 cloves Garlic (minced) Fresh garlic can be replaced by garlic powder (1/8 tsp per clove).
  • 2 tablespoons Chili Powder Adjust quantity to taste or use smoked paprika for a smoky flavor.
  • 1 teaspoon Ground Cumin Can be omitted for a milder flavor, but recommended for authentic taste.
  • 1 teaspoon Salt Kosher salt works best; adjust to dietary needs.
  • 1 can Diced Tomatoes Use crushed tomatoes for a smoother texture.
  • 1 can Diced Tomatoes with Green Chilies (e.g., RO*TEL) Use mild variants for less spice.
For the Pasta
  • 2 cups Elbow Macaroni Pasta (whole wheat or white) Substitute with gluten-free pasta for a gluten-free dish.
For the Protein
  • 1 can Black Beans (rinsed and drained) Can swap for pinto beans or cannellini beans.
  • 1 can Red Kidney Beans (rinsed and drained) Can replace with chickpeas.
For Cooking
  • 3 cups Water Vegetable broth can add more flavor.
For the Cheesy Topping
  • 1.5 cups Shredded Cheese (cheddar, Monterey jack, mozzarella) Use vegan cheese for a dairy-free version.

Equipment

  • Large skillet or pot

Method
 

Step-by-Step Instructions for Vegetarian Chili Mac
  1. Begin by heating 2 tablespoons of olive oil in a large skillet or pot over medium heat. Add 1 chopped onion, 1 diced bell pepper, and 2 chopped carrots, sautéing for about 6 minutes.
  2. Next, add 3 cloves of minced garlic, 2 tablespoons of chili powder, 1 teaspoon of ground cumin, and 1 teaspoon of salt to the pot. Stir these ingredients together and cook for about 30 seconds until fragrant.
  3. Stir in 1 can of diced tomatoes, 1 can of diced tomatoes with green chilies, 2 cups of elbow macaroni, 1 can of rinsed black beans, and 1 can of rinsed red kidney beans. Pour in 3 cups of water and mix thoroughly.
  4. Cover the pot and reduce the heat to low. Let the Vegetarian Chili Mac cook for about 12 to 15 minutes, stirring occasionally.
  5. Once the pasta is cooked, remove the skillet from heat. Stir in about 1.5 cups of shredded cheese, allowing it to melt into the warm mixture.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 55gProtein: 20gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 20mgSodium: 800mgPotassium: 600mgFiber: 15gSugar: 6gVitamin A: 1500IUVitamin C: 40mgCalcium: 300mgIron: 4mg

Notes

Store in an airtight container for up to 3 days. Can be frozen for up to 3 months.

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