Vegetarian Chili Mac

This Vegetarian Chili Mac is the ultimate comfort food mashup you didn’t know you needed. Combining the hearty, spicy flavors of chili with the creamy, cheesy goodness of mac and cheese, this one-pot wonder is perfect for weeknight dinners, potlucks, or whenever you crave a bowl of soul-warming goodness. It’s packed with beans, spices, and melty cheddar, making it both filling and flavorful without any meat. Plus, it’s super simple to make and loaded with wholesome ingredients that’ll leave you feeling satisfied and cozy.

Why It’s Crowd-Pleasing

Vegetarian Chili Mac hits all the right notes: it’s comforting, cheesy, and bursting with bold, smoky spices. Whether you’re feeding a family, entertaining friends, or meal prepping for the week, this dish always disappears fast. The beans add protein and fiber, the pasta gives you that familiar carb hug, and the combination of cumin, chili powder, and paprika delivers just the right kick without overwhelming heat. If you love dishes like Cheesy Taco Pasta Skillet or crave a twist on classic mac and cheese, this recipe will quickly become a favorite in your rotation.

Ingredient Breakdown

• 1 tablespoon olive oil: For sautéing the garlic and blooming the spices, bringing out deep flavor.
• 1 tablespoon minced garlic: Essential for that savory base aroma.
• 2 teaspoons cumin: Adds earthiness and warmth, a chili staple.
• 2 teaspoons chili powder: Brings smokiness and subtle heat.
• 2 teaspoons paprika: Sweet and smoky, rounds out the spice profile.
• 1 1/2 teaspoons garlic powder: Enhances garlic flavor without overpowering.
• 1 1/4 teaspoons salt: Balances and enhances all the other flavors.
• 1/2 teaspoon pepper: Adds mild heat and sharpness.
• 2 tablespoons tomato paste: Concentrated tomato flavor, deepens the sauce.
• 28 ounces crushed tomatoes: The base of the chili sauce, rich and tangy.
• 2 1/2 cups vegetable broth or stock: Keeps the dish moist and infuses flavor.
• 2 cups elbow pasta: The classic mac and cheese pasta shape; holds sauce beautifully.
• 1 (15-ounce) can kidney beans, drained and rinsed: Adds protein and texture.
• 1 (15-ounce) can black beans, drained and rinsed: Adds earthiness and body.
• 1 cup frozen corn: Sweet bursts that contrast the spices nicely.
• 2 cups freshly shredded extra-sharp Cheddar cheese: Melts into creamy, tangy goodness.
• Toppings as desired: Think diced green onions, sour cream, sliced jalapeños, or fresh cilantro for brightness and extra flavor.

Hardware & Gadgets

• Large heavy-bottomed pot or Dutch oven: Perfect for even heat distribution and one-pot cooking.
• Wooden spoon or silicone spatula: For stirring and scraping the bottom without scratching.
• Measuring spoons and cups: To get your spice ratios just right.
• Colander: For rinsing the beans and draining the pasta if needed.
• Cheese grater: Freshly shredding your cheddar ensures it melts smoothly.

Stepwise Method: Vegetarian Chili Mac

Step 1: Sauté the garlic and spices

Heat 1 tablespoon olive oil in your pot over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Stir in the cumin, chili powder, paprika, garlic powder, salt, and pepper. Let the spices toast gently for about 30 seconds to deepen their flavor.

Step 2: Build the chili base

Add 2 tablespoons tomato paste and cook, stirring, for 1-2 minutes until it darkens slightly. Pour in the crushed tomatoes and vegetable broth. Stir well to combine everything into a rich, spicy sauce.

Step 3: Cook the pasta in the chili sauce

Bring the sauce to a gentle boil. Add the elbow pasta directly into the pot. Reduce heat to medium-low and simmer uncovered, stirring occasionally, until the pasta is tender and has absorbed most of the liquid, about 10-12 minutes.

Step 4: Add beans and corn

Stir in the drained kidney beans, black beans, and frozen corn. Simmer for another 5 minutes to heat everything through and meld the flavors.

Step 5: Melt in the cheese

Remove the pot from heat and sprinkle 2 cups shredded extra-sharp Cheddar cheese over the top. Stir gently until the cheese is melted and the sauce becomes creamy and luscious.

Step 6: Serve with your favorite toppings

Dish out the Vegetarian Chili Mac into bowls and top with your choice of diced green onions, sour cream, jalapeño slices, or fresh herbs. Serve immediately for the best melty-cheesy experience.

Warm & Cool Weather Spins

• Warm weather: Serve chilled or at room temperature as a pasta salad with a splash of lime juice and fresh cilantro for brightness.
• Cool weather: Add a pinch of cayenne or chipotle powder for extra heat, and top with crispy fried onions for crunch.
• Veggie boost: Stir in sautéed bell peppers, zucchini, or mushrooms during Step 3 for added texture and nutrition.
• Dairy-free: Swap cheddar for a plant-based cheese or nutritional yeast to keep it creamy and vegan-friendly.

Avoid These Traps

• Don’t overcook the pasta. Keep an eye on it during simmering to prevent mushiness; it should still have a slight bite as it absorbs the sauce.
• Be careful with salt. Since beans and broth can contain sodium, taste before adding extra salt to avoid over-salting.
• Use freshly shredded cheese instead of pre-shredded. It melts better and gives a creamier texture.
• Don’t skip rinsing the canned beans. It removes excess salt and can reduce any metallic canned flavor.

Freezer-Friendly Notes

This Vegetarian Chili Mac freezes beautifully for meal prep or leftovers. Cool completely before transferring to airtight containers or freezer bags. Freeze for up to 3 months. To reheat, thaw overnight in the fridge and warm gently on the stove or in the microwave, stirring occasionally. You may want to add a splash of vegetable broth or water when reheating to loosen the sauce.

Handy Q&A

Can I substitute the elbow pasta with another type?

Absolutely! Small pasta shapes like shells, rotini, or penne work just as well in this recipe. Just adjust cooking time as needed since different pasta shapes vary in size and thickness.

Is it possible to make this recipe spicy?

Yes! Increase the chili powder or add cayenne pepper to taste. You can also top with sliced jalapeños or a drizzle of hot sauce for an extra kick.

Can I use dried beans instead of canned?

You can, but make sure to soak and cook the beans fully ahead of time since dried beans take much longer to prepare. Using canned beans is a great shortcut without compromising flavor.

What can I serve alongside this dish?

This Vegetarian Chili Mac pairs well with a simple green salad, cornbread, or steamed veggies. For a Tex-Mex twist, try it with a side of guacamole or tortilla chips.

Because You Liked This

• Love bold, cheesy pasta? Check out the Velveeta Mac And Cheese for an ultra-creamy alternative.
• Craving something with a taco twist? The Instant Pot Taco Pasta brings speedy, spicy comfort to the table.
• For a skillet meal packed with cheesy goodness and taco flavors, try the Cheesy Taco Pasta Skillet.

See You at the Table

This recipe for Vegetarian Chili Mac is a warm hug in a bowl and perfect for sharing with loved ones. It’s satisfying enough to stand alone and versatile enough to play with based on your pantry and preferences. Whip it up on a chilly night or bring it to your next gathering—it’s sure to become a go-to favorite. Now, grab your pot, gather your ingredients, and let’s get cooking!

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