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Vegetarian Chili Mac

This Vegetarian Chili Mac is a cozy, cheesy, and hearty one-pot meal packed with beans, spices, and melty cheddar. Perfect for comforting weeknight dinners!
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Main Course
Cuisine: American
Keyword: Cheesy, Comfort Food, Easy, One-Pot, Vegetarian
Servings: 4 servings

Ingredients

  • 1 tablespoon olive oil for sautéing the garlic and blooming the spices
  • 1 tablespoon minced garlic
  • 2 teaspoons cumin
  • 2 teaspoons chili powder
  • 2 teaspoons paprika
  • 1 1/2 teaspoons garlic powder
  • 1 1/4 teaspoons salt
  • 1/2 teaspoon pepper
  • 2 tablespoons tomato paste
  • 28 ounces crushed tomatoes
  • 2 1/2 cups vegetable broth or stock
  • 2 cups elbow pasta
  • 1 (15-ounce) can kidney beans drained and rinsed
  • 1 (15-ounce) can black beans drained and rinsed
  • 1 cup frozen corn
  • 2 cups freshly shredded extra-sharp Cheddar cheese
  • Toppings as desired diced green onions, sour cream, sliced jalapeños, or fresh cilantro

Instructions

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

Equipment

  • Large heavy-bottomed pot or Dutch oven
  • Wooden spoon or silicone spatula
  • Measuring Spoons and Cups
  • Colander
  • Cheese grater

Notes

  • Do not overcook the pasta; it should remain slightly firm as it absorbs the sauce.
  • Rinse canned beans well to reduce excess salt and metallic flavor.
  • Use freshly shredded cheese for a creamier melt and better texture.
  • This dish freezes well; cool completely before freezing and reheat gently with a splash of broth if needed.
  • For extra spice, add cayenne pepper or sliced jalapeños according to taste.