Description
This One Pot Cheesy Vegetarian Chili Mac is a comforting and flavorful dish combining the zest of chili with creamy macaroni and melted cheddar cheese, all cooked in a single pot for easy preparation and cleanup. Packed with beans, corn, and a robust tomato base, it’s a hearty meal perfect for weeknights or meal prep.
Ingredients
Vegetables & Aromatics
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 1 cup frozen corn kernels
Dry & Canned Ingredients
- 2 Tbsp flour
- 2 Tbsp chili powder
- 1 15oz can diced tomatoes
- 1 15oz can tomato sauce
- 1 15oz can kidney beans, drained and rinsed
- 1 15oz can black beans, drained and rinsed
- 1 15oz can pinto beans, drained and rinsed
- 2 cups uncooked macaroni noodles
Liquids & Dairy
- 1 Tbsp olive oil
- 2 cups vegetable broth
- 1 cup shredded sharp cheddar cheese
Instructions
- Sauté Aromatics: Dice the onion and mince the garlic. In the bottom of a large 5-quart pot, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and minced garlic and sauté for 2-3 minutes until the onions become soft and transparent.
- Add Flour and Chili Powder: Sprinkle in 2 tablespoons of flour and 2 tablespoons of chili powder. Continue stirring and sauté for about 2 minutes until the flour and chili powder start to coat the bottom of the pot, which helps to develop the base flavor and slightly thicken the sauce later.
- Add Beans and Tomato Base: Drain and rinse the kidney beans, black beans, and pinto beans. Add the diced tomatoes, tomato sauce, all three types of beans, 1 cup of frozen corn, and 2 cups of vegetable broth to the pot. Stir well to combine and to release any bits of flour and chili powder stuck to the pot’s bottom, ensuring even flavor.
- Add Macaroni Noodles and Bring to Boil: Stir in 2 cups of uncooked macaroni noodles. Place the lid on the pot, increase the heat to medium-high, and allow the mixture to come to a boil. Stir every couple of minutes to prevent the noodles from sticking to the bottom.
- Simmer Until Tender: Once boiling, reduce the heat to low, allowing the chili mac to gently simmer. Cook uncovered for 12-15 minutes, stirring frequently so the pasta doesn’t stick and the sauce thickens. The noodles should be tender and the liquid thick and saucy by the end of this simmering period.
- Add Cheese and Serve: Turn off the heat and stir in 1 cup of shredded sharp cheddar cheese until it’s fully melted and incorporated. Serve hot for a hearty and comforting meal.
Notes
- Use a pot large enough to comfortably hold all ingredients and allow for stirring without spilling.
- Adjust chili powder to taste if you prefer a milder or spicier dish.
- For a vegan version, substitute cheddar cheese with a vegan cheese alternative or omit it altogether.
- Make sure to stir frequently during simmering to prevent noodles from sticking and burning at the bottom.
- Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.
- Prep Time: 8 minutes
- Cook Time: 27 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
