One-Pot Vegetarian Chili Mac
One of our favorite comfort food recipes, this weeknight dinner combines two classics: mac & cheese and hearty vegetarian chili. This smoky, flavor-packed meal all comes together in one pot, and it's SUPER versatile. Throw in your favorite bean and pasta shape, melt in your favorite cheese, and top with whatever you like—as long as it's crunchy 😉. Like we said, this mac is not only easy and delicious, but extremely versatile. Use any beans, pasta shape, or cheese that you like. Black beans, white beans, kidney, and pinto are all classic choices, and you really can't go wrong with...
One of our favorite comfort food recipes, this weeknight dinner combines two classics: mac & cheese and hearty vegetarian chili. This smoky, flavor-packed meal all comes together in one pot, and it’s SUPER versatile. Throw in your favorite bean and pasta shape, melt in your favorite cheese, and top with whatever you like—as long as it’s crunchy 😉.
Like we said, this mac is not only easy and delicious, but extremely versatile. Use any beans, pasta shape, or cheese that you like. Black beans, white beans, kidney, and pinto are all classic choices, and you really can’t go wrong with the pasta shape, but we went with cavatappi here. As far as toppings go, Frito’s are classic but fried onions, any corn/tortilla chip, or toasted nut would do the trick. We love this vegetarian version, but for a vegan version, sub in vegan cheese for the dairy cheeses, or skip it all together!
Ingredients
- 3 Tbsp.extra-virgin olive oil
- 1white onion, chopped, divided
- 2ribs celery, chopped
- 2jalapeños, thinly sliced, divided
- 1 tsp.kosher salt, plus more
- 4garlic cloves, minced
- 1 to 3 chilis from canned chilis in adobo, depending on spice preference, minced
- 1 Tbsp.ground cumin
- 1 tsp.dried oregano
- 1 c.freshly chopped cilantro, divided
- 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
- 8 oz.dry pasta, such as cavatappi
- 1 c.shredded white cheddar
- 8 oz.low moisture whole milk mozzarella, cut into small cubes
- Corn chips, such as Fritos, for topping
Directions
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- Step 1Heat olive oil in a large heavy-bottomed pot over medium heat. Add ¾ onion, celery, and ¾ of the jalapeños. (The rest of the onion and jalapeño are for garnish!) Season with salt and cook until vegetables are mostly tender and onions are translucent and lightly golden, about 8 to 10 minutes.
- Step 2Add garlic and cook until fragrant, 1 minute. Add minced chili, cumin, and oregano, and cook, stirring frequently, for 1 minute more. Add ½ the cilantro and water, and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Add crushed tomatoes along with any liquid in the can.
- Step 3Add beans, dry pasta, and 1 teaspoon salt. Cover, bring up to a boil, then reduce heat to a simmer and let cook with lid ajar for 14 to 16 minutes, until pasta is tender.
- Step 4Remove from heat and stir in cheeses until melted. Serve with crushed corn chips and the remaining sliced jalapeños and onion for garnish.
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Jessica Williams
Michael Johnson
