Description
This hearty Vegetarian Chili Mac combines tender elbow macaroni with a flavorful mix of beans, diced tomatoes, vegetables, and spices, all simmered together in one skillet for a comforting and protein-packed meal perfect for weeknight dinners.
Ingredients
Vegetables and Aromatics
- 1 tablespoon olive oil
- 1 cup chopped onion
- 1 bell pepper, chopped small (any color)
- 2 medium carrots, chopped into ¼-inch pieces
- 3 cloves garlic, minced
Spices
- 1 tablespoon chili powder
- 1 ½ teaspoons ground cumin
- ½ teaspoon salt
Canned Goods
- 15 ounce can diced tomatoes
- 10 ounce can diced tomatoes with green chilies (such as RO*TEL)
- 15 ounce can black beans, rinsed and drained
- 15 ounce can red kidney beans, rinsed and drained
Pasta and Dairy
- 8 ounces elbow macaroni pasta (whole wheat or white)
- 2 cups shredded cheese (cheddar, Monterey Jack, mozzarella, or a combination)
Liquids
- 2 cups water
Instructions
- Heat oil and sauté vegetables: Heat the olive oil in a large skillet or pot over medium heat. Add the chopped onion, bell pepper, and carrots. Cook, stirring occasionally, until the vegetables are softened, about 6 minutes.
- Add garlic and spices: Add the minced garlic, chili powder, ground cumin, and salt to the pan with the vegetables. Cook while stirring for 30 seconds to release the spices' flavors.
- Add remaining ingredients: Stir in the diced tomatoes, diced tomatoes with green chilies, elbow macaroni pasta, black beans, red kidney beans, and water. Mix everything well to combine.
- Simmer the chili mac: Increase heat to medium-high and bring the mixture to a simmer. Then reduce heat to low, cover, and let it cook gently, stirring every few minutes, until the pasta is tender and most of the liquid is absorbed. This should take about 12 to 15 minutes.
- Finish with cheese and serve: Remove the skillet from the heat. Stir in most of the shredded cheese, reserving some for topping. Sprinkle the remaining cheese on top and serve immediately while warm.
Notes
- Use whole wheat pasta for added fiber and nutrients.
- If you prefer a spicier dish, use diced tomatoes with green chilies that have a hotter flavor or add a pinch of cayenne pepper.
- Substitute the cheese with a vegan or lactose-free alternative for dietary needs.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stovetop or microwave.
- To make the dish gluten-free, substitute elbow macaroni with a gluten-free pasta variety.
