Vegetarian Chili Mac
Dive into comfort food heaven with this hearty and flavorful Vegetarian Chili Mac—a one-pot wonder that combines the bold spices of chili with the creamy satisfaction of macaroni and cheese. Packed with wholesome ingredients like kidney beans, black beans, sweet corn, and diced tomatoes, this veggie-loaded dish is rich in protein and fiber, making it both nutritious and filling. A blend of chili powder, cumin, and oregano brings a warm, smoky depth, while cheddar cheese melts into perfection for a creamy finish. With a quick prep time of 15 minutes and a total cook time of 30 minutes, this easy recipe is ideal for busy weeknights or casual gatherings. Serve it hot, topped with fresh cilantro for a pop of color and flavor. Perfect for vegetarian meal planning, this chili mac is sure to be a crowd-pleaser that satisfies your comfort food cravings!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 medium red bell pepper, diced
- 3 garlic cloves, minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 28 ounces canned diced tomatoes
- 15 ounces canned kidney beans, drained and rinsed
- 15 ounces canned black beans, drained and rinsed
- 15 ounces canned corn, drained
- 2 cups vegetable broth
- 8 ounces elbow macaroni
- 1 cup shredded cheddar cheese
- 2 tablespoons fresh cilantro, chopped (optional)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and bell pepper, and sauté for 5-7 minutes until softened.
Stir in the minced garlic, cooking for an additional 1-2 minutes until fragrant.
Add the chili powder, cumin, oregano, salt, and black pepper, stirring well to coat the vegetables with the spices.
Pour in the canned diced tomatoes with their juice, kidney beans, black beans, corn, and vegetable broth. Stir to combine.
Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook for 10 minutes, allowing the flavors to meld.
Stir in the elbow macaroni, ensuring it's fully submerged in the liquid.
Cover the pot and simmer for 12-15 minutes, stirring occasionally, until the macaroni is cooked al dente.
Remove the pot from the heat and stir in the shredded cheddar cheese until melted and well combined.
Serve the chili mac hot, garnished with fresh cilantro if desired.
Nutrition Facts
Calories |
539 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.1 g | 22% | |
| Saturated Fat | 5.9 g | 29% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 23 mg | 8% | |
| Sodium | 1281 mg | 56% | |
| Total Carbohydrate | 79.2 g | 29% | |
| Dietary Fiber | 15.0 g | 53% | |
| Total Sugars | 10.7 g | ||
| Protein | 22.5 g | 45% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 256 mg | 20% | |
| Iron | 5.3 mg | 30% | |
| Potassium | 1080 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
