Vegetarian Chili Mac
Enjoy this easy-to-make Vegetarian Chili Mac recipe that combines hearty chili with creamy mac and cheese. Perfect for busy weeknights—try it today!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 6
- Category: Main
- Method: One-Pot Cooking
- Cuisine: American
Ingredients
Scale
- 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)
- 1 tablespoon chili powder
- 1 ½ teaspoons ground cumin
- ½ teaspoon salt
- 15 ounce can diced tomatoes
- 10 ounce can diced tomatoes with green chilies
- 8 ounces elbow macaroni pasta (whole wheat or white)
- 15 ounce can black beans (rinsed and drained)
- 15 ounce can red kidney beans (rinsed and drained)
- 2 cups water
- 2 cups shredded cheese (cheddar, Monterey jack, mozzarella, or a combination)
Instructions
- Heat olive oil in a large skillet over medium heat. Add onion, bell pepper, and carrots; cook until softened (about 6 minutes).
- Stir in garlic, chili powder, cumin, and salt; cook until fragrant (about 30 seconds).
- Add diced tomatoes, pasta, black beans, kidney beans, and water; mix well.
- Increase heat until simmering; then reduce to low and cover. Cook for 12-15 minutes until pasta is tender.
- Remove from heat, stir in cheese (reserve some for topping), and serve hot.
Nutrition
- Serving Size: 1 cup
- Calories: 385
- Sugar: 6g
- Sodium: 684mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 10g
- Protein: 17g
- Cholesterol: 36mg
Find it online: https://homemadeglutenfree.com/vegetarian-chili-mac-2/