Introduction

This One-Pot Vegetarian Chili Mac is a comforting and flavorful meal that combines hearty beans, tender pasta, and melted cheese all in one pot. It’s perfect for busy weeknights when you want a satisfying dish without the fuss of multiple pots. The blend of spices and fresh cilantro adds a delightful twist to the classic chili mac.

A large white pot with dark blue handles holds a layered pasta dish. The base layer consists of short spiral macaroni mixed with red beans and a red tomato sauce. On top, scattered light green slices of jalapeño peppers, white chopped onion pieces, and small green cilantro leaves add color and texture. There are also broken yellow tortilla chips sprinkled across the dish, adding a crunchy texture. The inside surface of the pot shows light smears of the sauce. The pot sits on a white marbled texture surface, with a small glass bowl of green herbs partially visible in the top right corner. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 Tbsp. extra-virgin olive oil

1 white onion, chopped, divided

2 ribs celery, chopped

2 jalapeños, thinly sliced, divided

1 tsp. kosher salt, plus more

4 garlic 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 cup freshly chopped cilantro, divided

2 1/4 cups 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 cup shredded white cheddar

8 oz. low moisture whole milk mozzarella, cut into small cubes

Corn chips, such as Fritos, for topping

Instructions

Step 1: Heat olive oil in a large heavy-bottomed pot over medium heat. Add ¾ of the chopped onion, chopped celery, and ¾ of the sliced jalapeños. Season with salt and cook until vegetables are mostly tender and onions are translucent and lightly golden, about 8 to 10 minutes.

Step 2: Add minced garlic and cook until fragrant, about 1 minute. Stir in the minced canned chilis, ground cumin, and dried oregano, cooking and stirring frequently for another minute. Add half of the chopped cilantro and cold water. Use a wooden spoon to scrape up any browned bits from the bottom of the pot. Then add the crushed tomatoes along with their juices.

Step 3: Add the drained and rinsed beans, dry pasta, and 1 teaspoon salt to the pot. Cover and bring to a boil, then reduce heat to a simmer and cook with the lid slightly ajar for 14 to 16 minutes, until the pasta is tender.

Step 4: Remove the pot from heat and stir in the shredded cheddar and cubed mozzarella until melted and creamy. Serve topped with crushed corn chips and garnish with the remaining sliced jalapeños, onion, and cilantro.

Tips & Variations

For less heat, reduce the amount of jalapeños and canned chilis, or omit the seeds. For more flavor, toast the cumin and oregano briefly before adding other ingredients.

Try swapping the pasta for gluten-free options if needed. Adding a squeeze of lime juice before serving brightens the dish.

Use a mix of your favorite beans or add diced bell peppers for extra texture and color.

FAQs

Can I make this chili mac vegan?

Yes, simply omit the cheeses or use your favorite plant-based cheese alternatives. You can also substitute olive oil with another vegetable oil if preferred.