Description

This hearty and flavorful one-pot vegetarian chili mac combines the rich, spicy flavors of chili with the comforting texture of cheesy pasta. Featuring beans, fresh vegetables, and a blend of cheeses, this easy-to-make dish offers a satisfying meal perfect for weeknights or casual gatherings.

Ingredients

Scale

Vegetables and Aromatics

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, minced (adjust based on spice preference)
1 cup freshly chopped cilantro, divided

Spices

1 Tbsp. ground cumin
1 tsp. dried oregano

Liquids and Canned Goods

2 1/4 cups cold water
1 (28-oz.) can whole tomatoes, crushed
1 (15-oz.) can pinto, kidney, white, or black beans, drained and rinsed

Pasta and Cheese

8 oz. dry pasta, such as cavatappi
1 cup shredded white cheddar cheese
8 oz. low moisture whole milk mozzarella, cut into small cubes

Toppings

Corn chips, such as Fritos, for topping

Instructions

Cook the Vegetables: Heat olive oil in a large heavy-bottomed pot over medium heat. Add ¾ of the chopped onion, all chopped celery, and ¾ of the sliced jalapeños. Season with 1 teaspoon of kosher salt. Cook and stir until the vegetables are tender, and the onions turn translucent and lightly golden, about 8 to 10 minutes.
Add Spices and Aromatics: Stir in the minced garlic and cook until fragrant, approximately 1 minute. Then add the minced canned chilis in adobo, ground cumin, and dried oregano. Cook while stirring frequently for another minute to release their flavors. Add half of the chopped cilantro and the cold water, scraping the bottom of the pot with a wooden spoon to lift any browned bits. Next, pour in the crushed tomatoes along with their juices.
Add Beans, Pasta, and Simmer: Stir in the drained and rinsed beans, dry pasta, and an additional teaspoon of salt. Cover the pot and bring the mixture to a boil. Once boiling, reduce heat to a simmer, leave the lid ajar, and cook until the pasta is tender, about 14 to 16 minutes. Stir occasionally to prevent sticking.
Finish with Cheese and Serve: Remove the pot from heat. Immediately stir in the shredded white cheddar and cubed mozzarella until the cheeses melt smoothly. Serve hot, topped with crushed corn chips and garnished with the remaining sliced jalapeños and chopped onion for extra crunch and spice.

Notes

Adjust the number of minced canned chilis based on your preferred spice level.
Use any shape of pasta you like, but short tubular pastas like cavatappi work best to hold the sauce.
If you prefer a smoother consistency, you can lightly mash some of the beans before adding.
For extra freshness, add a squeeze of lime juice before serving.
Leftovers keep well refrigerated for 3-4 days and can be reheated on the stovetop with a splash of water.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Stovetop
Cuisine: American

Keywords: one-pot, vegetarian chili mac, chili, mac and cheese, comfort food, easy dinner, cheesy pasta, meatless chili, stovetop chili mac