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–+ servings
Vegetarian Chili Mac

Deliciously Cheesy Vegetarian Chili Mac in Just 30 Minutes

A quick and easy Vegetarian Chili Mac that’s hearty, cheesy, and packed with colorful veggies and protein-rich beans.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Olive Oil Substitute with avocado oil for a different flavor.
  • 1 Chopped Onion Shallots make an excellent replacement.
  • 1 Bell Pepper Any color works or omit for lower carbs.
  • 1 Carrot Swap with crunchy celery if preferred.
  • 2 cloves Garlic Fresh is best, but powdered works in a pinch.
For the Spices
  • 2 teaspoons Chili Powder Adjust to meet your spice preference.
  • 1 teaspoon Ground Cumin Coriander is a mild alternative.
  • 1 pinch Salt Kosher or sea salt is best for better balance.
For the Chili Mixture
  • 1 can Diced Tomatoes Fire-roasted adds a smoky touch.
  • 1 can Diced Tomatoes with Green Chilies Use plain tomatoes for a milder flavor.
  • 1 can Black Beans Any beans can be swapped in.
  • 1 can Red Kidney Beans Try pinto beans as another option.
For the Pasta
  • 2 cups Elbow Macaroni Pasta Whole wheat or gluten-free works perfectly.
  • 2 cups Water Substitute with vegetable broth for enhanced flavor.
For the Creaminess
  • 1.5 cups Shredded Cheese Mix of cheddar, Monterey jack, mozzarella, or any favorite works great.

Equipment

  • large skillet

Method
 

Step-by-Step Instructions
  1. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Once shimmering, add 1 chopped onion, 1 diced bell pepper, and 1 diced carrot. Sauté for about 6 minutes until tender and fragrant.
  2. Add 2 minced cloves of garlic, 2 teaspoons of chili powder, 1 teaspoon of ground cumin, and a pinch of salt. Stir and sauté for an additional 30 seconds until aromatic.
  3. Pour in 1 can of diced tomatoes, 1 can of diced tomatoes with green chilies, 1 can of black beans, 1 can of red kidney beans, and 2 cups of elbow macaroni. Add 2 cups of water or vegetable broth.
  4. Increase heat to medium-high and bring to a gentle simmer. Reduce heat to low, cover, and let cook for 12-15 minutes, stirring occasionally.
  5. Remove from heat and stir in 1 ½ cups of shredded cheese until melted and creamy. Serve hot, sprinkling reserved cheese on top.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 55gProtein: 20gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 800mgPotassium: 600mgFiber: 12gSugar: 6gVitamin A: 500IUVitamin C: 25mgCalcium: 250mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 4 days in the fridge or freeze for up to 3 months.

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