Description
This vegetarian chili mac is a hearty and flavorful one-pot meal. It combines pasta with a rich, spicy tomato sauce, beans, and plenty of vegetables for a satisfying dish.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 (14.5 ounce) can crushed tomatoes
- 1 (15 ounce) can diced tomatoes, undrained
- 1 (15 ounce) can kidney beans, rinsed and drained
- 1 (15 ounce) can black beans, rinsed and drained
- 1 cup vegetable broth
- 1 cup water
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- 2 cups elbow macaroni
- 1 cup shredded cheddar cheese
- Salt and black pepper to taste
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes.
- Stir in garlic, red bell pepper, and green bell pepper. Cook for another 5 minutes, until vegetables are tender-crisp.
- Add crushed tomatoes, diced tomatoes, kidney beans, black beans, vegetable broth, water, chili powder, cumin, smoked paprika, and cayenne pepper (if using). Stir to combine.
- Bring the mixture to a simmer, then stir in the elbow macaroni.
- Reduce heat to medium-low, cover, and cook for 15-20 minutes, or until pasta is tender, stirring occasionally to prevent sticking.
- Remove from heat and stir in shredded cheddar cheese until melted and smooth.
- Season with salt and black pepper to taste.
- Serve hot, garnished with extra cheese or fresh cilantro if desired.
Notes
- For a spicier chili mac, increase the amount of cayenne pepper.
- You can substitute other types of beans, such as pinto beans, for kidney or black beans.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 10g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 12g
- Protein: 20g
- Cholesterol: 30mg