This Vegetarian Chili Mac brings together two of the coziest comfort foods into one bubbling skillet: smoky, spiced veggie chili and creamy, cheesy mac and cheese. I first made this on a chilly Tuesday night when I needed something warm and filling but didn't have the energy for multiple pots and pans. The way the pasta cooks right in the chili, soaking up all those rich tomato and bean flavors, still makes me smile every time. It's ready in 30 minutes, uses just one pan, and tastes like you spent way more time on it than you actually did.
If you're looking for more easy weeknight wins, my Black Pepper Chicken Recipe | Ready in 25 Minutes and Easy Philly Cheesesteak Sloppy Joes (10 Ingredients!) are equally quick and comforting.
Why You'll Love This Vegetarian Chili Mac
Quick and easy. Thirty minutes from start to finish, and most of that is hands-off simmering time while the pasta cooks.
One pot wonder. Everything goes into one skillet, which means way less cleanup. On a weeknight, that's everything.
Packed with good stuff. Black beans, kidney beans, carrots, bell peppers, and tomatoes make this surprisingly nutritious for comfort food.
Customizable heat level. You control the spice by choosing mild or spicy tomatoes with green chilies.
Budget-friendly. Beans and pasta are affordable, and you probably have most of these ingredients in your pantry already.
Crowd-pleaser. Even picky eaters love the cheesy, familiar flavors. It's like Vegetarian Chili Mac grew up and got interesting.
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Vegetarian Chili Mac Ingredients
Here's what you need to make this cozy, filling dinner. Most of these are pantry staples you might already have.
See Recipe Card Below This Post For ingtedient Quantites
- Olive oil: Helps sauté the vegetables and adds a subtle richness to the base of the dish.
- Onion: Builds the flavor foundation. It softens and sweetens as it cooks, adding depth to the chili.
- Bell pepper: Adds a pop of color and a slight sweetness. Any color works, so use whatever looks good at the store.
- Carrots: Chopped small so they cook quickly and add natural sweetness plus a little texture.
- Garlic: Brings that warm, aromatic flavor that makes everything smell amazing. Fresh minced garlic works best.
- Chili powder: The main spice that gives this its classic chili flavor. It's earthy and warm without being too spicy.
- Ground cumin: Adds a smoky, earthy depth that pairs perfectly with the beans and tomatoes.
- Salt: Balances all the flavors and brings out the sweetness in the vegetables.
- Diced tomatoes: Creates the saucy base. The tomatoes break down and meld with the spices.
- Diced tomatoes with green chilies: Adds a little kick and extra flavor. You can use mild or spicy depending on your preference.
- Elbow macaroni: Cooks right in the sauce, soaking up all the chili flavors. Whole wheat or regular both work great.
- Black beans: Hearty, creamy, and full of protein. Rinsing them removes excess sodium and starch.
- Red kidney beans: Adds more protein and a slightly different texture than the black beans.
- Water: Helps cook the pasta and creates the right amount of sauce. Most of it absorbs as the pasta cooks.
- Shredded cheese: The grand finale. It melts into the hot chili mac and creates that gooey, comforting finish. Cheddar, Monterey Jack, or a blend all work beautifully.
How to Make Vegetarian Chili Mac
This comes together so easily, you'll have dinner on the table before you know it.
Sauté the vegetables: Heat the olive oil in a large skillet or pot over medium heat. Add the onion, bell pepper, and carrots and cook, stirring occasionally, until they've softened and the onion turns translucent, about 6 minutes. You'll start to smell the sweetness coming out of the vegetables.
Add the spices: Toss in the garlic, chili powder, cumin, and salt and cook, stirring constantly, for 30 seconds. The spices will become fragrant and toast slightly, which deepens their flavor.
Combine everything: Stir in the diced tomatoes, diced tomatoes with green chilies, pasta, black beans, kidney beans, and water. Give it all a good stir to make sure the pasta is submerged and everything is evenly distributed.
Simmer until tender: Increase the heat to medium-high and bring everything to a simmer. Once it's bubbling, reduce the heat to low, cover the pot, and let it cook, stirring every few minutes to prevent sticking, until the pasta is tender and most of the liquid has been absorbed, about 12 to 15 minutes. The pasta should be soft and the sauce thick and clingy.
Stir in the cheese: Remove the pan from the heat and stir in most of the cheese, saving a handful for the top. The residual heat will melt it into creamy, gooey perfection. Sprinkle the remaining cheese over the top and serve while it's still hot and melty.
Substitutions and Variations
Make it spicier: Add a pinch of cayenne pepper or crushed red pepper flakes when you add the other spices. Start small, you can always add more heat later.
Mild version: Use regular diced tomatoes instead of the ones with green chilies, or look for cans labeled "mild."
Add meat: Brown some ground beef or ground turkey in the pan after the vegetables have softened, then continue with the recipe. It turns this into a heartier, meatier version.
Different beans: Pinto beans or white beans work just as well as kidney or black beans. Use what you have.
Gluten-free: Swap the regular pasta for your favorite gluten-free elbow macaroni. The cooking time might vary slightly, so keep an eye on it.
Different cheese: Try pepper jack for extra spice, or a Mexican cheese blend for a more authentic flavor.
Vegetable boost: Throw in some frozen corn, diced zucchini, or chopped spinach for extra nutrition.
Equipment For Vegetarian Chili Mac
You don't need anything fancy for this Vegetarian Chili Mac.
- Large skillet or pot: It needs to be at least 12 inches wide and 2 inches deep to hold everything comfortably. A deep-sided skillet or a Dutch oven both work perfectly.
- Cutting board and knife: For chopping the vegetables.
- Wooden spoon or spatula: For stirring everything together.
- Measuring cups and spoons: To keep the ingredient ratios right.
Storage and Reheating Tips
Refrigerator: Store leftovers in an airtight container in the fridge for up to 4 days. The pasta will absorb more liquid as it sits, so it gets thicker and even more flavorful the next day.
Freezer: This freezes surprisingly well. Let it cool completely, then transfer to freezer-safe containers or bags. It'll keep for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Warm it up on the stove over medium-low heat, adding a splash of water or broth to loosen it up if it's gotten too thick. You can also microwave individual portions, stirring halfway through.
Make ahead: You can prep all the vegetables ahead of time and store them in the fridge. When you're ready to cook, everything comes together quickly.
Serving Suggestions
This Vegetarian Chili Mac is filling enough to stand on its own, but here are some cozy ways to serve it.
With cornbread: A warm piece of buttery cornbread on the side is perfect for soaking up every last bit of sauce.
Top with extras: A dollop of sour cream, a handful of sliced green onions, some diced avocado, or a squeeze of fresh lime juice all add brightness and freshness.
Side salad: A simple green salad with a tangy vinaigrette balances out the richness of the cheesy pasta.
Crusty bread: Tear off chunks of warm, crusty bread to scoop up the Vegetarian Chili Mac. It's simple and satisfying.
If you're in the mood for more comfort food, my Frito Taco Casserole Recipe | Easy 40-Minute Dinner and Healthy Mexican Stuffed Sweet Potatoes would pair beautifully with this style of cooking.
Expert Tips
Use a big enough pot. If your skillet is too small, the pasta won't cook evenly and you'll end up with a mess. A 12-inch skillet with high sides is ideal.
Stir regularly. The pasta can stick to the bottom of the pan as it cooks, so give it a stir every few minutes to keep everything moving.
Don't skip the lid. Covering the pot traps steam and helps the pasta cook faster and more evenly.
Adjust the liquid. If the mixture looks too dry before the pasta is tender, add a little more water, a quarter cup at a time.
Let it rest. Give the Vegetarian Chili Mac a minute or two off the heat before serving. It thickens up slightly and the flavors settle.
Cheese choice matters. Use good melting cheeses like cheddar or Monterey Jack. Pre-shredded cheese works fine, but freshly shredded melts even better.
FAQ
How to make the perfect Vegetarian Chili Mac?
Start with a good base of sautéed onions, garlic, and your favorite vegetables. Use a mix of beans for texture and protein, add tomatoes for richness, and don't be shy with the spices. Let everything simmer together so the flavors have time to develop. A little tip from my kitchen: a pinch of cocoa powder or a splash of soy sauce can add surprising depth.
What ingredients are in Jamie Oliver's veggie chili?
Jamie Oliver's versions typically include beans, tomatoes, onions, garlic, bell peppers, and warming spices like cumin and chili powder. He often adds vegetables like carrots, celery, or sweet potatoes for extra heartiness. The key is building layers of flavor with good-quality ingredients.
What is the difference between goulash and chili mac?
e is usually a tomato-based pasta dish with ground beef and sometimes paprika, while chili mac combines chili flavors (cumin, chili powder, beans) with macaroni and cheese. Vegetarian Chili Mac has more of a Southwestern vibe with spices and beans, while goulash leans more toward a simple, savory pasta casserole. My kids prefer the cheesy, slightly spicy kick of chili mac.
What is a good substitute for meat in chili?
Black beans, kidney beans, pinto beans, or chickpeas all add heartiness and protein. You can also use lentils, crumbled tempeh, or plant-based ground meat. For extra texture, try diced mushrooms or walnuts. They soak up the spices and give the chili a satisfying, meaty feel without any actual meat.
Related
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Pairing
These are my favorite dishes to serve with Vegetarian Chili Mac
Vegetarian Chili Mac
Ingredients
- 1 tablespoon olive oil use a mild or extra virgin oil
- 1 cup chopped onion yellow or white onion both work
- 1 bell pepper chopped small any color bell pepper you like
- 2 medium carrots chopped into ¼-inch pieces peeled for best texture
- 3 cloves garlic minced fresh cloves for best flavor
- 1 tablespoon chili powder adjust to taste if sensitive to spice
- 1 ½ teaspoons ground cumin freshly opened for stronger aroma
- ½ teaspoon salt fine sea salt or kosher salt
- 15 ounces diced tomatoes regular canned, not drained
- 10 ounces diced tomatoes with green chilies use mild or spicy depending on preference
- 8 ounces elbow macaroni pasta whole wheat or regular both work
- 15 ounces black beans rinsed and well drained
- 15 ounces red kidney beans rinsed and well drained
- 2 cups water hot water helps it cook faster
- 2 cups shredded cheese cheddar Monterey jack mozzarella or a blend
Instructions
- Warm the olive oil in a large, wide skillet or pot over medium heat, then add the onion, bell pepper, and carrots and cook, stirring now and then, until the vegetables are soft and fragrant, about 6 minutes.
- Stir in the garlic, chili powder, cumin, and salt and cook just until the spices smell toasty, about 30 seconds.
- Add the diced tomatoes, the tomatoes with green chilies, the dry pasta, both kinds of beans, and the water, then stir well to combine everything evenly.
- Turn the heat up to medium-high and bring the mixture to a gentle simmer, then lower the heat, cover, and cook, stirring every few minutes, until the pasta is tender and most of the liquid is absorbed, about 12-15 minutes.
- Take the pan off the heat and stir in most of the shredded cheese until creamy, then scatter the remaining cheese over the top and serve right away.
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