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Vegetarian Chili Mac

Hearty, filling, and total comfort food: this Vegetarian Chili Mac is loaded with pasta, beans, corn, cheese, and saucy tomatoes. Make this easy weeknight dinner in 30 minutes or less!
Course Dinner, Main Course
Cuisine American
Keyword Vegetarian Chili Mac
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6 servings
Calories 480kcal
Author Chelsea Lords
Cost $7.93

Ingredients

  • 1 tablespoon each: olive oil, minced garlic
  • 28 ounces fire-roasted crushed tomatoes
  • 2 tablespoons tomato paste
  • 2-1/2 cups chicken or vegetable stock Note 1
  • 2 cups elbow pasta
  • 1 can kidney beans (15oz)
  • 1 can black beans (15 oz)
  • 1 cup frozen corn
  • 2 cups grated sharp (or extra-sharp) Cheddar
  • 2 teaspoons each: paprika, cumin, chili powder
  • Fine sea salt & pepper
  • Optional: fresh cilantro, sour cream, sliced avocado (for serving)

Instructions

  • AROMATICS: Heat a large nonstick pot to medium-high heat and add in olive oil and then garlic. Stir constantly until fragrant, about 1 minute. Add seasonings, including salt & pepper to taste (I add 1-1/4 teaspoon fine sea salt and 1/2 teaspoon pepper). Add tomato paste. Cook, stirring constantly for 1 minute.
  • TOMATOES: Add in the crushed tomatoes and stir, cooking for 1 more minute. Add in the remaining ingredients except for the cheese. Bring to a simmer and then reduce heat to medium. Cover pot with a lid. Cook for 10-12 minutes or until pasta is al dente (firm to the bite, shouldn't be soft/mushy). The mixture will be a little saucy; it will continue to thicken up -- See note 2.
  • CHEESE: Remove pot from heat and stir in 1 cup of cheese. Once mixed through, taste and season with any additional salt/pepper. Then, sprinkle the remaining cup of cheese over everything and cover the pot with a lid. Let stand for 2-3 minutes to melt (liquid will continue to absorb into pasta).
  • SERVE: Remove lid and serve immediately! Add any optional toppings and enjoy.

Video

Notes

Note 1Stock: To keep this dish truly vegetarian, use vegetable stock. If you aren't vegetarian, chicken stock works great. A good stock makes a huge difference flavor-wise; we love Swanson's stocks (not sponsored).
Note 2: Pull the dish off the stove-top as soon as the pasta is al dente. Al dente means there is still a good bite to the pasta -- it shouldn't be mushy! The pasta will continue to cook and absorb liquid off the stove as we stir in the cheese. It's better to take the pot off the stove a little early than too late (under-cooked pasta is easy to fix; mushy pasta can't be fixed).

Nutrition

Serving: 1serving | Calories: 480kcal | Carbohydrates: 57.6g | Protein: 23.5g | Fat: 18.7g | Cholesterol: 43.6mg | Sodium: 1010.7mg | Fiber: 10.7g | Sugar: 10.2g | Iron: 8mg