Vegetarian Chili Mac

5 from 5 votes

Vegetarian Chili Mac combines tender pasta, beans, corn, tomatoes, and loads of melty cheese for a satisfying meal. Best part? It’s quick and easy, ready in 30 minutes or less!

Prep Time15

Cook Time15

Total Time30

Course: Dinner

Cuisine: American

Keyword: Vegetarian Chili Mac

Servings: servings

Author: Chelsea Lords

Cost: $7.93

Equipment

Large pot 6-quart

Ingredients

1 tablespoon olive oil
1 tablespoon minced garlic
2 teaspoons cumin
2 teaspoons chili powder
2 teaspoons paprika
1-1/2 teaspoons garlic powder
1-1/4 teaspoons salt
1/2 teaspoon pepper
2 tablespoons tomato paste
28 ounces crushed tomatoes
2-1/2 cups vegetable broth or stock, see note 1
2 cups elbow pasta
1 (15-ounce) can kidney beans drained and rinsed
1 (15-ounce) can black beans drained and rinsed
1 cup frozen corn
2 cups freshly shredded extra-sharp Cheddar cheese
Toppings as desired see note 2

US - Metric

Instructions

Heat a large nonstick pot over medium-high heat. Add olive oil, garlic, cumin, chili powder, paprika, garlic powder, salt, pepper, and tomato paste. Stir constantly, 1–2 minutes, until the mixture is very fragrant.
Add remaining ingredients, except the cheese. Stir and bring to a simmer, then reduce heat to medium. Cover and cook 9–12 minutes, stirring occasionally, until the pasta is al dente. The mixture will still be a little saucy but will thicken as it cooks (see note 3).
Remove the pot from heat and stir in 1 cup shredded cheese. Taste and adjust seasoning with additional salt or pepper if needed. Sprinkle remaining cup of cheese on top, cover with the lid, and let it sit 2–3 minutes to melt.
Remove the lid and add your favorite optional toppings to individual bowls. Enjoy immediately!

Video

Notes

Note 1: To keep this dish vegetarian, use vegetable broth. If you’re not vegetarian, chicken broth works great too. A good quality broth enhances the flavor—Swanson’s is a favorite.

Note 2: Optional toppings: fresh finely chopped cilantro, sour cream, or diced avocado.

Note 3: Remove the pot from heat as soon as the pasta reaches al dente. The pasta will continue to absorb liquid off the heat, so it’s better to undercook slightly rather than overcook. Mushy pasta can’t be fixed, but undercooked pasta can!

Storage: Best enjoyed fresh. The pasta absorbs more liquid as it sits and can get a bit mushy.

Nutrition