Vegetarian Chili Mac (One-Pot Stovetop Recipe)

Vegetarian Chili Mac

Elbow macaroni cooks right in the tomato-chili sauce with whole kidney beans, onion, and bell pepper. The finished chili mac should be loose and saucy, with tender pasta, melted cheddar on top, and a scattering of cilantro.

Because the pasta absorbs liquid as it cooks, keep the pot at a gentle simmer and stir regularly. Start checking the macaroni before the timer runs out; if the sauce thickens while the pasta is still firm, add warm broth a little at a time. Makes 6 servings, with about 15 minutes of prep and 25 minutes of cooking.

Ingredients for Vegetarian Chili Mac

• 1 tablespoon olive oil
• 1 medium yellow onion, diced (about 1 cup; 150g)
• 1 medium red or green bell pepper, diced (about 150g)
• 3 garlic cloves, minced
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon kosher salt, or to taste depending on the broth
• 1/2 teaspoon black pepper
• 1 can (14.5 ounces) diced tomatoes (about 410g)
• 1 can (8 ounces) tomato sauce (about 225g)
• 4 cups low-sodium vegetable broth, plus up to 1 cup extra warm broth as needed
• 1 pound dry elbow macaroni (about 450g)
• 2 cans (15 ounces each) dark red kidney beans, drained and rinsed (about 510g drained)
• 2 cups shredded sharp cheddar cheese (about 225g), divided
• 1/4 cup chopped fresh cilantro

Optional: 2 tablespoons thinly sliced green onions for serving; a pinch of cayenne or crushed red pepper for extra heat.

How to Make Vegetarian Chili Mac

1. Soften the vegetables: Heat the olive oil in a 5- to 6-quart heavy-bottomed Dutch oven or soup pot over medium heat. Add the onion and bell pepper and cook for 5–7 minutes, until the onion is translucent at the edges and the pepper begins to soften. Stir in the garlic.
2. Add the seasonings and liquid: Stir in the chili powder, cumin, salt, and black pepper. Cook for about 1 minute, until fragrant. Add the diced tomatoes, tomato sauce, 4 cups of broth, and kidney beans. Stir well.
3. Bring the pasta to a boil: Stir in the dry macaroni, distributing it evenly so it does not settle in a clump. Bring to a boil over medium-high heat, with the pasta mostly submerged.
4. Simmer until tender: Reduce the heat to low or medium-low to maintain a gentle simmer. Cook mostly uncovered for about 10–15 minutes, stirring every 2–3 minutes and scraping the bottom and corners of the pot. Start checking at 9–10 minutes. If the sauce gets too thick while the pasta is still firm, stir in warm broth in small splashes. Stop cooking when the macaroni is tender but holds its shape and the sauce clings to the pasta and beans.
5. Melt the cheddar: Turn off the heat and stir in about 1 1/2 cups of the cheddar until melted. Scatter the remaining cheddar over the top, cover briefly, and let it melt for 2–3 minutes.
6. Rest and serve: Let the chili mac stand for 2–3 minutes. Spoon it into shallow bowls or onto plates, keeping some of the melted cheddar visible on each serving. Top with cilantro and, if using, green onions.

How to Keep the Pasta Tender and the Sauce Saucy

A hard boil can reduce the sauce before the macaroni has time to soften. Keep the simmer gentle, and scrape the bottom as you stir to prevent pasta from sticking to the thickening sauce.

Elbow macaroni brands can absorb liquid at different rates, so use texture as the final check. Add broth gradually if the noodles need more cooking time; pouring in too much at once can leave the finished sauce thin. The sauce will thicken a little more as the chili mac stands.

Vegetarian Chili Mac Variations

Vegan chili mac

Replace the cheddar with a meltable plant-based cheddar-style cheese. Melting and texture vary by product.

Spicier chili mac

Add a pinch of cayenne or crushed red pepper with the other spices, or use diced tomatoes with green chilies. Increase the heat gradually, since chili powder blends vary.

Different beans

Black or pinto beans can replace some or all of the kidney beans, though kidney beans give the main version its distinct whole-bean look.

For another bean-based dinner, try these vegetarian black bean enchiladas. For a baked meatless pasta dinner, make this classic vegetable lasagna.

How to Store and Reheat Vegetarian Chili Mac

Cool leftovers promptly and refrigerate in an airtight container for up to 3 days. The macaroni will continue absorbing sauce, so leftovers will be thicker and softer than the freshly made dish.

Reheat only the portion you need, in the microwave until steaming hot or gently in a covered pan. Stir in a splash of water or vegetable broth if the sauce is too thick. You can freeze chili mac in an airtight freezer-safe container for up to 3 months, but the pasta may soften after thawing. Thaw overnight in the refrigerator before reheating.

Nutrition

Approximate nutrition per serving, based on 6 servings: 580 calories, 28g protein, 17g fat, and 80g carbohydrates. Approximate nutrition per 100g: 115 calories, 6g protein, 3g fat, and 16g carbohydrates. Values vary with the products used.