One Pot Cheesy Vegetarian Chili Mac
User Reviews
4.7
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
8 1.25 cups each
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Calories
40038 kcal
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Course
Main Course, Others
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Cuisine
Vegetarian
One Pot Cheesy Vegetarian Chili Mac
Description
The One Pot Cheesy Vegetarian Chili Mac brings together kidney beans, black beans, pinto beans, corn, and a chili-tomato base, spiced with chili powder and garlic, then cooked with macaroni noodles to absorb the flavors. The sautéed onions and garlic provide a soft transparency that complements the spices. The flour helps thicken the sauce to coat the noodles thoroughly. Finally, sharp cheddar cheese is added for a creamy, tangy finish that balances the chili spice. The dish has a robust texture owing to the mix of beans and the tender macaroni.
Preparation involves sautéing aromatics and spices, adding tomatoes, beans, corn, broth, and uncooked pasta, then simmering until the noodles are cooked through. Stirring helps prevent sticking and ensures even cooking. The cheese melts into the chili mac, enriching the overall flavor and texture.
This one-pot meal serves well as a filling vegetarian main dish, offering protein from the beans and comfort from the melted cheese and chili seasonings. It can be served alone or with a simple green salad. The use of pantry staples makes it a practical choice for an easy yet satisfying meal.
The recipe notes mention the chili powder blend used may vary in heat, so adjusting the amount or choosing a mild chili powder helps control spiciness. This tip guides cooks in tailoring the dish to their preferred spice level.
Ingredients
- 1 Tbsp olive oil $0.16
- 1 yellow onion $0.31
- 2 cloves garlic $0.16
- 2 Tbsp flour $0.02
- 2 Tbsp chili powder $0.60
- 1 oz. can diced tomatoes $0.79
- 1 oz. can tomato sauce $0.88
- 1 oz. can Kidney Beans $0.89
- 1 oz. can black beans $1.15
- 1 oz. can pinto beans $1.49
- 1 cup corn kernels $0.44, frozen
- 2 cups vegetable broth $0.26
- 2 cups macaroni noodles $0.50, uncooked
- 1 cup cheddar cheese $1.25, sharp, shredded
Instructions
- Dice the onion and mince the garlic. Sauté the onion and garlic with olive oil in the bottom of a large pot (5 qt) over medium heat for 2-3 minutes, or until the onions are soft and transparent.
- Add the flour and chili powder to the sautéed onions and garlic. Continue to stir and sauté for about two minutes, or just until the flour and chili powder begin to coat the bottom of the pot.
- Drain and rinse the kidney beans, black beans, and pinto beans. Add the diced tomatoes, tomato sauce, all three beans, corn, and vegetable broth to the pot. Stir to combine and to dissolve any flour and chili powder off the bottom of the pot.
- Add the uncooked macaroni noodles and stir to combine. Place a lid on the pot, turn the heat up to medium high, and let the pot come up to a boil. Stir every other minute or so to loosen the noodles from the bottom of the pot as it heats up.
- When the pot reaches a boil, turn the heat down to low, or just above low, so it continues to gently simmer. Let the pot gently simmer for 12-15 minutes, or until the pasta is tender and the liquid is thick and saucy. Stir frequently as it simmers to make sure the pasta does not stick to the bottom of the pot.
- Once the pasta is tender, add the shredded cheddar and stir it in until melted. Serve hot.
Notes
- Adjust chili powder according to its heat level to control spiciness in the dish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 81.25 cups each
Amount Per Serving
Calories 40038 kcal
% Daily Value*
| Serving | 1Serving | |
| Calories | 400.38kcal | 20% |
| Carbohydrates | 74.7g | 25% |
| Protein | 19.29g | 39% |
| Fat | 3.89g | 6% |
| Sodium | 921.28mg | 38% |
| Fiber | 15.18g | 61% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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