One Pot 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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Course
Main Course, Snacks
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Cuisine
American, Vegetarian
One Pot Vegetarian Chili Mac
Description
The One Pot Vegetarian Chili Mac starts by sautéing diced onion and red bell pepper until softened, which provides a flavorful aromatic base. Garlic and tomato paste are cooked briefly to deepen the savory profile. Vegetable broth, diced tomatoes, tomato sauce, drained red and black beans, chili powder, and ground cumin are stirred in, infusing the mixture with chili-inspired seasoning and a robust tomato base.
Uncooked macaroni pasta is then added to the simmering liquid where it cooks until tender, absorbing the flavors. Frequent stirring helps prevent sticking and ensures even cooking. Once the pasta is done, shredded cheddar cheese is stirred in and layered on top to melt under the covered pot, adding creamy richness and binding the dish.
The finished Chili Mac has a thick, saucy consistency with contrasting textures from the beans and pasta. It can be served immediately, garnished with sliced green onions for a fresh accent. This dish works well as a filling main course for vegetarians seeking a chili-flavored pasta meal.
Ingredients
- 1 tablespoon olive oil
- 1 onion diced
- 1 red bell pepper seeds removed and diced
- 3 cloves garlic minced
- 1 tomato paste 2 tablespoons, pouch, Hunt's Recipe Ready
- 2 cups vegetable broth
- 1 diced tomatoes 14.5-ounce can, brand Hunt's
- 1 tomato sauce 15 oz can, brand Hunt's
- 2 small red beans 15 oz cans, drained and rinsed, or kidney beans
- 1 black beans 15 oz can, drained and rinsed
- 1 tablespoon chili powder
- 2 teaspoons cumin ground
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 2 cups macaroni pasta we use whole wheat, uncooked
- 1 cup cheddar cheese shredded
- 1/4 cup green onion for garnish, if desired, sliced
Instructions
- Heat olive oil in a large Dutch oven or soup pot over medium high heat. Add onion and red pepper and sauté until tender, about 4 minutes. Add the garlic and tomato paste, cook for two 2 minutes.
- Stir in vegetable broth, diced tomatoes, tomato sauce, red beans, black beans, chili powder and cumin. Season with salt and pepper, to taste.
- Add the uncooked macaroni and stir to combine. Place a lid on the pot and turn the heat up to medium high and bring to a boil. Stir often to loosen the noodles from the bottom of the pan. When it reaches a boil, reduce to low and simmer until the pasta is cooked, about 12-15 minutes.
- Remove from heat and remove the lid. Stir in 1/2 cup of the shredded cheddar cheese. Top with remaining 1/2 cup cheese and place the lid on until cheese is melted. Garnish with green onions, if desired. Serve immediately.
User Reviews
Overall Rating
4.7
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