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Vegetarian Chili Mac

Vegetarian Chili Mac Recipe

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 510
Ingredients Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 medium yellow onion, diced
  • 1 red bell pepper, diced
  • 3 cloves garlic, minced
  • 2 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 (15 oz) can diced tomatoes, with juices
  • 1 (15 oz) can kidney beans, drained and rinsed
  • 1 (15 oz) can black beans, drained and rinsed
  • 3 cups vegetable broth
  • 8 oz elbow macaroni
  • 6 oz sharp cheddar cheese, freshly grated
  • 2 oz cream cheese, softened
  • Salt
  • Sliced green onions and pickled jalapeños, for serving

Method
 

  1. Heat oil in a large Dutch oven over medium heat. Cook onion and bell pepper with a pinch of salt until soft, about 5 minutes. Add garlic and cook 30 seconds.
  2. Stir in chili powder, cumin, and smoked paprika and cook for 1 minute until fragrant.
  3. Add tomatoes with juices, beans, broth, and ½ tsp salt. Bring to a boil, then reduce heat and simmer uncovered for 10 minutes.
  4. Stir in macaroni, return to a boil, then reduce heat, cover, and cook for 8 to 10 minutes, stirring occasionally, until pasta is tender.
  5. Remove from heat. Stir in cheddar and cream cheese until melted and smooth. Taste and adjust salt. Serve immediately topped with green onions and jalapeños.

Notes

The pasta will continue to absorb liquid as it sits, so leftovers will be thicker. Add a splash of broth or water when reheating to loosen the sauce. If you prefer a saucier bowl right away, stir in an extra ½ cup of broth at the end.