Imagine a meal that combines the hearty warmth of chili with the irresistible comfort of mac and cheese - all in just one pot and ready in 30 minutes! This Vegetarian Chili Mac is not just a recipe; it's a culinary revolution that will transform your weeknight dinner game. Whether you're a busy professional, a hungry student, or a plant-based food lover, this dish promises to tantalize your taste buds and save you precious time in the kitchen.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 can black beans, drained and rinsed
- 1 can kidney beans, drained and rinsed
- 1 can diced tomatoes
- 2 cups vegetable broth
- 2 cups elbow macaroni
- 2 tablespoons chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 cup shredded cheese (optional)
Instructions
- Heat olive oil in a large, deep skillet or Dutch oven over medium heat. Add diced onions and sauté for 3-4 minutes until they become translucent and slightly softened.
- Add minced garlic and diced bell pepper to the skillet. Cook for an additional 2 minutes, stirring frequently to prevent garlic from burning.
- Sprinkle chili powder and cumin over the vegetables, stirring to coat evenly and release their aromatic flavors. Cook for 30 seconds to bloom the spices.
- Pour in the drained and rinsed black beans, kidney beans, and diced tomatoes. Stir to combine all ingredients thoroughly.
- Add vegetable broth and elbow macaroni to the skillet. Stir to ensure the pasta is submerged in the liquid.
- Bring the mixture to a gentle boil, then reduce heat to low. Cover and simmer for 10-12 minutes, stirring occasionally to prevent pasta from sticking to the bottom.
- Check pasta for doneness. Most of the liquid should be absorbed, creating a creamy consistency. If needed, add a little more broth.
- Season with salt and pepper to taste. If using, sprinkle shredded cheese on top and let it melt for 1-2 minutes.
- Remove from heat and let the chili mac rest for 2-3 minutes before serving. This allows the sauce to thicken slightly.
- Serve hot, optionally garnishing with additional toppings like chopped cilantro, green onions, or a dollop of sour cream.
Tips
- Use fresh spices: Ensure your chili powder and cumin are relatively new for maximum flavor impact.
- Don't overcook the pasta: Aim for al dente texture by monitoring the liquid and cooking time closely.
- For extra creaminess, use a mix of cheeses like cheddar and monterey jack.
- Make it spicier by adding a dash of hot sauce or diced jalapeños.
- This dish freezes beautifully - make a double batch and save leftovers for quick future meals.
- If the mixture seems too dry, always have extra vegetable broth on hand to adjust consistency.
- For added protein, consider mixing in some plant-based crumbles or tofu.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 55g
Protein: 15g
Fat: 12g
Saturated Fat: 4g
Cholesterol: 15mg
