Vegetarian Chili Mac

Warm, hearty, and packed with bold flavors, this Vegetarian Chili Mac is the ultimate comfort food fusion of classic chili and cheesy pasta. Loaded with protein-rich kidney and black beans, sweet bursts of corn, and tender elbow macaroni, this one-pot dish comes together in just 45 minutes for a satisfying and simple weeknight dinner. Seasoned with aromatic chili powder, cumin, and oregano, the robust flavors are balanced perfectly with a creamy finish of melted cheddar cheese. Vegetarian-friendly and perfect for feeding a crowd, this meal is as versatile as it is delicious—top it with fresh cilantro for an herby touch or customize with your favorite chili toppings. Whether you're feeding a busy family or meal-prepping for the week, this easy Vegetarian Chili Mac is destined to become a household favorite.

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 1 medium red bell pepper, diced
• 3 garlic cloves, minced
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 28 ounces canned diced tomatoes
• 15 ounces canned kidney beans, drained and rinsed
• 15 ounces canned black beans, drained and rinsed
• 15 ounces canned corn, drained
• 2 cups vegetable broth
• 8 ounces elbow macaroni
• 1 cup shredded cheddar cheese
• 2 tablespoons fresh cilantro, chopped (optional)

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the diced onion and bell pepper, and sauté for 5-7 minutes until softened.

Step 3

Stir in the minced garlic, cooking for an additional 1-2 minutes until fragrant.

Step 4

Add the chili powder, cumin, oregano, salt, and black pepper, stirring well to coat the vegetables with the spices.

Step 5

Pour in the canned diced tomatoes with their juice, kidney beans, black beans, corn, and vegetable broth. Stir to combine.

Step 6

Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook for 10 minutes, allowing the flavors to meld.

Step 7

Stir in the elbow macaroni, ensuring it's fully submerged in the liquid.

Step 8

Cover the pot and simmer for 12-15 minutes, stirring occasionally, until the macaroni is cooked al dente.

Step 9

Remove the pot from the heat and stir in the shredded cheddar cheese until melted and well combined.

Step 10

Serve the chili mac hot, garnished with fresh cilantro if desired.

Nutrition Facts

Serving size	(3163.7g)

Amount per serving	% Daily Value*
Calories	3321.7

Total Fat 105.1g	0%
Saturated Fat 36.3g	0%
Polyunsaturated Fat 10.9g
Cholesterol 136.9mg	0%
Sodium 8108.2mg	0%
Total Carbohydrate 474.8g	0%
Dietary Fiber 89.2g	0%
Total Sugars 66.5g
Protein 137.8g	0%

Vitamin D 0IU	0%
Calcium 1482.6mg	0%
Iron 34.1mg	0%
Potassium 6053.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 27.9%

Protein: 16.2%

Carbs: 55.9%