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–+ servings
Delicious bowl of hearty vegetarian chili mac topped with fresh herbs.
Clara Whitley

Hearty Vegetarian Chili Mac

A comforting one-pot meal featuring tender pasta, rich chili spices, and a medley of fresh vegetables, perfect for cozy evenings.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Vegetarian
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

For the Chili Mac
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 medium bell pepper, chopped (any color you love)
  • 1 medium zucchini, diced
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) diced tomatoes, with juices
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • to taste Salt and pepper
  • 3 cups vegetable broth
  • 2 cups elbow macaroni (or your favorite pasta)
  • 1 cup corn (frozen or fresh)
Optional Toppings
  • shredded cheese
  • avocado
  • cilantro
  • sour cream

Method
 

Preparation
  1. Heat the olive oil in a large pot over medium heat.
  2. Add the diced onion and cook for about 4-5 minutes until tender and translucent.
  3. Add the minced garlic and chopped bell pepper, stirring for another couple of minutes.
  4. Toss in the diced zucchini, black beans, and kidney beans, then stir well.
  5. Add the canned tomatoes along with their juices, chili powder, cumin, smoked paprika, and season with salt and pepper. Stir to combine.
  6. Pour in the vegetable broth and bring to a gentle boil.
  7. Stir in the elbow macaroni, lower the heat, and cover the pot. Let it simmer for about 10-12 minutes, stirring occasionally.
  8. When the pasta is cooked, gently fold in the corn and warm through for a couple of minutes.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 60gProtein: 18gFat: 8gSaturated Fat: 1gSodium: 800mgFiber: 12gSugar: 5g

Notes

For variations, use different beans or vegetables. To make it vegan, skip the cheese or use plant-based alternatives. This dish can be made in advance and stored in the fridge for up to 4 days or frozen for up to 3 months.

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