Description
Discover the ultimate comfort food with this Vegetarian Chili Mac, a delightful fusion of hearty chili and creamy mac and cheese. Perfect for family dinners, game nights, or cozy evenings at home, this one-pot meal is not only quick to prepare but also bursting with flavor. In just 30 minutes, you can enjoy a satisfying dish that appeals to vegetarians and meat-lovers alike. With a blend of spices, beans, and gooey melted cheese, each bite is a comforting explosion of taste that will leave everyone asking for seconds.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 cup chopped onion
- 1 bell pepper (chopped small, any color)
- 2 medium carrots (chopped into ¼-inch pieces)
- 3 cloves garlic (minced)
- 1 tablespoon chili powder
- 1 ½ teaspoons ground cumin
- ½ teaspoon salt
- 15 ounce can diced tomatoes
- 10 ounce can diced tomatoes with green chilies
- 8 ounces elbow macaroni pasta
- 15 ounce can black beans (rinsed and drained)
- 15 ounce can red kidney beans (rinsed and drained)
- 2 cups water
- 2 cups shredded cheese (cheddar, Monterey jack, mozzarella, or a combination)
Instructions
- Heat olive oil in a large skillet over medium heat. Add onion, bell pepper, and carrots; cook until softened (about 6 minutes).
- Stir in garlic, chili powder, cumin, and salt; cook for an additional 30 seconds.
- Add diced tomatoes, pasta, beans, and water; mix well.
- Bring to a simmer on medium-high heat. Reduce to low heat; cover and cook for 12-15 minutes until pasta is tender.
- Remove from heat and stir in most of the cheese; sprinkle remaining cheese on top before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 450
- Sugar: 5g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 12g
- Protein: 18g
- Cholesterol: 30mg