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Vegetarian Chili Mac

A hearty one-pot vegetarian chili mac loaded with pasta, beans, corn, and melty cheddar cheese, ready in 30 minutes.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 tablespoon minced garlic
  • 2 teaspoon cumin
  • 2 teaspoon chili powder
  • 2 teaspoon paprika
  • 1.5 teaspoon garlic powder
  • 1.25 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoon tomato paste
  • 28 oz crushed tomatoes
  • 2.5 cup vegetable broth or stock
  • 2 cup elbow pasta uncooked
  • 15 oz kidney beans drained and rinsed
  • 15 oz black beans drained and rinsed
  • 1 cup frozen corn
  • 2 cup shredded extra-sharp cheddar cheese freshly shredded

Equipment

  • Large nonstick pot
  • wooden spoon
  • Measuring cups

Method
 

  1. Heat a large nonstick pot over medium-high heat. Add olive oil, garlic, cumin, chili powder, paprika, garlic powder, salt, pepper, and tomato paste. Stir constantly, 1-2 minutes, until the mixture is very fragrant.
  2. Add remaining ingredients, except the cheese. Stir and bring to a simmer, then reduce heat to medium. Cover and cook 9-12 minutes, stirring occasionally, until the pasta is al dente. The mixture will still be a little saucy but will thicken as it cooks.
  3. Remove the pot from heat and stir in 1 cup shredded cheese. Taste and adjust seasoning with additional salt or pepper if needed. Sprinkle remaining cup of cheese on top, cover with the lid, and let it sit 2-3 minutes to melt.
  4. Remove the lid and add your favorite optional toppings to individual bowls. Enjoy immediately.

Notes

Best enjoyed fresh, as the pasta absorbs more liquid and can get mushy as it sits. Use vegetable broth to keep it vegetarian, or chicken broth if that's not a concern. Two cans of any one bean can be used instead of splitting between kidney and black beans.