Introduction

This One-Pot Vegetarian Chili Mac is a hearty and comforting dish that combines spicy chili flavors with creamy, cheesy pasta. It’s perfect for a cozy weeknight meal and comes together quickly with simple ingredients. Enjoy the smoky heat balanced by fresh cilantro and crunchy corn chip toppings.

One-Pot Vegetarian Chili Mac Recipe - Recipe Image

Ingredients

3 tbsp. extra-virgin olive oil
1 white onion, chopped, divided
2 ribs celery, chopped
2 jalapeños, thinly sliced, divided
1 tsp. kosher salt, plus more
4 garlic cloves, minced
1 to 3 chilis from canned chilis in adobo, minced (adjust to spice preference)
1 tbsp. ground cumin
1 tsp. dried oregano
1 cup freshly chopped cilantro, divided
2 1/4 cups cold water
1 (28-oz.) can whole tomatoes, crushed
1 (15-oz.) can pinto, kidney, white beans, or black beans, drained and rinsed
8 oz. dry pasta, such as cavatappi
1 cup shredded white cheddar
8 oz. low moisture whole milk mozzarella, cut into small cubes
Corn chips, such as Fritos, for topping

Instructions

Step 1: Heat the olive oil in a large heavy-bottomed pot over medium heat. Add ¾ of the chopped onion, the celery, and ¾ of the sliced jalapeños. Season with salt and cook, stirring occasionally, until the vegetables are mostly tender and the onions turn translucent and lightly golden, about 8 to 10 minutes.
Step 2: Add the minced garlic and cook until fragrant, about 1 minute. Stir in the minced canned chili, ground cumin, and dried oregano, and cook while stirring frequently for another minute. Add half of the chopped cilantro and the cold water, then use a wooden spoon to scrape up any browned bits from the bottom of the pot. Pour in the crushed tomatoes along with the liquid from the can.
Step 3: Stir in the drained beans, dry pasta, and 1 teaspoon of salt. Cover the pot and bring to a boil. Reduce the heat to a simmer and cook with the lid slightly ajar for 14 to 16 minutes, stirring occasionally, until the pasta is tender.
Step 4: Remove the pot from heat and stir in the shredded cheddar and cubed mozzarella until the cheeses melt into the chili mac. Serve immediately topped with crushed corn chips and the remaining sliced jalapeños and onion for garnish.

Tips & Variations

For a milder dish, reduce the jalapeños and omit the canned chilis or use only one.
Try using different pasta shapes like elbow macaroni or penne if cavatappi is unavailable.
Add a squeeze of lime juice before serving to brighten the flavors.
Swap the shredded cheddar and mozzarella for a smoky gouda or pepper jack for a different cheese flavor.
Use vegetable broth instead of water for a richer base.

Storage

Store leftover chili mac in an airtight container in the refrigerator for up to 3 days. To reheat, warm in a saucepan over medium heat, adding a splash of water to loosen the sauce if needed. This dish can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe vegan?

Yes, simply omit the cheeses or use your favorite plant-based cheese alternatives. You can also add nutritional yeast for a cheesy flavor.

What type of beans work best in this chili mac?

Any canned beans such as pinto, kidney, white, or black beans work well. Choose your preference or a combination for variety and texture.

One-Pot Vegetarian Chili Mac Recipe

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4.8 from 120 reviews

This One-Pot Vegetarian Chili Mac is a hearty and flavorful dish that combines spicy chili flavors with creamy mac and cheese elements. Made with a variety of beans, fresh vegetables, and melted cheeses, this comforting meal comes together easily in a single pot, making it perfect for busy weeknights. Topped with crunchy corn chips and fresh garnishes, it’s a satisfying vegetarian recipe with a spicy kick.

Author: Ella
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 6 servings 1x
Category: Main Dish
Method: Stovetop
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Vegetables and Aromatics

3 tbsp. extra-virgin olive oil
1 white onion, chopped, divided
2 ribs celery, chopped
2 jalapeños, thinly sliced, divided
4 garlic cloves, minced
1 to 3 chilis from canned chilis in adobo, minced (depending on spice preference)
1 cup freshly chopped cilantro, divided

Spices and Seasonings

1 tsp. kosher salt, plus more to taste
1 tbsp. ground cumin
1 tsp. dried oregano

Liquids and Canned Goods

2 1/4 cups cold water
1 (28-oz.) can whole tomatoes, crushed
1 (15-oz.) can pinto, kidney, white beans, or black beans, drained and rinsed

Dry Goods

8 oz. dry pasta, such as cavatappi

Cheeses

1 cup shredded white cheddar
8 oz. low moisture whole milk mozzarella, cut into small cubes

Toppings

Corn chips, such as Fritos, for topping

Instructions

Sauté Vegetables: Heat olive oil in a large heavy-bottomed pot over medium heat. Add ¾ of the chopped onion, chopped celery, and ¾ of the sliced jalapeños. Season with 1 tsp. kosher salt and cook, stirring occasionally, until the vegetables are mostly tender and the onions are translucent and lightly golden—about 8 to 10 minutes.
Add Aromatics and Spices: Stir in the minced garlic and cook until fragrant, approximately 1 minute. Then add the minced canned chilis in adobo, ground cumin, and dried oregano. Cook, stirring frequently, for an additional minute to release the flavors.
Add Liquids and Tomatoes: Mix in half of the chopped cilantro and pour in the cold water. Use a wooden spoon to scrape any browned bits off the bottom of the pot for added flavor. Add the crushed whole tomatoes along with their juices.
Add Beans, Pasta, and Simmer: Stir in the drained and rinsed beans, the dry pasta, and an additional teaspoon of salt. Cover the pot and bring the mixture to a boil, then reduce the heat to a simmer. Cook with the lid slightly ajar for 14 to 16 minutes, or until the pasta is tender and cooked through, stirring occasionally to prevent sticking.
Incorporate Cheeses: Remove the pot from heat and immediately stir in the shredded white cheddar and cubed mozzarella cheeses until fully melted and the chili mac is creamy and smooth.
Serve and Garnish: Serve the chili mac topped with crushed corn chips for crunch and garnish with the remaining sliced jalapeños, chopped onions, and cilantro for freshness and extra flavor.

Notes

Adjust the number of canned chilis in adobo to control the heat level—start with one for mild and add up to three for spicier chili mac.
You can substitute the pasta with any similar small shape like elbow macaroni or rotini if cavatappi is unavailable.
For a vegan version, use vegan cheese alternatives or omit the cheese and add nutritional yeast for a cheesy flavor.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.
If the chili mac thickens too much upon standing, stir in a splash of water or vegetable broth when reheating to loosen the sauce.

Keywords: vegetarian chili mac, one-pot meal, chili mac and cheese, easy vegetarian dinner, spicy chili pasta, weeknight dinner