My three bean chili recipe is an absolute favorite at my house! When ever I make a batch of chili, I always hoard some leftovers in the freezer for other meals. What, I just love chili! This one pot vegetarian chili mac recipe reminds me a lot of my classic chili, and therefore is anther favorite that would get hoarded… if there were ever any leftovers!
I love that this recipe only uses one pot. It makes dishes so much easier to manage. Weeknights are busy enough without having a sink full of dishes to keep up with. Whole wheat macaroni cooks right in the warming chili, and we top the whole thing off with ooey-gooey cheese! It’s so delicious, you won’t have to worry about the leftovers either! Enjoy!
Variations to the One Pot Vegetarian Chili Mac recipe:
- I like to top mine with pickled jalapenos for an extra punch. If you don’t like the heat, you could try sweet banana pepper rings instead. The vinegar from the pickling adds so much depth!
- I tried to keep this recipe light by only using cheese on the top. Of course, you can go for a splurge every now and again by mixing in double the amount of cheese!
- I like to use a mixture of different kinds of beans for texture. Kidney beans and black beans are great but you could try pinto beans or white beans too!
One Pot Vegetarian Chili Mac
Prep time
Cook time
Total time
Author: Alison's Allspice
Recipe type: Entree
Serves: 4 servings
Ingredients
- 1 small onion, diced
- 1 small green bell pepper, diced
- Splash olive oil
- 4 garlic cloves, minced
- 1 cayenne pepper, minced
- 2 cups veggie broth, divided
- 14 oz can diced tomatoes
- 1½ cups cooked black beans
- 1½ cups cooked kidney beans
- 1 TBS chili powder
- 2 tsp cumin
- 1 tsp oregano
- ½ tsp black pepper
- ¼ tsp salt
- 8 oz whole wheat macaroni
- 1-2 cups shredded cheddar cheese
- Pickled jalapeno or sweet banana peppers for serving
Instructions
- In a large dutch oven, combine onion, bell pepper and olive oil. Cook over medium heat until softened, about 5 minutes.
- Add garlic and cayenne pepper. Saute 1 more minute.
- Add 1 cup broth through salt. Let this simmer for about 10 minutes.
- Add the pasta and remaining 1 cup broth to the pot. Cook 6-7 minutes, or until the pasta is al dente.
- Scoop chili mac into 4 serving bowls. Top with desired amount of cheese. You can let it sit to melt the cheese, or you can melt it using a microwave.
- Serve with pickled peppers.
This recipe was developed using ideas from my Three Bean Chili, Cooking Light, and Kristines Kitchen Blog. This recipe was shared at the Sugar and Spice Link up and What’s Cookin Wednesday!
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