One-Pot Vegetarian Chili Mac
In need of a satisfying weeknight dinner? Look no further – our smoky vegetarian chili mac is here to rescue your taste buds! This delightful dish is a one-pot wonder, and the best part is its incredible versatility. You can customize it with your preferred beans and pasta shape, while adding in your favorite cheese for a luscious melt-in-your-mouth experience. To add some extra crunch, go with the classic Frito's or get creative with fried onions, any corn/tortilla chip, or toasted nuts – the choice is yours! For a vegan twist, simply swap out the dairy cheeses for vegan alternatives or skip the cheese altogether!
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, depending on spice preference, minced
- 1 tbsp. ground cumin
- 1 tsp. dried oregano
- 1 c. freshly chopped cilantro, divided
- 2 1/4 c. 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 c. shredded white cheddar
- 8 oz. low moisture whole milk mozzarella, cut into small cubes
- Corn chips, such as Fritos, for topping
Instructions
- Heat olive oil in a large heavy-bottomed pot over medium heat. Add ¾ onion, celery, and ¾ of the jalapeños. (The rest of the onion and jalapeño are for garnish!) Season with salt and cook until vegetables are mostly tender and onions are translucent and lightly golden, about 8 to 10 minutes.
- Add garlic and cook until fragrant, 1 minute. Add minced chili, cumin, and oregano, and cook, stirring frequently, for 1 minute more. Add ½ the cilantro and water, and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Add crushed tomatoes along with any liquid in the can.
- Add beans, dry pasta, and 1 teaspoon salt. Cover, bring up to a boil, then reduce heat to a simmer and let cook with lid ajar for 14 to 16 minutes, until pasta is tender.
- Remove from heat and stir in cheeses until melted. Serve with crushed corn chips and the remaining sliced jalapeños and onion for garnish.
Tried this recipe?Let us know how it was!