One-Pot Vegetarian Chili Mac

One-Pot Vegetarian Chili Mac is a hearty and delicious meal that combines the flavors of chili and macaroni and cheese in one dish. It is made with a variety of vegetables, such as bell peppers, onions, and tomatoes, as well as beans and macaroni. Spices, such as chili powder and cumin, give the dish its chili flavor, while cheese and milk create the creamy macaroni and cheese texture. This dish can be made on the stove top in one pot and is a great option for a quick and easy dinner that is both comforting and satisfying.

1. One-Pot Vegetarian Chili Mac Recipe

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 3 cloves of garlic, minced
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional)
• 1 can (14.5 oz) diced tomatoes
• 1 can (15 oz) black beans, rinsed and drained
• 1 can (15 oz) kidney beans, rinsed and drained
• 1 cup vegetable broth
• 1 cup macaroni pasta
• 1 cup grated cheddar cheese
• 1/4 cup milk
• Salt and pepper, to taste
• Optional toppings: sour cream, chopped cilantro, diced avocado, diced red onion

Instructions:

1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion and bell peppers and cook until softened, about 5 minutes.
2. Add the garlic, chili powder, cumin, smoked paprika, and cayenne pepper (if using) and cook for another minute.
3. Stir in the diced tomatoes, black beans, kidney beans, and vegetable broth. Bring the mixture to a simmer.
4. Add the macaroni pasta to the pot and stir to combine. Cover the pot and reduce the heat to low. Simmer for 10-12 minutes, or until the pasta is cooked through.
5. Stir in the grated cheddar cheese and milk until the cheese is melted and the chili mac is creamy. Season with salt and pepper to taste.
6. Serve the chili mac in bowls and top with desired toppings, such as sour cream, cilantro, avocado, and red onion.

Note: This recipe can also be made in a slow cooker. Simply follow steps 1-4, transfer to a slow cooker, and cook on low for 4–6 hours or on high for 2–3 hours.

2. EasyVegetarian Chili Mac

Easy Vegetarian Chili Mac is a simple and delicious one-pot meal that combines the flavors of chili and macaroni and cheese. The ingredients are basic and can be found in most pantries and the recipe is easy to follow, making it a great option for a quick and easy dinner.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, diced
• 1 red bell pepper, diced
• 2 cloves of garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 1 can (15 oz) black beans, rinsed and drained
• 1 can (15 oz) kidney beans, rinsed and drained
• 1 cup vegetable broth
• 1 cup macaroni pasta
• 1 cup grated cheddar cheese
• Salt and pepper, to taste
• Optional toppings: sour cream, chopped cilantro, diced avocado

Instructions:

1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion and bell pepper and cook until softened, about 5 minutes.
2. Add the garlic, diced tomatoes, black beans, kidney beans, and vegetable broth. Bring the mixture to a simmer.
3. Add the macaroni pasta to the pot and stir to combine. Cover the pot and reduce the heat to low. Simmer for 10-12 minutes, or until the pasta is cooked through.
4. Stir in the grated cheddar cheese until the cheese is melted and the chili mac is creamy. Season with salt and pepper to taste.
5. Serve the chili mac in bowls and top with desired toppings, such as sour cream, cilantro, and avocado.

Note: You can also add some chili powder, cumin, smoked paprika and cayenne pepper for more flavor.

3. Vegetarian ChiliSpaghetti

Vegetarian Chili Spaghetti is a hearty and flavorful meal that combines the classic flavors of chili and spaghetti. It’s a great option for vegetarians or anyone looking for a meatless meal.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, diced
• 1 red bell pepper, diced
• 2 cloves of garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 1 can (15 oz) black beans, rinsed and drained
• 1 can (15 oz) kidney beans, rinsed and drained
• 1 cup vegetable broth
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional)
• Salt and pepper, to taste
• 8 oz spaghetti
• Optional toppings: sour cream, grated cheddar cheese, chopped cilantro, diced avocado

Instructions:

1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion and bell pepper and cook until softened, about 5 minutes.
2. Add the garlic, diced tomatoes, black beans, kidney beans, vegetable broth, chili powder, cumin, smoked paprika, and cayenne pepper (if using) and stir to combine. Bring the mixture to a simmer.
3. Cook the spaghetti according to package instructions. Drain and set aside.
4. Reduce the heat to low and let the chili simmer for 10-15 minutes, or until it thickens. Season with salt and pepper to taste.
5. Serve the chili over cooked spaghetti and top with desired toppings, such as sour cream, grated cheddar cheese, cilantro, and avocado.

Note: You can also add some diced carrots, zucchini, or squash for more vegetables.

4. Chili Mac and Cheese

Chili Mac and Cheese is a comforting and satisfying dish that combines the flavors of chili and macaroni and cheese. It’s a great option for a hearty and easy meal.

Ingredients:

• 1 lb ground beef ( or ground turkey)
• 1 onion, diced
• 2 cloves of garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 1 can (15 oz) red kidney beans, rinsed and drained
• 1 cup beef broth
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper, to taste
• 8 oz elbow macaroni
• 2 cups grated cheddar cheese
• 1/4 cup milk

Instructions:

1. In a large pot or Dutch oven, brown the ground beef over medium-high heat. Drain any excess fat.
2. Add the onion and garlic and cook until softened, about 5 minutes.
3. Add the diced tomatoes, kidney beans, beef broth, chili powder, cumin, smoked paprika and stir to combine. Bring the mixture to a simmer.
4. Cook the macaroni according to package instructions. Drain and set aside.
5. Reduce the heat to low and let the chili simmer for 10-15 minutes, or until it thickens. Season with salt and pepper to taste.
6. In a separate pot, melt the grated cheddar cheese and milk together over medium heat, stirring constantly until the cheese is melted and the mixture is smooth.
7. In a large serving bowl, mix together the cooked macaroni, chili, and cheese sauce.
8. Serve the chili mac and cheese hot and garnish with green onions, sour cream, or grated cheese if desired.

Note: You can also use elbow macaroni instead of spaghetti, and you can also add some diced bell peppers or carrots to add more vegetables.

FAQs

Q: What is vegetarian chili mac?

A: Vegetarian chili mac is a dish that combines two classic comfort foods, vegetarian chili and macaroni and cheese, into one delicious and easy-to-make meal.

Q: What are the ingredients for vegetarian chili mac?

A: The ingredients for vegetarian chili mac typically include macaroni pasta, vegetable broth, canned tomatoes, kidney beans, corn, chili powder, cumin, paprika, garlic, onion, and shredded cheese.

Q: Can I make this recipe vegan?

A: Yes, you can make this recipe vegan by using plant-based cheese and omitting the dairy-based ingredients. You can also substitute vegetable broth for chicken broth.

Q: How long does it take to make one-pot vegetarian chili mac?

A: It takes about 30–40 minutes to make one-pot vegetarian chili mac.

Q: Can I add additional vegetables to this recipe? A: Yes, you can add additional vegetables to this recipe, such as bell peppers, zucchini, or carrots. Simply sauté them with the onion and garlic before adding the other ingredients.

Q: Can I use different types of pasta?

A: Yes, you can use different types of pasta, such as penne or fusible, instead of macaroni. Just be aware that the cooking time may be slightly different.

Q: How do I store leftovers?

A: Store leftovers in an airtight container in the refrigerator for up to 3–4 days. To reheat, add a splash of vegetable broth or water and heat on the stove top or in the microwave until heated through.

Q: Can I freeze vegetarian chili mac?

A: Yes, you can freeze vegetarian chili mac for up to 2–3 months. To freeze, let the chili mac cool completely, then transfer it to a freezer-safe container. To reheat, let it thaw in the refrigerator overnight and then reheat in the microwave or on the stove top.

Q: Can I make this recipe spicy?

A: Yes, you can make this recipe spicy by adding additional chili powder or cayenne pepper. You can also add diced jalapeños or red pepper flakes for extra heat.

Q: Can I add meat to this recipe?

A: Yes, you can add meat to this recipe, such as ground beef or turkey, if you prefer a non-vegetarian version. Simply brown the meat before adding the other ingredients.