Ultimate One Pot Vegetarian Chili Mac and Cheese Delight
Experience the comforting embrace of classic mac and cheese fused with the hearty flavors of a rich vegetarian chili, all prepared in a single pot. This delightful dish combines tender elbow macaroni with robust black beans, savory diced tomatoes, and a medley of aromatic spices, finished with gooey melted cheddar. It's an incredibly satisfying, flavorful, and remarkably easy meal perfect for any weeknight.
Prep Time
15 minutes
Cook Time
20-25 minutes
Total Time
35-40 minutes
Servings
4 hearty servings
Keywords
Why This Recipe Delivers
- Effortless one-pot preparation minimizes cleanup and cooking time.
- A hearty and wholesome vegetarian meal packed with plant-based protein and fiber.
- Combines two universally beloved comfort foods into one irresistible, flavorful dish.
- Quick to make, making it an ideal solution for busy weeknights.
- Highly customizable with your favorite toppings, spices, and vegetable additions.
Ingredients
- 225 g (8 oz) elbow macaroni
- 425 g (15 oz) can black beans, drained and rinsed
- 410 g (14.5 oz) can diced tomatoes, undrained
- 710 ml (3 cups) vegetable broth
- 115 g (1 cup) shredded sharp cheddar cheese
- 150 g (1 cup) bell peppers, diced (any color)
- 1 medium onion, chopped (approx. 150 g)
- 3 cloves garlic, minced
- 10 ml (2 tsp) chili powder
- 5 ml (1 tsp) ground cumin
- 15 ml (1 tbsp) olive oil
- Salt and freshly ground black pepper, to taste
Instructions
- Begin by heating 15 ml (1 tbsp) of olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the chopped onion and minced garlic, sautéing for approximately 3 minutes until the onion becomes translucent and the garlic is fragrant, taking care not to burn it.
- Introduce the diced bell peppers, 10 ml (2 tsp) of chili powder, and 5 ml (1 tsp) of ground cumin to the pot. Stir continuously for about 5 minutes, allowing the spices to toast lightly and release their aromas, and the bell peppers to soften slightly.
- Add the 225 g (8 oz) elbow macaroni, the 410 g (14.5 oz) can of diced tomatoes (including their juices), and 710 ml (3 cups) of vegetable broth to the pot. Stir thoroughly to combine all ingredients, ensuring the macaroni is submerged in the liquid. Season with a pinch of salt and freshly ground black pepper.
- Increase the heat to bring the mixture to a gentle boil. Once boiling, reduce the heat to low, cover the pot with a lid, and let it simmer for 10-12 minutes, or until the pasta is al dente and most of the liquid has been absorbed. Stir occasionally to prevent sticking.
- Remove the pot from the heat. Stir in the drained and rinsed 425 g (15 oz) black beans and the 115 g (1 cup) shredded sharp cheddar cheese. Continue stirring until the cheese is completely melted and has created a creamy, luscious sauce that coats all the ingredients.
- Taste and adjust seasoning with additional salt and pepper if needed. Serve the Ultimate One Pot Vegetarian Chili Mac and Cheese Delight immediately while hot, garnished with optional dollops of sour cream, fresh cilantro, or sliced green onions for added flavor and presentation.
Tools You’ll Need
- Large heavy-bottomed pot or Dutch oven
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Stirring spoon or spatula
- Can opener
Essential Success Tips
- Do not overcook the pasta during the simmering stage; it should be al dente as it will continue to absorb liquid and cook slightly off the heat, ensuring a perfect texture.
- Stir the pasta occasionally while simmering to prevent it from sticking to the bottom of the pot and to ensure all pieces cook evenly.
- For extra depth of flavor, use a good quality, low-sodium vegetable broth as the foundation for your chili mac.
- Freshly shredded cheese melts much more smoothly and creates a creamier sauce compared to pre-shredded varieties, which often contain anti-caking agents.
- Always taste and adjust seasonings (salt, pepper, chili powder, cumin) before serving; spice levels can be customized to your preference.
Professional Cooking Secrets
- To deepen the chili flavor, toast the chili powder and cumin in the olive oil with the onions and bell peppers for an extra minute before adding liquids. This 'blooming' of spices enhances their aromatic compounds significantly.
- For an extra layer of richness and a silky, emulsified texture, stir in a tablespoon of cream cheese or a splash of milk with the cheddar at the very end of cooking.
- Consider adding a pinch of smoked paprika along with the other spices to impart a subtle, complex smoky depth that elevates the chili notes without overpowering the dish.
Notes
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of extra broth or water to loosen the sauce and restore creaminess.
- Feel free to incorporate other quick-cooking vegetables like corn, zucchini, or fresh spinach during the last few minutes of cooking for added nutrients and vibrant color.
- For a spicier kick, consider adding a pinch of cayenne pepper or a finely chopped jalapeño (seeds removed for less heat) along with the bell peppers.
Frequently Asked Questions
Can I make this dish vegan?
Yes, absolutely! To make this chili mac and cheese vegan, simply substitute the sharp cheddar cheese with your favorite dairy-free shredded cheese alternative. Ensure your vegetable broth is also vegan-friendly to maintain its plant-based integrity.
What kind of pasta works best for one-pot dishes?
Smaller, sturdier pasta shapes like elbow macaroni, ditalini, or small shells work wonderfully in one-pot dishes as they cook evenly, absorb flavors well, and are less likely to become mushy. Avoid very thin or delicate pastas that might overcook quickly.
Can I use different types of beans?
Certainly! While black beans offer a great texture and flavor, you can easily substitute them with kidney beans, pinto beans, or even a mix of beans to vary the taste and nutritional profile of the dish according to your preference.
Nutrition Facts (Per Serving)
Approximate per serving: Calories: 480, Protein: 22g, Fat: 18g, Carbs: 60g, Fiber: 10g.
Allergy Information
Contains dairy and gluten. For a gluten-free version, use gluten-free elbow macaroni. To make it dairy-free, substitute with your preferred plant-based cheese alternative.
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