Cheesy Vegetarian Chili Mac
A comforting and flavorful chili mac packed with cheese and beans.
Equipment
- Large pot 5-quart size recommended
Ingredients
Main Ingredients
- 1 Tbsp olive oil
- 1 count yellow onion, diced
- 2 count cloves garlic, minced
- 2 Tbsp flour
- 2 Tbsp chili powder
- 15 oz can diced tomatoes
- 15 oz can tomato sauce
- 15 oz can kidney beans, drained and rinsed
- 15 oz can black beans, drained and rinsed
- 15 oz can pinto beans, drained and rinsed
- 1 cup frozen corn kernels
- 2 cups vegetable broth
- 2 cups uncooked macaroni noodles
- 1 cup shredded sharp cheddar cheese
Instructions
- In a large pot (5 qt), heat the olive oil over medium heat. Add the diced onion and minced garlic, sautéing for 2-3 minutes until the onions are soft and transparent. This step is key to developing flavor!
- Stir in the flour and chili powder, continuing to sauté for about 2 minutes until they coat the bottom of the pot. This helps to thicken your chili later.
- Add the diced tomatoes, tomato sauce, kidney beans, black beans, pinto beans, corn, and vegetable broth. Stir well to combine and dissolve any flour and chili powder stuck to the bottom.
- Mix in the uncooked macaroni noodles, ensuring they are well combined. Cover the pot and increase the heat to medium-high, bringing the mixture to a boil. Stir every couple of minutes to prevent the noodles from sticking.
- Once boiling, reduce the heat to low (or just above low) to let it gently simmer. Cook for 12-15 minutes, stirring frequently, until the pasta is tender and the liquid has thickened into a saucy consistency.
- When the pasta is cooked, add the shredded cheddar cheese and stir until melted. Serve hot and enjoy!
Notes
For a spicier kick, consider adding diced jalapeños or a dash of hot sauce. You can substitute the beans with your favorite varieties or add more vegetables for extra nutrition.