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Hearty Vegetarian Chili Mac

A white bowl filled with cheesy Vegetarian Chili Mac, featuring elbow macaroni, kidney beans, and melted cheddar cheese.
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A simple recipe combining savory vegetarian chili with creamy macaroni and cheese for a satisfying comfort food meal.

Ingredients

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  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 1 red bell pepper, chopped
  • 2 cloves garlic, minced
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (15 ounce) can kidney beans, rinsed and drained
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 (8 ounce) can tomato sauce
  • 1 cup vegetable broth
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper (optional)
  • 8 ounces elbow macaroni
  • 2 cups milk (dairy or non-dairy)
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 2 cups shredded cheddar cheese
  • Salt and black pepper to taste

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and bell pepper and cook until softened, about 5 minutes.
  2. Add garlic and cook for 1 minute until fragrant.
  3. Stir in chili powder, cumin, oregano, and cayenne pepper (if using). Cook for 1 minute, stirring constantly.
  4. Add black beans, kidney beans, diced tomatoes, tomato sauce, and vegetable broth. Bring the mixture to a simmer. Reduce heat to low, cover, and cook for 15 minutes, stirring occasionally.
  5. While the chili simmers, cook the macaroni according to package directions until al dente. Drain well.
  6. In a separate small saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute, creating a roux.
  7. Gradually whisk in the milk until the mixture is smooth. Cook, stirring constantly, until the sauce thickens enough to coat the back of a spoon, about 5 to 7 minutes. Do not boil.
  8. Remove the milk mixture from the heat. Stir in the shredded cheddar cheese until completely melted and smooth. Season with salt and pepper.
  9. Add the drained macaroni to the chili mixture in the large pot and stir to combine.
  10. Pour the cheese sauce over the chili and pasta. Stir gently until everything is evenly coated and heated through.
  11. Serve immediately.

Notes

  • For a thicker casserole style, transfer the mixture to a baking dish, top with extra cheese, and bake at 375°F (190°C) for 15 minutes.
  • You can substitute the beans with 1 cup of cooked lentils for a different texture.
  • Top servings with chopped green onions, a dollop of sour cream, or crushed tortilla chips.

Nutrition

Find it online: https://savoryskies.com/vegetarian-chili-mac-recipe/