Vegetarian Chili Mac
The key to a proper chili mac is letting the macaroni cook directly in the seasoned tomato base, where its starch thickens the sauce instead of diluting it. I build the pot like a good stovetop…
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, finely diced
- 1 medium red bell pepper, finely diced
- 4 cloves garlic, finely chopped
- 2 tablespoons chili powder, 2 teaspoons cumin, 1 teaspoon oregano, and 1 1/2 teaspoons salt combined chili powder, ground cumin, dried oregano, and kosher salt
- 2 15-ounce cans canned kidney beans and black beans, drained and rinsed
- 1 28-ounce can crushed tomatoes
- 3 1/2 cups vegetable broth
- 12 ounces elbow macaroni
- 2 cups sharp cheddar cheese, freshly grated
Instructions
- Set a 5- to 6-quart Dutch oven or heavy pot beside the work area. Dice the onion and bell pepper into pieces no larger than 1/4 inch, chop the garlic, drain and rinse both cans of beans, and grate the cheddar from a block. Having the vegetables and measured spices ready prevents the aromatics from scorching while you search for the next ingredient.
- Pour 2 tablespoons olive oil into the Dutch oven and heat over medium heat for about 1 minute, until it shimmers but does not smoke. Add the onion and bell pepper with a small pinch of the measured salt. Cook for 6 to 8 minutes, stirring every minute or so, until the onion is translucent and the pepper is tender with lightly browned edges; the pan should smell sweet rather than raw.
- Stir in the 4 chopped garlic cloves and cook over medium heat for 45 to 60 seconds, just until fragrant. Add the chili powder, cumin, oregano, and remaining salt, then stir constantly for 30 seconds. Toasting the spices in the oil blooms their fat-soluble aromas and gives the finished chili a rounder, less dusty flavor; do not let the garlic or spices darken.
- Add the drained kidney beans and black beans, the 28-ounce can of crushed tomatoes, and 3 1/2 cups vegetable broth. Scrape the bottom of the pot with a wooden spoon to release the toasted spice paste, then raise the heat to medium-high. Bring the mixture to a steady simmer; small bubbles should break across the surface without causing a hard boil.
- Reduce the heat to medium-low and simmer the bean mixture uncovered for 10 minutes, stirring two or three times. The tomatoes should lose their raw aroma, the broth should turn brick red, and the beans should remain intact but tender. Taste the liquid now and adjust salt cautiously, remembering that the cheddar will add seasoning later.
- Stir the 12 ounces elbow macaroni directly into the simmering chili, making sure every noodle is submerged. Maintain a gentle simmer over medium-low heat and cook for 9 to 12 minutes, stirring from the bottom every 2 minutes to prevent sticking. The pasta is ready when it is just tender with a faint firm core and the sauce clings thickly to the spoon; add 1/4 cup water at a time if the pot becomes dry before the pasta is cooked.
- Turn off the heat as soon as the macaroni reaches al dente. The mixture should look slightly looser than you want to serve because the pasta will continue absorbing liquid during the rest. If it is stiff or pasty, fold in 2 to 4 tablespoons hot water; if it is soupy, leave the pot uncovered for 2 minutes so steam can reduce it.
- Fold in 1 1/2 cups of the grated cheddar while the chili mac is still very hot, stirring slowly until the cheese melts into a glossy, cohesive sauce. Add the remaining 1/2 cup over the top, cover the pot, and let it stand for 3 minutes off the heat. This brief rest finishes the pasta and allows the cheese to melt without turning oily from excessive heat.
- Ladle the chili mac into warmed bowls and serve immediately while the surface is molten and the beans are distributed throughout. For a classic cold-weather finish, add sour cream, sliced scallions, pickled jalapeños, or a little hot sauce if available; serve with cornbread or a crisp green salad to balance the dense, saucy texture.
Watch the Vegetarian Chili Mac cooking video
← Back to all recipes · View full recipe
← Back to 5StarCook home