Close up of vegetarian chili mac shows creamy looking pasta and chopped green onions
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One Pot Vegetarian Chili Mac

This vegetarian comfort food recipe is a combination of two foods in one pot: chili and cheesey pasta! 
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: Vegetarian
Servings: 5 servings
Calories: 367kcal
Author: Cassidy Reeser, RDN, LDN

Ingredients

  • 1 tablespoon olive oil
  • 8 ounces white mushrooms chopped
  • 1 medium white onion diced
  • 1/2 teaspoon salt
  • 3 cloves garlic minced
  • 1 tablespoon chili powder
  • 1 tablespoon cumin
  • 1 teaspoon dry oregano
  • 10 ounces dry elbow pasta
  • 2 cans (15 ounces) kidney beans drained and rinsed
  • 1 can (15 ounces) crushed tomatoes
  • 1 can (4 ounces) tomato sauce
  • 4 cups vegetable broth
  • 1 cup shredded cheddar cheese
  • chopped green onions for topping

Instructions

  • Heat olive oil in a dutch oven or large pot. Add the chopped onions and diced onions, sprinkle with salt. Saute for 5 minutes, or until the onions and mushrooms have softened.
  • Add the garlic, chili powder, cumin, and oregano. Cook for 30 seconds, stirring continuously to prevent burning. 
  • Pour in the elbow pasta, kidney beans, crushed tomatoes (with juices), tomato sauce, and vegetable broth. Bring to a simmer. Simmer uncovered until pasta is tender, about 12 minutes.
  • Stir in the cheddar cheese. Serve topped with chopped green onions. Enjoy!

Notes

I use light red kidney beans and dark red kidney beans. Alternately, you can use whatever bean you have on hand, like black beans or white beans. 
To keep the sodium down, choose cans labeled "reduced sodium" or "no added salt". Choose low sodium vegetable broth and add salt to taste at the end.

Nutrition

Serving: 1serving | Calories: 367kcal | Carbohydrates: 50g | Protein: 15g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 23mg | Sodium: 1161mg | Potassium: 384mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1115IU | Vitamin C: 3.1mg | Calcium: 206mg | Iron: 2.4mg