Dump & Bake Chili Mac Casserole

4 from 3 votes

Inspired by mac & cheese and chili, this twist on a classic recipe is baked all in one dish in the oven. This dish is versatile and protein-packed.

Prep Time10

Cook Time30

Total Time40

Course: Main Dishes

Cuisine: American

Diet: Vegetarian

Servings: servings

Calories: 499kcal

2 cups vegetable broth or 2 cups water + 2 teaspoons vegetable bouillon
8 ounces elbow pasta see note #1
1 medium sweet yellow onion diced
1 medium red bell pepper diced
3-4 cloves garlic minced
1 teaspoon chili powder
1 teaspoon chipotle chili powder *can be replaced with an additional 1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon dry oregano
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon kosher salt
¼ teaspoon black pepper
15 ounce can crushed tomatoes
8 ounces tomato sauce
2 tablespoons tomato paste
15 ounce can light red kidney beans drained and rinsed; any variety of chili beans works
15 ounce can pinto beans drained and rinsed
1 ½ cups shredded cheddar cheese
sliced green onions and chopped cilantro for serving

Preheat the oven to 375F.
Bring the vegetable broth to a boil in a kettle or bring to a boil in a pot on the stovetop. If using vegetable bouillon (I use Better than Bouillon vegetable base) you can add the vegetable base directly to the baking dish.
To a 10x10-inch or similarly sized baking dish, add the pasta, onion, red pepper, garlic, seasonings, crushed tomatoes with juices, tomato sauce, tomato paste, and drained and rinsed beans. Stir well. Pour in the hot water, stirring again.
Cover tightly with foil, an upside-down baking sheet, or an oven-safe lid. Bake at 375F for 25 minutes.
Remove from the oven and stir, testing the pasta for doneness. If it is still crunchy or not yet al dente, replace the lid and bake in the oven for an additional 5-10 minutes, repeating as needed.
Stir half of the shredded cheese into the pasta. Add the remaining cheese on top. Return to the oven for 5-10 minutes, or until the cheese is melted.
Remove from the oven. Top with chopped cilantro, sliced green onions, and any other chili toppings you like. Enjoy!

Pasta: Any short or medium-grain pasta works. If using whole wheat pasta or protein pasta, note that cook times may vary. Only use protein pasta or gluten-free pasta with standard cooking methods.
Seasonings: As with chili, feel free to adjust seasonings to taste. For an even quicker recipe, use a packet of taco seasoning or chili seasoning instead of measuring out individual spices.
Higher protein option: Use protein pasta in place of standard pasta or add in crumbled tempeh (like this tempeh taco meat) or cooked veggie beef crumbles.
For spicier chili mac, add a diced jalapeno, use 1 teaspoon chipotle chili powder in place of standard chili powder, or add ½ teaspoon cayenne pepper.
Baking dish size: As long as the pasta is mostly covered by liquid, it will cook through. I tested it in my 10x10-inch square baking dish, which is the perfect size, but not necessarily a standard size. Choose a baking dish that is 8x11-inches or larger.