Description
Discover a comforting and nutritious meal with our Vegetarian Chili Mac recipe. This hearty dish blends the richness of chili with tender macaroni, complemented by a medley of fresh vegetables and aromatic spices. Perfect for any occasion, whether you’re seeking a satisfying dinner or a meal prep option, this recipe promises to delight with its robust flavors and easy preparation.
Ingredients
2 tablespoons olive oil
1 onion, diced
2 cloves garlic, minced
1 red bell pepper, diced
1 green bell pepper, diced
1 zucchini, diced
1 cup corn kernels (fresh or frozen)
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) kidney beans, drained and rinsed
1 can (28 oz) diced tomatoes
1 can (15 oz) tomato sauce
2 cups vegetable broth
2 teaspoons chili powder
1 teaspoon cumin
1/2 teaspoon paprika
Salt and pepper, to taste
2 cups elbow macaroni (or pasta of your choice)
1 cup shredded cheddar cheese (optional, for topping)
Fresh cilantro or green onions, chopped (for garnish)
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Sauté diced onion and minced garlic until softened.
- Add diced red and green bell peppers, and zucchini. Cook for about 5 minutes until vegetables are slightly tender.
- Stir in corn kernels, black beans, and kidney beans.
- Pour in diced tomatoes, tomato sauce, vegetable broth, chili powder, cumin, paprika, salt, and pepper. Stir well to combine.
- Bring to a boil, then reduce heat to low. Cover and simmer for 15-20 minutes, stirring occasionally, until vegetables are tender and flavors are melded.
- In a separate pot, cook elbow macaroni according to package instructions until al dente. Drain and set aside.
- Add cooked macaroni to the pot of chili. Stir well and simmer for an additional 5 minutes to blend flavors.
- Serve hot, garnished with shredded cheddar cheese (if using) and chopped cilantro or green onions.
Notes
Adjust spice levels by adding more or less chili powder and paprika according to your preference.
This dish can be prepared ahead and stored in the refrigerator for up to 3-4 days. It also freezes well for longer storage.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American, Tex-Mex
Nutrition
- Serving Size: 6 servings