Looking for a hearty weeknight dinner? Our smoky vegetarian chili mac is here to save the day! It all comes together in 1 pot, and it's SUPER versatile. Throw in your favorite bean and pasta shape, melt in your favorite cheese, and top with whatever you like! (As long as it's crunchy. 😉Frito's are classic but fried onions, any corn/tortilla chip, or toasted nut would do the trick.) For a vegan version, sub in vegan cheese for the dairy cheeses, or skip it all together!
Made this? Let us know how it went in the comment section below!
extra-virgin olive oil
white onion, chopped, divided
ribs celery, chopped
jalapeños, thinly sliced, divided
kosher salt, plus more
garlic cloves, minced
1 to 3 chilis from canned chilis in adobo, depending on spice preference, minced
freshly chopped cilantro, divided
(28-oz.) can whole tomatoes, crushed
(15-oz.) can pinto, kidney, white beans, or black beans, drained and rinsed
dry pasta, such as cavatappi
shredded white cheddar
low moisture whole milk mozzarella, cut into small cubes
Corn chips, such as Fritos, for topping
- Heat olive oil in a large heavy-bottomed pot over medium heat. Add ¾ onion, celery, and ¾ of the jalapeños. (The rest of the onion and jalapeño are for garnish!) Season with salt and cook until vegetables are mostly tender and onions are translucent and lightly golden, about 8 to 10 minutes.
- Add garlic and cook until fragrant, 1 minute. Add minced chili, cumin, and oregano, and cook, stirring frequently, for 1 minute more. Add ½ the cilantro and water, and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Add crushed tomatoes along with any liquid in the can.
- Add beans, dry pasta, and 1 teaspoon salt. Cover, bring up to a boil, then reduce heat to a simmer and let cook with lid ajar for 14 to 16 minutes, until pasta is tender.
- Remove from heat and stir in cheeses until melted. Serve with crushed corn chips and the remaining sliced jalapeños and onion for garnish.