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You will love this Chili Mac and Cheese recipe. It is a quick, easy-to-make, delicious, and comforting vegetarian dish. The perfect meal for lunch or dinner that the whole family can enjoy and is ready in just 30 minutes.
Love chili but also crave mac and cheese? Well now you can have your two favorite meals in one go! This chili mac is vegetarian and made without any ground beef or meat. It is made with beans, corn, pasta, tomatoes, and some other pantry staple seasonings and ingredients. Perfect for young and old because it is so tasty, filling, and a comforting meal.
Recipe highlights
- Comforting: this recipe for chili mac will comfort you during the cold season or even all year round. Something about combining pasta and chili that just makes you feel so good and satisfied.
- Delicious: the combination of chili and mac and cheese will blow your mind. Packed with flavor and it is so tasty.
- Easy to make: This chili mac recipe is super easy to make and takes just about 30 minutes to put together all in one pot. Plus is it vegetarian-friendly and it can easily be altered to add some ground beef if needed.
Ingredients for this classic chili mac
- Dried Pasta (I used gluten-free corn macaroni) or whole wheat: use any other short pasta of your choice.
- Oil: we used Olive Oil, but avocado oil or another oil of your choice will work
- Sweet Onion: or purple onions
- Red Bell Pepper, or yellow bell peppers
- Mushrooms: we used Button mushrooms, finely chopped
- Frozen Corn: or you may use canned corn kernels
- Beans: we used Black Beans and kidney beans, rinsed and drained
- Tomato Paste: canned and organic
- Diced Tomatoes: canned diced tomatoes
- Chili seasonings: Smoked Paprika, Chili Powder, Ground Cumin, Dried Oregano
- Broth of choice: vegetable broth to keep it vegetarian. But you can use any broth like beef broth, bone broth, or chicken broth.
- Sea salt and pepper, to taste.
- Shredded cheddar cheese to garnish: optional
How to make this recipe
- Heat oil in a large skillet, saucepan, or dutch oven, over medium-high heat. Add the onions, garlic, peppers, and mushrooms. Sauté until tender, about 5-7 minutes.
- Stir in beans, diced tomatoes, corn, and spices, and season with a pinch of salt and pepper.
- Add the pasta, tomato paste, and broth and bring to a boil. Lower the heat and simmer, stirring frequently, for about 8-10 minutes, or until the pasta is cooked.
- Pour into bowls and top with your favorite toppings. Enjoy!
Storing and Reheating
- To store: Store leftovers in an airtight container in the fridge for up to 4 days. This dish does not freeze well because it will end up being a bit on the mushy side.
- Reheating: It is best to reheat this chili mac recipe in the microwave when ready to serve.
Recipe notes and tips
- Add some heat to this easy chili mac recipe by adding some chopped jalapenos or some cayenne pepper.
- You may add some shredded cheese to your chili mac, or top your dish with some shredded cheese of your choice.
- Any short pasta of your choice will work, elbow pasta, bowtie pasta, penne pasta, shell pasta, and so on.
- Any beans of your choice will work too, we used kidney beans and black beans, but use whatever beans you have on hand
- Use any mushroom of your choice, but we love button mushrooms.
- Do not overcook the pasta, cook it al-dente. Pasta will continue to cook even after it is drained.
- Want to add more protein? Add some lean ground beef or ground turkey, and sautee it first along with the onions.
Frequently asked Questions
There are so many different toppings that will go well with chili or chili mac and cheese. Among those options would be, grated cheddar cheese, yogurt or sour cream, freshly chopped coriander, sliced green onions, sliced avocado, sliced jalapenos, diced tomatoes, red onions, and fresh cilantro.
Shredded Cheddar Cheese is the most popular and best cheese to serve over chili. Whether you use mild, moderate, or sharp would be a personal preference. If you prefer not to use cheddar cheese you can also use Monterey or pepper jack cheese.
If you are here just to find out what you can add to a simple mac and cheese recipe, then there are a few options for you. Try crumbled bacon bits, grated parmesan cheese, bread crumbs, shredded cheese, hot sauce, steamed broccoli, grilled chicken, smoked salmon or ham. If you are making this Chili Mac and Cheese recipe, I’ve listed some topping options in the recipe below.
More pasta recipes
- Tuscan Chicken Pasta
- Pasta Primavera Recipe
- Chicken Pasta Puttanesca
- Creamy Chicken Kale Pasta
- Taco Pasta Salad
- Chicken Pasta Salad
- Shrimp Pesto Pasta
- Chicken Enchilada Pasta
Other recipes you may like
- Salmon Tacos With Corn Salsa
- Chicken Pasta Puttanesca
- Easy Chicken Cacciatore
- Sausage and White Bean Soup
- Easy Chicken Chili
- Beef Chili Recipe
- Chicken Chili Recipe
- Ground Turkey Chili
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Chili Mac and Cheese
Ingredients
- 7 oz Dried Pasta, (I used gluten-free corn macaroni) or whole wheat
- 1 Tbsp Olive Oil
- 1 Sweet Onion, diced
- 1 Red Bell Pepper, chopped
- 3 Cups Chopped Button Mushrooms
- 1 15 oz Can Black Beans, rinsed and drained
- 1 15 OZ Can Red Kidney Beans, rinsed and drained
- 1 Cup Frozen Corn
- 1 15 oz Can Tomato Paste
- 1 8 oz Can Diced Tomatoes
- 1 Tsp Smoked Paprika
- ½ Tsp Chili Powder
- 1 Tsp Ground Cumin
- 1 ½ Tsp Dried Oregano
- 2 Cups Broth of choice
- Sea salt and pepper, to taste
Optional Toppings:
- grated cheddar cheese, yogurt or sour cream, Freshly chopped cilantro, sliced green onions, sliced avocado etc.
Instructions
- Heat oil in a large skillet over medium-high heat. Add the onions, garlic, peppers, and mushrooms. Sauté until tender, about 5-7 minutes.
- Stir in beans, diced tomatoes, corn and spices and season with a pinch of salt and pepper.
- Add the pasta, tomato paste, and broth and bring to a boil. Lower the heat and simmer, stirring frequently, for about 8-10 minutes, or until the pasta is cooked.
- Pour into bowls and top with your favorite toppings. Enjoy!
Notes
- use any pasts of your choice
- you may also add some ground beef to add more protein to this dish.
- Store leftovers in the fridge for up to 4 days
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Do you really use 15 oz of tomato paste or is that a tyoo?
I believe the small can I used is 15 oz I will double-check on this.
What is the servicing size?
Hi. One bowl, or about 2 cups.
It was really good. I probably would use less pasta but great taste! Loved it!
Thanks, Sharon. Glad you liked it.
Really yummy! I added ground chicken and cut the mushroom….I only had a few on hand. Turned out great. Kids loved it as well.
Thanks for the feedback. Glad you guys loved it.
Love this recipe!!!!
Easy, straightforward, filling and delicious.
I prep my meals for the week and this gave
Me a week of lunch. I’ll be making this in the future
Thanks, Leslie. Glad you liked it