mac and cheese recipe

Chili Mac and Cheese

Two comforting meals combined to make a perfectly delicious lunch or dinner
Course Main Course
Cuisine American, Mexican
Keyword chili mac, chili mac and cheese, mac and cheese
Prep Time 15 minutes
Cook Time 15 minutes
0 minutes
Total Time 30 minutes
Servings 4
Calories 307kcal


  • 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 coriander, sliced green onions, sliced avocado etc.


  • 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!


Nutritional facts:
Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.


Calories: 307kcal | Carbohydrates: 60g | Protein: 12g | Fat: 5g | Saturated Fat: 1g | Sodium: 498mg | Potassium: 638mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1530IU | Vitamin C: 46.4mg | Calcium: 47mg | Iron: 3.4mg