Name: Recipe "One Pot Vegetarian Chili Mac"
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 1 tbsp olive oil; 1 onion (diced); 1 red bell pepper (seeds removed and diced); 3 cloves garlic (minced); 1 pouch hunt's recipe ready tomato paste (2 tablespoons); 2 cup vegetable broth; 1 can hunt's diced tomatoes (14.5-ounce); 1 can hunt's tomato sauce (15 oz); 2 can small red beans or kidney beans (drained and rinsed); 1 can black beans (drained and rinsed); 1 tbsp chili powder; 2 tsp ground cumin; to taste kosher salt and freshly ground black pepper; 2 cup macaroni pasta (uncooked); 1 cup shredded cheddar cheese; 0.25 cup sliced green onions (for garnish, if desired)

Keep exploring with Tofu Tostadas, Stovetop Mac and Cheese, and Slow Cooker Lentil Chili.

Why This One Pot Vegetarian Chili Mac Is My Go to Compromise Dinner

When my boys can’t agree on dinner, I make one pot vegetarian chili mac. It’s the compromise that makes everyone happy, smoky chili meets creamy mac and cheese, all cooked in one pot with no extra pasta water to drain. A swirl of tomato paste adds deep richness, and the pasta cooks right in the broth, soaking up all that flavor. A generous handful of cheddar on top seals the deal.

Why You’ll Love This One Pot Vegetarian Chili Mac

It combines two comfort foods in one pot, so you get smoky chili flavor and creamy cheese in every bite.
The pasta cooks right in the pot, cutting down on dishes.
It’s ready in about 30 minutes, making it a great choice for an easy weeknight dinner.

Key Ingredients for One Pot Vegetarian Chili Mac

Tomato paste: Adds deep umami and thickens the chili. Use the Hunt’s Recipe Ready pouch for convenience; a regular 6-oz can works too, just use 2 tablespoons and refrigerate the rest.
Red beans and black beans: Provide protein and heartiness. Small red beans hold their shape better than large kidney beans; if using kidney beans, expect more softening. Rinse canned beans well to reduce sodium.
Cheddar cheese: Melts into a creamy sauce. A sharp cheddar adds more flavor; shred it yourself for better meltability. Pre-shredded cheese contains anti-caking agents that can prevent smooth melting.

Kitchen Tools for Chili Mac

Dutch oven (5-6 quart) or soup pot: provides even heat and enough space for the pasta to cook without crowding.
Lid: essential for steaming the pasta to tenderness.
Wooden spoon or silicone spatula: for stirring the pasta and scraping the bottom to prevent sticking.

Tips for the Best One Pot Vegetarian Chili Mac

Stir the pot every few minutes after adding the pasta to keep the noodles from sticking to the bottom. The pasta will absorb liquid as it cooks, so if it seems dry before the pasta is tender, add a splash of broth or water. Taste for seasoning before adding the cheese, the cheese brings salt too, so go easy on the salt initially. If you like more heat, add a pinch of cayenne with the chili powder.

Variations to Try on Chili Mac

To make it heartier, brown some ground turkey or beef with the onions before adding the tomato paste. Swap the red beans for kidney beans or pinto beans. Use gluten-free macaroni if needed, just check the package for cook time, as it may differ. For a dairy-free version, stir in a dairy-free cheddar-style shreds; they melt surprisingly well.

What to Serve with Vegetarian Chili Mac

Top your bowl with sliced green onions, a dollop of sour cream, diced avocado, or pickled jalapeños for extra zing. A side of cornbread or a simple green salad balances the hearty chili mac. For game day, set out bowls of shredded cheese, chopped cilantro, and hot sauce so everyone can customize.

How to Store Leftover Chili Mac

Let the chili mac cool completely, then transfer to an airtight container. It keeps in the fridge for up to 5 days. The pasta will absorb some liquid as it sits, so when you reheat, stir in a splash of broth or water to loosen it up.

Can You Freeze Chili Mac?

Yes, this chili mac freezes well. Cool completely, then spoon into freezer-safe containers or bags. Freeze for up to 3 months. Thaw in the fridge overnight before reheating. The pasta may soften a bit, so consider undercooking it slightly if you plan to freeze.

Best Ways to Reheat Chili Mac

For the stovetop, reheat in a pot over medium-low heat, adding a splash of broth or water to bring back the creamy consistency. Microwave individual portions in a bowl, covered, for 2-3 minutes, stirring halfway. You can also reheat in a 350°F oven in an oven-safe dish, covered, for about 20 minutes.

One Pot Vegetarian Chili Mac FAQs

Can I use gluten-free pasta?

Yes, gluten-free macaroni works well. Cook according to package directions, but start checking a minute or two early as it can become mushy quickly. The cooking liquid may require slightly more broth since gluten-free pasta absorbs liquid differently.

How do I make this chili mac spicier or milder?

For more heat, add a minced jalapeño with the garlic, or increase the chili powder to 2 tablespoons and include 1/2 teaspoon cayenne. For milder, use only 1 tablespoon chili powder and omit cumin, or add a spoonful of cream cheese to cool the heat.

Can I prepare it in an Instant Pot?

Yes. Use the sauté function to cook the aromatics, then add all remaining ingredients except the cheese and green onions. Pressure cook on high for 4 minutes, then quick-release. Stir in the cheese and serve. The cooking time may vary depending on the pasta shape.

Recipe

One Pot Vegetarian Chili Mac

This easy one pot recipe is perfect for weeknight meals or game day! It is always a crowd pleaser!

easyVegetarian

10 min

Prep Time

25 min

Cook Time

35 min

Total Time

Servings

Dinner

Course

American

Cuisine

1291 kcal

Calories

Ingredients

Servings

1 tbsp olive oil
1 onion, diced
1 red bell pepper, seeds removed and diced
3 cloves garlic, minced
1 pouch hunt's recipe ready tomato paste, 2 tablespoons
2 cup vegetable broth
1 can hunt's diced tomatoes, 14.5-ounce
1 can hunt's tomato sauce, 15 oz

2 can small red beans or kidney beans, drained and rinsed
1 can black beans, drained and rinsed
1 tbsp chili powder
2 tsp ground cumin
to taste kosher salt and freshly ground black pepper
2 cup macaroni pasta, uncooked
1 cup shredded cheddar cheese
0.25 cup sliced green onions, for garnish, if desired

Instructions

1
Heat olive oil in a large Dutch oven or soup pot over medium high heat. Add onion and red pepper and sauté until tender, about 4 minutes. Add the garlic and tomato paste, cook for two 2 minutes.
2
Stir in vegetable broth, diced tomatoes, tomato sauce, red beans, black beans, chili powder and cumin. Season with salt and pepper, to taste.

3
Add the uncooked macaroni and stir to combine. Place a lid on the pot and turn the heat up to medium high and bring to a boil. Stir often to loosen the noodles from the bottom of the pan. When it reaches a boil, reduce to low and simmer until the pasta is cooked, about 12-15 minutes.
4
Remove from heat and remove the lid. Stir in 1/2 cup of the shredded cheddar cheese. Top with remaining 1/2 cup cheese and place the lid on until cheese is melted. Garnish with green onions, if desired. Serve immediately.

Nutrition (per serving)

1291kcal

Calorie breakdown

Protein20%261 kcal

Fat15%193 kcal

Carbohydrates65%861 kcal

How this was calculated — 15 of 16 ingredients matched

olive oilOil, corn, peanut, and olive133 kcal

onionOnions, raw0 kcal

red bell pepperPepper, banana, raw0 kcal

garlicGarlic, raw22 kcal

vegetable brothSoup, SWANSON, vegetable broth29 kcal

hunt's diced tomatoesTomatoes, red, ripe, canned, packed in tomato juice64 kcal

hunt's tomato sauceSauce, barbecue688 kcal

small red beans or kidney beansBeans, kidney, red, mature seeds, raw2696 kcal

black beansBeans, black, mature seeds, raw1364 kcal

chili powderSpices, chili powder42 kcal

ground cuminSpices, cumin seed38 kcal

kosher salt and freshly ground black pepperPepper, banana, raw0 kcal

macaroni pastaPasta mix, classic cheeseburger macaroni, unprepared1675 kcal

shredded cheddar cheeseCheese, cheddar979 kcal

sliced green onionsOnions, young green, tops only16 kcal

Serving size ≈ 553 g · 6 servings

Nutrition information is automatically calculated from USDA FoodData Central, so should only be used as an approximation. Actual values may vary depending on the ingredients, brands, and preparation methods used.

Open in analyzer

Keyword: comfort-food, one-pot, Skillet, vegetarian

This post may contain affiliate links. Read our disclosure policy.