When you’re craving something hearty, cheesy, and comforting, this One Pot Vegetarian Chili Mac hits the spot. It’s the perfect blend of two classics — chili and macaroni — in one creamy, spicy, and satisfying pot. The best part? You only need one pan and 30 minutes to make it happen.
I first made this dish on a chilly weeknight when I had a little of everything left in the pantry — pasta, beans, tomato sauce, and cheese. I threw them all into one pot, crossed my fingers, and hoped for the best. What came out was magic — bold, cheesy, and perfectly cozy. Now it’s a family favorite, right alongside my Crockpot Chicken Corn Chowder and Cheesy Tortilla Quiche.
One Pot Vegetarian Chili Mac
Ingredients
Equipment
Method
- Heat olive oil in a large pot over medium heat. Add onion, garlic, and bell pepper. Cook for about 3–4 minutes until soft and fragrant.
- Stir in chili powder, cumin, and smoked paprika. Add black beans, kidney beans, diced tomatoes, and tomato sauce. Mix well and bring everything to a gentle simmer.
- Pour in the vegetable broth and stir in the uncooked macaroni. Bring to a boil, then reduce the heat to low. Cover and simmer for 10–12 minutes, stirring occasionally, until the pasta is tender.
- Once the pasta is cooked, stir in the shredded cheese until melted and creamy. Taste and adjust seasoning with salt or extra chili powder if desired.
- Scoop into bowls and top with a sprinkle of cheese, a dollop of sour cream, or fresh cilantro. Serve warm and dig into that cheesy, spicy comfort.
Nutrition
Notes
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Let us know how it was!Why You’ll Love One Pot Vegetarian Chili Mac
This One Pot Vegetarian Chili Mac is everything you love about comfort food — cheesy pasta, hearty chili flavor, and zero fuss. It’s loaded with fiber and protein from the beans, packed with flavor from spices and veggies, and all comes together in one pot for easy cleanup.
If you’re into cozy, filling recipes like my Hearty Pasta Fagioli Soup or Creamy Meatball Soup, this one will earn a permanent place in your dinner rotation.
Ingredients You’ll Need
For the Chili Mac:
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) diced tomatoes
- 1 cup tomato sauce
- 1 tablespoon chili powder
- 1 teaspoon cumin
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- 2 ½ cups vegetable broth
- 2 cups uncooked elbow macaroni
- 1 cup shredded cheddar cheese (plus extra for topping)
Optional Add-ins:
- Corn kernels for sweetness
- Jalapeños for spice
- Sour cream or Greek yogurt for creaminess
Like my Cottage Cheese and Veggie Bake, this recipe is built from simple pantry staples that come together into something rich and satisfying.
How to Make One Pot Vegetarian Chili Mac
Step 1: Sauté the Veggies
Heat olive oil in a large pot over medium heat. Add onion, garlic, and bell pepper. Cook for about 3–4 minutes until soft and fragrant.
Step 2: Add Seasonings and Beans
Stir in chili powder, cumin, and smoked paprika. Add black beans, kidney beans, diced tomatoes, and tomato sauce. Mix well and bring everything to a gentle simmer.
Step 3: Add Broth and Pasta
Pour in the vegetable broth and stir in the uncooked macaroni. Bring to a boil, then reduce the heat to low. Cover and simmer for 10–12 minutes, stirring occasionally, until the pasta is tender.
Step 4: Make It Cheesy
Once the pasta is cooked, stir in the shredded cheese until melted and creamy. Taste and adjust seasoning with salt or extra chili powder if desired.
Step 5: Serve and Enjoy
Scoop into bowls and top with a sprinkle of cheese, a dollop of sour cream, or fresh cilantro. Serve warm and dig into that cheesy, spicy comfort.
It’s as simple and satisfying as my Low Carb Crustless Pizza Bowl — big flavor, minimal cleanup, and ready in no time.
Tips for Perfect One Pot Vegetarian Chili Mac
- Use a large pot: The pasta needs room to expand and soak up the sauce.
- Don’t overcook the pasta: It keeps soaking up liquid, so remove from heat once tender.
- Adjust the heat: Add jalapeños, cayenne, or chili flakes if you like it spicy.
- Make it creamy: Stir in a little cream cheese or Greek yogurt before serving.
These same little details are what make my One-Pan Chicken Gallaba Skillet so flavorful — balance and timing are key.
Flavor Variations
- Mexican Style: Add corn, lime juice, and top with avocado.
- Smoky Chipotle: Stir in a teaspoon of adobo sauce from chipotle peppers.
- Vegan Version: Skip the cheese or use dairy-free shreds.
- Extra Protein: Add crumbled tofu or lentils for a hearty boost.
Just like my Cottage Cheese Beef Noodle Bake, this recipe is endlessly adaptable to whatever’s in your pantry.
How to Store and Reheat
Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
Freezing: Freeze in portions for up to 2 months. Thaw overnight before reheating.
Reheating: Warm gently in a pot with a splash of broth or water to loosen the sauce.
It’s as meal-prep friendly as my Buffalo Chicken Bowls — just heat, serve, and enjoy throughout the week.
Frequently Asked Questions
1. Can I use different pasta?
Yes! Any short pasta like penne, rotini, or shells works great.
2. Can I make it vegan?
Absolutely — just skip the cheese or replace it with vegan cheese.
3. How do I make it gluten-free?
Use gluten-free pasta and check that your broth and seasonings are gluten-free too.
4. Can I make it spicier?
Yes! Add cayenne, chipotle, or hot sauce to bring the heat up a notch.
The Final Bite
This One Pot Vegetarian Chili Mac is the definition of comfort food made easy — warm, cheesy, and full of bold chili flavor. It’s the kind of meal you’ll want to cozy up with on a cold evening, and it tastes even better the next day.
With just one pot, simple ingredients, and 30 minutes, you can have a wholesome dinner that feels indulgent and nourishing all at once.