Joel Goldberg
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!Â
Made this? Let us know how it went in the comment section below!
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Yields:
4
servings
Total Time:
0
hours
45
mins
tbsp.
Extra-virgin olive oil
white onion, chopped, divided
jalapeños, thinly sliced, divided
tsp.
kosher salt, plus moreÂ
1 to 3 chilis from canned chilis in adobo, depending on spice preference, minced
c.
freshly chopped cilantro, divided
(28-oz.) can whole tomatoes, crushed
(15-oz.)Â can pinto, kidney, white beans, or black beans, drained and rinsed
oz.
dry pasta, such as cavatappi
c.
shredded white cheddar Â
oz.
low moisture whole milk mozzarella, cut into small cubes
Corn chips, such as Fritos, for topping
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- 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.Â
- Remove from heat and stir in cheeses until melted. Serve with crushed corn chips and the remaining sliced jalapeños and onion for garnish.
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