Vegetarian Chili Mac: How to Make the Perfect Lunch Leftover

For my next recipe mashup, I present to you vegetarian chili mac. It combines delicious, spicy, vegetarian bean based chili with everyone’s favorite macaroni and cheese. Not only that, but it makes a huge and healthy portion that packs up perfectly for lunch for the next (few) days.

In addition to the fact that vegetarian chili mac is delicious, it’s also a simple one pot recipe that comes together in about 30 minutes using mostly pantry ingredients. So it’s great for a weeknight but still has that comfort food feel that will keep you satisfied.

My vegetarian chili mac really has a lot going for it because on top of all that, this meal is healthy option with loads of beans and in the grand scheme of macaroni and cheeses, this one packs a healthy punch. So, if you are looking for a quick, simple, yet delicious meal that will keep you full and satisfied with a comfort food flair, look no further than my vegetarian chili mac!

Serves 6, but keeps well in the fridge for 3-4 days and is absolutely perfect for a leftover lunch.

Ingredients:

1 -14 ounce can of each – black beans, pinto or red kidney beans, corn, and fire roasted tomatoes

1 cup of water

14 ounces of ditalini or elbow macaroni

1 cup of shredded cheddar cheese

1 onion, diced

3 cloves of garlic minced

2 red chilis, diced or 1 teaspoon of red pepper flakes (optional for my spicy lovers)

1 bell pepper, diced

2 tablespoons chili powder

1 tablespoon cumin

1 tablespoon olive oil

Salt and pepper to taste

Sliced avocado, jalapenos, cilantro, and hot sauce to top

Instructions:

1. In a large stock pot or dutch oven, heat olive oil over medium-high heat. Add the onion and pepper and season with salt and pepper. Saute and allow that to soften for about 5 minutes.
2. Meanwhile, in a colander, drain and rinse the beans and corn.
3. After 5 minutes, add the garlic and chili peppers (if using) to the peppers and onions. Cook for about 30 seconds before adding the fire roasted tomatoes, beans, corn, and water.
4. Adjust salt and pepper seasoning to taste and then add the chili powder and cumin. Stir to combine and increase the heat to high and allow the bean and tomato mixture to boil. Then, add the pasta and reduce the heat to low. Cook until the pasta is just al dente, about 15 minutes, adding more water as needed.
5. Once the pasta is cooked, stir in the cheddar cheese and serve with jalapenos, avocado, cilantro, and extra hot sauce and cheese.

If you l like this, you will love my black bean soup and you will die for my chicken fajita pasta!