Vegetarian Chili Mac
Hearty, filling, and total comfort food: this Vegetarian Chili Mac is loaded with pasta, beans, corn, cheese, and saucy tomatoes. You can make this easy weeknight dinner in 30 minutes or less! This Vegetarian Chili Mac is part of our Back-To-School Lifesavers — a series of recipes that are intended to have little (or no) veggie chopping, minimal prep time, around 10 ingredients or less (not including pantry staples), and use kid-friendly ingredients. Chili mac is such great comfort food. It’s cheesy, hearty, filling, and always a huge hit with the kiddos. Today we’re simplifying everything to make this meal about as easy as it can get. Open a few cans of veggies, throw in some (uncooked) pasta, and top everything with cheese — yum!
And did we mention it’s all done in just one pot?! This Vegetarian Chili Mac is truly delicious right off the stovetop, but if you want a bit more complexity, below are a few topping ideas: Fresh cilantro, Sour cream (fat-free or lite works great), Ripe avocado, Hearty bread for dipping.
Ingredients:
- 1 tablespoon each: olive oil, minced garlic
- 28 ounces, 822g fire-roasted crushed tomatoes
- 2 tablespoons (39g) tomato paste
- 2-1/2 cups (597g) chicken or vegetable stock Note 1
- 2 cups (245g) elbow pasta
- 1 can kidney beans (15oz, 425g)
- 1 can black beans (15 oz, 432 g)
- 1 cup (133g) frozen corn
- 2 cups (170g) grated sharp (or extra-sharp) Cheddar
- 2 teaspoons each: paprika, cumin, chili powder
- Fine sea salt & pepper
- Optional: fresh cilantro, sour cream, sliced avocado (for serving)