Vegetarian Chili Mac
A hearty and comforting dish that combines rich chili flavors with satisfying macaroni, packed with beans, vegetables, and spices for a nutritious meal.
Ingredients
For the Chili
- 2 tablespoons Olive Oil
- 1 large Yellow Onion, diced
- 4 cloves Garlic, minced
- 1 large Bell Pepper, diced (any color)
- 1 lb Ground Meat Substitute (plant-based options like TVP, lentils, or commercial ground meat)
- 8 oz Mushrooms, finely chopped (cremini or portobello)
- 1 cup Walnuts, chopped
- 1 can (15 oz) Kidney Beans, drained and rinsed
- 1 can (15 oz) Black Beans, drained and rinsed
- 1 can (28 oz) Diced Tomatoes, undrained
- 1 can (15 oz) Crushed Tomatoes
- 2 tablespoons Tomato Paste
- 1 cup Vegetable Broth (low sodium)
- 2-3 tablespoons Chili Powder
- 2 teaspoons Ground Cumin
- 1 teaspoon Dried Oregano
- 1 teaspoon Smoked Paprika
- to taste Salt and Black Pepper
For the Macaroni
- 1 lb Elbow Macaroni
- 1/4 cup unsalted Butter (or a vegan alternative)
- 1/4 cup All-Purpose Flour
- 3 cups Milk (or a non-dairy option)
- 8 oz Sharp Cheddar Cheese, shredded
- 4 oz Monterey Jack Cheese, shredded
Instructions
Preparation
- In a large pot, heat the olive oil over medium heat. Add the diced onion and cook for approximately 5-7 minutes until the onions become translucent.
- Add the minced garlic and diced bell pepper to the pot. Sauté for an additional 2-3 minutes.
- Introduce your choice of ground meat substitute, mixing it well with the vegetables.
- Stir in the chopped mushrooms and walnuts, sautéing until the mushrooms release their moisture, about 5-7 minutes.
Cooking
- Add the drained kidney beans, black beans, diced tomatoes, crushed tomatoes, and tomato paste to the pot. Mix well.
- Pour in the vegetable broth and sprinkle in the spices: chili powder, ground cumin, oregano, and smoked paprika. Season with salt and black pepper to taste.
- Bring the mixture to a gentle simmer and let cook for about 30-40 minutes, stirring occasionally.
- Meanwhile, boil the elbow macaroni according to the package instructions until al dente. Drain and set aside.
- In a separate saucepan, melt the butter over medium heat and add the flour, stirring continuously for 1-2 minutes.
- Gradually whisk in the milk, and once thickened, incorporate the shredded cheddar and Monterey Jack cheese until fully melted.
- Combine the cooked macaroni with the chili mixture in the large pot, stirring until coated.
- Serve hot, garnished with additional cheese, cilantro, or sliced jalapeños.
Notes
For added customization, offer toppings like shredded cheese, avocado, or sour cream. This meal can be prepared in advance and tastes even better the next day.