It’s been really cold here (well, cold for me) and that makes me want comfort food. One dish that I absolutely loved in the past but haven’t had a chance to remake is my One Pot Chili Pasta from the SNAP Challenge in 2014. That pasta not only saved my life as far as filling me up on an extremely restricted budget, but it was SO GOOD. I was really excited to make it again this week, but I had already spent a large part of this weeks budget on pork for my Nam Sod, so I decided to transform the old One Pot Chili Pasta into a new Vegetarian Chili Mac and Cheese.
No Beef, More Beans
The new vegetarian version is very similar to the old One Pot Chili Pasta, but it has no beef (obvi), more beans, some diced tomatoes, and uses vegetable broth in place of the beef broth. How did it turn out? OMG still so good. Like, so good that I’ve been eating it for breakfast all this week because I’m so excited to eat it every day that I can’t even wait for lunch. There’s something about the thick, tangy sauce with the smoky chili powder and just a hint of cheddar that is just irresistible to me.
Meal Prep the Leftovers
This recipe makes a huge batch, like around 10 cups. I suggest dividing the pasta up into single portions right after cooking so you have it meal prepped for the next 4-5 days. If you know you can’t finish it all within 5 days, it can be frozen. Pasta does get a bit softer upon freezing and thawing/reheating, but for me that’s negligible for a dish that tastes so freaking good.
Can I Make this Vegan?
Yes, since there is only one ingredient in this recipe that is animal-based, it will be really easy to swap that out and make this recipe vegan. To replace the cheddar cheese you can either use a vegan cheddar substitute, like Daiya Cheddar Shreds, or add some nutritional yeast for a slightly cheesy flavor (it won’t be creamy, but you’ll get that cheesy umami goodness).
One Pot Cheesy Vegetarian Chili Mac
Servings 8 1.25 cups eachIngredients
- 1 Tbsp olive oil ($0.16)
- 1 yellow onion ($0.31)
- 2 cloves garlic ($0.16)
- 2 Tbsp flour ($0.02)
- 2 Tbsp chili powder* ($0.60)
- 1 15oz. can diced tomatoes ($0.79)
- 1 15oz. can tomato sauce ($0.88)
- 1 15oz. can kidney beans ($0.89)
- 1 15oz. can black beans ($1.15)
- 1 15oz. can pinto beans ($1.49)
- 1 cup frozen corn kernels ($0.44)
- 2 cups vegetable broth ($0.26)
- 2 cups uncooked macaroni noodles ($0.50)
- 1 cup shredded sharp cheddar ($1.25)
Instructions
- Dice the onion and mince the garlic. Sauté the onion and garlic with olive oil in the bottom of a large pot (5 qt) over medium heat for 2-3 minutes, or until the onions are soft and transparent.
- Add the flour and chili powder to the sautéed onions and garlic. Continue to stir and sauté for about two minutes, or just until the flour and chili powder begin to coat the bottom of the pot.
- Drain and rinse the kidney beans, black beans, and pinto beans. Add the diced tomatoes, tomato sauce, all three beans, corn, and vegetable broth to the pot. Stir to combine and to dissolve any flour and chili powder off the bottom of the pot.
- Add the uncooked macaroni noodles and stir to combine. Place a lid on the pot, turn the heat up to medium high, and let the pot come up to a boil. Stir every other minute or so to loosen the noodles from the bottom of the pot as it heats up.
- When the pot reaches a boil, turn the heat down to low, or just above low, so it continues to gently simmer. Let the pot gently simmer for 12-15 minutes, or until the pasta is tender and the liquid is thick and saucy. Stir frequently as it simmers to make sure the pasta does not stick to the bottom of the pot.
- Once the pasta is tender, add the shredded cheddar and stir it in until melted. Serve hot.
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Notes
Nutrition
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!More Mac and Cheese Recipes:
- Miracle Mac and Cheese
- Creamy Pesto Mac with Spinach
- Jalapeño Popper Mac and Cheese
- White Cheddar Mac and Cheese with Chicken and Broccoli
- Green Chile Mac and Cheese
How to Make Vegetarian Chili Mac and Cheese – Step by Step Photos
Begin by dicing one yellow onion and mincing two cloves of garlic. Sauté the onion and garlic with 1 Tbsp olive oil in a large pot over medium heat until the onions are soft and transparent (about 3 minutes). Make sure you’re using about a 5 qt pot because this makes a large batch.
Add 2 Tbsp chili powder and 2 Tbsp flour. This is a mild chili powder, which is a blend of mild red chiles and other spices. Some brands may have some cayenne pepper (spicy) in the blend, so just be aware of what type you have and how much you’re adding. I use McCormick, which is 100% mild. If you have a mild chili powder and WANT spicy, you can add a pinch or two of cayenne pepper.
Continue to stir and sauté the flour and chili powder with the onions and garlic for about two minutes more, or until it begins to coat the bottom of the pot. This toasts the spices and flour and creates a roux, which helps thicken the sauce later.
Add one 15oz can diced tomatoes (not drained), one 15oz can each of kidney beans, black beans, and pinto beans (all drained and rinsed), and one cup of frozen corn kernels.
Also add one 15oz can tomato sauce and two cups vegetable broth. Stir everything to combine and to dissolve any flour and chili powder that have stuck to the bottom of the pot (you should be able to feel when the bottom of the pot is smooth).
Finally, add 2 cups (or about 1/2 lb.) uncooked macaroni noodles and stir to combine with the rest of the ingredients. Place a lid on the pot, turn the heat up to medium high, and let the pot come to a boil. Stir every couple of minutes while it’s heating to prevent the pasta from sticking to the bottom.
Once it reaches a boil, turn the heat down to low and let it simmer for 12-15 minutes, or until the pasta is tender and the liquid is thick and saucy. Make sure to keep stirring every couple of minutes to prevent the pasta from sticking while it is simmering.
The chili mac is pretty good at this stage, but it’s about to go to the next level…
Add one cup of shredded sharp cheddar. It’s important to use cheddar because cheddar melts into sauces very smoothly and does not get stringy the way other cheese, like mozzarella, would. It’s also important to get “sharp” cheddar because it’s tangier and more potent than mild or medium cheddar, which means you can use less and still get a good cheesy flavor in the whole pot.
When the cheddar stirs in it will melt into the thick sauce and turn it all creamy and delicious.
This stuff is serious business.
I can not say no to the Cheesy Vegetarian Chili Mac!
Can you??
I made a version of this and added 4 oz of cream cheese. Can recommend!
This one needed a lot of love. As-is, it was pretty much beans with pasta added and a hint of cheese. It tasted much better with additional chili seasonings, salt, and at least double the cheddar.
I love this recipe but since I have to use gluten free noodles (celiac disease) and there are only two of us at home now, making the full recipe is bad because the GF pasta gets mushy for leftovers or freezing. So I adjust the recipe to 3 servings and use one can of Target’s 3-bean blend of canned beans instead. This is much better than opening three cans or just using one type of beans.
I use a small 8 oz can of tomato sauce and a 10-ounce can of Rotel for the tomatoes. It is fantastic this way and not too many servings.
Or I make the full recipe up to the point right before you add the noodles and save half of it frozen. When I thaw it, I just heat it up then add the pasta and proceed as written.
Thanks so much!
This is one of the few recipes I have made multiple times. It is very yummy and comforting and easy. I do wonder if you can sub almond flour though
I haven’t tried subbing almond flour, but I always use a gluten free flour blend, and it works well!
My family loves this meal. I’ve wanted to have a 1 or 2 night’s a week where we will have a vegetarian/ vegan meal. My husband being a big meat eater wasn’t fully on board. So this was the 1st recipe I tired for a vegetarian night. It was a big hit!! Everyone one in my family loved it and now they ask for this for dinner a couple times a month.
Also I come back to this recipe for the roux. I use it for other vegetarian meals.
I followed the recipe and made this for dinner tonight, it was just okay. My son gave it a “c” grade lol I think it could’ve been a lot better if I used a chili mix seasoning instead of only chili powder as the recipe is written.
I made this for dinner and it was so good!!! I did have to make s couple of substitutions thou. I didn’t have tomato sauce so I used V8 juice. And my husband doesn’t like beans so I just used one can of black beans and then I added some baked crumbled tofu. I am vegan so I left out the cheese and he just put some on his serving. He is a meat eater but he went back for seconds!! Great recipe! I will use this a lot!!
Did it today. Since I am located in Europe and we have different ingredients (including things that are expensive in the States and cheap here and vice versa), I did a few adjustments: Gruyère instead of Cheddar (would probably use Emmenthaler next time, or a proper Cheddar if I get a hold of it), and no chili powder, but a combination of Cayen, ground cumin, ground coriander seeds and some paprika. It was very good and mostly satisfying to eat, sort of a comfort food. I served it with rice and even the most sceptic kids ate it.
This recipe was fabulous and my husband (the carnivore) gobbled it up! I used the Daiya cheddar cheese sauce because it was already spicy enough for us. If I had wanted a little more spice I would have used the Daiya Zesty Cheddar. I will keep this recipe in my monthly rotation. I’m so glad I found your website (through a reference on YNAB). I am looking forward to trying out more of your recipes!
Unfortunately my husband and I agreed this was very bland and something we wouldn’t remake. There’s barely a taste of cheese and mostly just beans if you follow the recipe. Many reviewers noted they needed to add additional ingredients (cumin, cayenne pepper, additional cups of cheese, more garlic, salt, etc.) to make it passable. I would have to agree after trying to salvage it for a second night. I’ve made other recipes from this site that also require additional seasoning, but this one needs too much modification.
I actually appreciated this comment; with this information I added about 2 tsp seasoning salt to the flour/chili powder mix and added some regular kosher salt to taste before I added the pasta (like I would salt pasta water). I also think that if you’re using low-sodium beans, broth, or tomatoes you may find that the recipe would need more salt regardless.
Soo good ! Although it doesn’t have a strong chilli flavour.. next time i make it i will probably add more chilli powder. But its sooo good and Super cheesy and addicting
It did not end up tasting how I imagined it to be, so the first meal I was disappointed. For my leftovers, I ate mine with a bunch of cilantro and I added black bean hummus. I left out the cheese to make this recipe vegan, and I highly recommend the black bean hummus with it because it made it so much creamier! Reminded me of when I used to eat chili Mac with sour cream.
I’d love a slow cooker version of this! Looks delish!!
I just made this last night for dinner and I was worried my beef loving husband would not approve. I was wrong! He does not even care for beans much, but he LOVED this! He kept commenting on how good it was, I was surprised myself. The only change I made to the recipe is adding 1 can of Rotel Diced Tomatoes & Green chilies to ensure it had a little kick. It was perfect. This recipe is a keeper!
I just made this tonight we loved it! The only alteration I made was to add a little cumin. Thank you for the super filling, affordable, delicious recipes.