Vegetarian Chili Mac is a comforting blend of spicy chili and creamy macaroni and cheese that brings warmth to any meal. With hearty legumes, vibrant vegetables, and a rich cheese sauce, this dish not only satisfies your hunger but also delights your taste buds. It’s an excellent choice for vegetarian gatherings, potlucks, or even a cozy family dinner. As you indulge in this flavorsome recipe, you’ll appreciate the layers of taste—from the savory chili to the creamy mac—that create a perfect harmony.
Why We Love This Vegetarian Chili Mac Recipe
This Vegetarian Chili Mac recipe brings together two beloved comfort foods into one fulfilling dish. It’s not just about the flavors but also the nutrition packed into every bite. The chili base is loaded with protein from beans and lentils, along with an array of vegetables that add both flavor and nutrients. The creamy macaroni adds a delightful contrast to the spicy chili, making this dish a perfect balance of taste and texture. Plus, it’s a versatile recipe that allows for ingredient swaps based on what you have on hand. You will love how it’s quick to prepare, and you can easily tweak it to cater to your taste preferences!
Ingredients for Vegetarian Chili Mac Recipe
List of ingredients with measurements
- Olive Oil: 2 tablespoons
- Yellow Onion: 1 large, diced
- Garlic: 4 cloves, minced
- Bell Pepper: 1 large, diced (any color)
- Ground Meat Substitute: 1 lb (plant-based options such as TVP, lentils, or commercial ground meat)
- Mushrooms: 8 oz, cremini or portobello, finely chopped
- Walnuts: 1 cup, chopped
- Kidney Beans: 1 can (15 oz), drained and rinsed
- Black Beans: 1 can (15 oz), drained and rinsed
- Diced Tomatoes: 1 can (28 oz), undrained
- Crushed Tomatoes: 1 can (15 oz)
- Tomato Paste: 2 tablespoons
- Vegetable Broth: 1 cup (low sodium)
- Chili Powder: 2-3 tablespoons (to taste)
- Ground Cumin: 2 teaspoons
- Dried Oregano: 1 teaspoon
- Smoked Paprika: 1 teaspoon
- Salt and Black Pepper: to taste
- Elbow Macaroni: 1 lb
- Butter: 1/4 cup, unsalted (or vegan substitute)
- All-Purpose Flour: 1/4 cup
- Milk: 3 cups (or non-dairy alternative)
- Sharp Cheddar Cheese: 8 oz, shredded
- Monterey Jack Cheese: 4 oz, shredded
How to Make Vegetarian Chili Mac Recipe Directions
- Prepare the Chili Base: In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until it becomes translucent, about 5-7 minutes. Stir in the minced garlic and diced bell pepper, cooking for an additional 2-3 minutes until fragrant and the bell pepper softens.
- Add the Ground Meat Substitute: If using TVP, rehydrate it according to package instructions. For fresh lentils, cook them separately until tender. Add your choice of ground meat substitute to the pot, incorporating it well with the sautéed vegetables.
- Incorporate the Mushrooms and Walnuts: Add the finely chopped mushrooms and walnuts to the pot, sautéing until the mushrooms release their moisture and become tender. This adds a hearty, umami flavor to your chili.
- Mix in the Beans and Tomatoes: Stir in the kidney beans and black beans, followed by the diced tomatoes (undrained), crushed tomatoes, and tomato paste. This combination will form a rich base for your chili.
- Season the Chili: Pour in the vegetable broth and add the chili powder, cumin, oregano, and smoked paprika. Season with salt and pepper to taste. Bring the mixture to a gentle simmer.
- Cook the Chili: Allow the chili to cook for at least 30-40 minutes, stirring occasionally. This simmering will help develop the flavors, making it even more delicious.
- Prepare the Pasta: While the chili is cooking, cook the elbow macaroni according to package instructions in a separate pot until al dente. Drain the pasta and set aside.
- Make the Cheese Sauce: In another saucepan, melt the butter over medium heat. Add the flour to create a roux, whisking constantly for about 2-3 minutes to cook out the raw flour taste. Gradually add the milk while whisking continuously until the mixture is smooth and starts to thicken.
- Melt the Cheese: Add the shredded sharp cheddar cheese and Monterey Jack cheese to the sauce. Stir until the cheese fully melts and you have a creamy sauce. If desired, season with salt, pepper, and a pinch of nutmeg for extra flavor.
- Combine Chili and Macaroni: Once the chili and cheese sauce are ready, combine the cooked macaroni with the chili in the large pot. Stir until the pasta is evenly coated with the chili and cheese sauce.
- Serve and Enjoy: Spoon the Vegetarian Chili Mac into bowls, garnishing with extra cheese, cilantro, or jalapeños if desired, and enjoy the delicious flavors.
How to Serve Vegetarian Chili Mac Recipe
Serving Vegetarian Chili Mac is all about presentation and enhancing the dining experience. You can ladle the cheesy chili mac into individual bowls and top each serving with a sprinkle of extra shredded cheese for a melty finish. Fresh cilantro, diced green onions, or sliced jalapeños add a pop of color and heat if you like some spice. Crushed tortilla chips can be offered on the side for a satisfying crunch. This dish is fantastic as a standalone meal, but it pairs perfectly with a simple green salad or spicy cornbread for a complete dining experience. The entire family will love it!
Expert Tips: Vegetarian Chili Mac Recipe
- Experiment with Ingredients: Feel free to customize the recipe based on your preferences. Different types of beans, spices, or even vegetables can enhance the flavor.
- Control the Spice Level: If you prefer a milder chili, adjust the chili powder and skip the jalapeño or use it sparingly. Conversely, if you love heat, add more spices or fresh peppers.
- Cook Ahead: This vegetarian chili mac tastes even better the next day! It’s a great make-ahead option. Store it in the fridge and just reheat before serving.
- Cheese Options: Try mixing different cheeses for your cheese sauce to bring in varying flavors. For a spicy kick, consider using Pepper Jack cheese.
- Adjust Consistency: If you find the chili too thick, feel free to add a little more vegetable broth or milk to reach your desired consistency.
How to Store Vegetarian Chili Mac Recipe
Leftovers of Vegetarian Chili Mac can be stored in an airtight container in the refrigerator for 3 to 4 days. Make sure it has cooled completely before sealing to avoid condensation. If desired, you can also freeze portions of the dish for later enjoyment. For freezing, transfer it into freezer-safe containers. It can be stored for up to 2 to 3 months. When you’re ready to enjoy it, simply thaw it in the refrigerator overnight and reheat on the stovetop or microwave until warmed through.
Variation of Vegetarian Chili Mac Recipe
Vegetarian Chili Mac is wonderfully versatile! Here are some enjoyable variations you can try:
- Spicy Version: Add diced jalapeños or a pinch of cayenne pepper to the chili base for an extra kick.
- Beans Galore: Swap kidney and black beans with white beans or chickpeas for unique flavors and textures.
- Vegan Option: Substitute all dairy ingredients with plant-based alternatives, such as almond milk, nutritional yeast, and vegan cheese.
- Quinoa Addition: Replace half the macaroni with cooked quinoa for added protein and a slightly different texture.
- Veggie Load: Incorporate more vegetables by adding zucchini, corn, or spinach to the chili mixture to boost the nutrition and flavor.
FAQ about Vegetarian Chili Mac Recipe
What is Vegetarian Chili Mac?
Vegetarian Chili Mac is a comforting dish that combines a hearty vegetarian chili, made with beans, lentils, and spices, with creamy macaroni and cheese. It’s a perfect blend of flavors and textures that makes for a filling meal.
Can I make Vegetarian Chili Mac gluten-free?
Yes! You can use gluten-free pasta and ensure that your vegetable broth and other ingredients do not contain gluten.
How spicy is Vegetarian Chili Mac?
The spice level can vary based on your preference. You can adjust how much chili powder and optional peppers you add to control the heat.
How long does Vegetarian Chili Mac keep?
It can be stored in the refrigerator for 3 to 4 days. You can also freeze it for up to 2 to 3 months for longer storage.
Can I use canned beans for Vegetarian Chili Mac?
Absolutely! Canned beans like kidney and black beans are a perfect time-saver. Just remember to drain and rinse them before adding to your dish.
With this comprehensive approach to Vegetarian Chili Mac, you’re well on your way to creating a deliciously comforting dish that’s as nourishing as it is satisfying. Enjoy crafting this delightful fusion of flavors and comfort!
Vegetarian Chili Mac
Ingredients
Chili Base Ingredients
- 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 such as 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 to taste
- 2 teaspoons Ground Cumin
- 1 teaspoon Dried Oregano
- 1 teaspoon Smoked Paprika
- Salt and Black Pepper to taste
Mac and Cheese Ingredients
- 1 lb Elbow Macaroni
- 1/4 cup Butter, unsalted or vegan substitute
- 1/4 cup All-Purpose Flour
- 3 cups Milk or non-dairy alternative
- 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 until it becomes translucent, about 5-7 minutes.
- Stir in the minced garlic and diced bell pepper, cooking for an additional 2-3 minutes until fragrant and the bell pepper softens.
- If using TVP, rehydrate it according to package instructions. For fresh lentils, cook them separately until tender. Add your choice of ground meat substitute to the pot, incorporating it well with the sautéed vegetables.
- Add the finely chopped mushrooms and walnuts to the pot, sautéing until the mushrooms release their moisture and become tender.
- Stir in the kidney beans and black beans, followed by the diced tomatoes, crushed tomatoes, and tomato paste.
- Pour in the vegetable broth and add the chili powder, cumin, oregano, and smoked paprika. Season with salt and pepper to taste. Bring the mixture to a gentle simmer.
- Allow the chili to cook for at least 30-40 minutes, stirring occasionally.
Pasta Preparation
- While the chili is cooking, cook the elbow macaroni according to package instructions in a separate pot until al dente. Drain the pasta and set aside.
Cheese Sauce Preparation
- In another saucepan, melt the butter over medium heat. Add the flour to create a roux, whisking constantly for about 2-3 minutes.
- Gradually add the milk while whisking continuously until the mixture is smooth and starts to thicken.
- Add the shredded sharp cheddar cheese and Monterey Jack cheese to the sauce. Stir until the cheese fully melts and you have a creamy sauce.
Combining and Serving
- Once the chili and cheese sauce are ready, combine the cooked macaroni with the chili in the large pot. Stir until the pasta is evenly coated with the chili and cheese sauce.
- Spoon the Vegetarian Chili Mac into bowls, garnishing with extra cheese, cilantro, or jalapeños if desired.
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