Vegetarian Chili Mac
A comforting blend of spicy chili and creamy macaroni and cheese, packed with protein and nutrients from beans, lentils, and vibrant vegetables.
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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Notes
This dish is fantastic as a standalone meal, but pairs perfectly with a simple green salad or spicy cornbread. Feel free to customize the recipe based on your preferences.