One-Pot Vegetarian Chili Mac

4 servings


45 minutes

total time


3 tbsp. extra-virgin olive oil

1 white onion, chopped, divided

2 ribs celery, chopped

2 jalapeños, thinly sliced, divided

1 tsp. kosher salt, plus more

4 garlic cloves, minced

1 to 3 chilis from canned chilis in adobo, depending on spice preference, minced

1 tbsp. ground cumin

1 tsp. dried oregano

1 c. freshly chopped cilantro, divided

2 1/4 c. cold water

1 (28-oz.) can whole tomatoes, crushed

1 (15-oz.) can pinto, kidney, white beans, or black beans, drained and rinsed

8 oz. dry pasta, such as cavatappi

1 c. shredded white cheddar

8 oz. low moisture whole milk mozzarella, cut into small cubes

Corn chips, such as Fritos, for topping


Heat olive oil in a large heavy-bottomed pot over medium heat. Add ¾ onion, celery, and ¾ of the jalapeños. (The rest of the onion and jalapeño are for garnish!) Season with salt and cook until vegetables are mostly tender and onions are translucent and lightly golden, about 8 to 10 minutes.

Add garlic and cook until fragrant, 1 minute. Add minced chili, cumin, and oregano, and cook, stirring frequently, for 1 minute more. Add ½ the cilantro and water, and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Add crushed tomatoes along with any liquid in the can.

Add beans, dry pasta, and 1 teaspoon salt. Cover, bring up to a boil, then reduce heat to a simmer and let cook with lid ajar for 14 to 16 minutes, until pasta is tender.

Remove from heat and stir in cheeses until melted. Serve with crushed corn chips and the remaining sliced jalapeños and onion for garnish.


Serving Size




Total Fat

34 g

Saturated Fat

15 g

Unsaturated Fat


Trans Fat

0 g


73 mg


1534 mg

Total Carbohydrate

68 g

Dietary Fiber

12 g

Total Sugars

9 g


37 g

4 servings


45 minutes

total time
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