One-Pot Vegetarian Chili Mac
4 servings
servings45 minutes
total timeIngredients
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
Directions
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.
Nutrition
Serving Size
-
Calories
766
Total Fat
34 g
Saturated Fat
15 g
Unsaturated Fat
-
Trans Fat
0 g
Cholesterol
73 mg
Sodium
1534 mg
Total Carbohydrate
68 g
Dietary Fiber
12 g
Total Sugars
9 g
Protein
37 g
4 servings
servings45 minutes
total time