If you’re in the mood for a comforting, hearty dish, Vegetarian Chili Mac is the perfect choice. This recipe combines the rich flavors of chili with the gooey goodness of macaroni and cheese, creating a meal that’s not only satisfying but also packed with nutrients. With a delightful mix of beans, vegetables, and a creamy cheese sauce, this dish is not just for vegetarians but for anyone who enjoys a good bowl of comfort food. Plus, it’s easy to prepare and great for feeding a crowd or meal-prepping for the week ahead.
Why We Love This Vegetarian Chili Mac Recipe
This Vegetarian Chili Mac recipe shines with its versatility and depth of flavor. You can customize it to your liking by adjusting the spices or adding your favorite vegetables. The combination of chili and macaroni creates a unique texture that is both creamy and hearty, making it an ideal one-pot meal. It’s not just a filling dinner; it’s also an excellent way to sneak in various vegetables and legumes, making it a wholesome choice for all ages. The leftovers, if there are any, taste even better the next day, making it a winner for both today and tomorrow.
Ingredients about Vegetarian Chili Mac
To make the best Vegetarian Chili Mac, you’ll need the following ingredients:
List of ingredients with measurements
- 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 (e.g., TVP, lentils, or commercial ground meat)
- 8 oz Mushrooms, cremini or portobello, finely chopped
- 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
- 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
How to Make Vegetarian Chili Mac Directions
To prepare Vegetarian Chili Mac, follow these simple steps to create a delicious, heartwarming dish.
- Start by heating the olive oil in a large pot over medium heat. Once hot, add the diced yellow onion and sauté it until it turns translucent, which should take about 5 minutes. You’ll know it’s ready when the onion looks softened and fragrant.
- Next, stir in the minced garlic and diced bell pepper. Continue cooking for an additional 2-3 minutes. The aroma will fill your kitchen with a delightful scent as all the vegetables meld together.
- Once the bell pepper has softened, add in your ground meat substitute. Allow it to cook alongside the sautéed vegetables, ensuring everything is well-mixed for about 5-7 minutes.
- Now, it’s time to incorporate the mushrooms and walnuts into the mixture. Sauté until the mushrooms release their moisture and become tender, about 5-6 minutes. This will add a wonderful texture and depth of flavor.
- Begin adding the canned beans: kidney and black beans. Make sure they are drained and rinsed to remove excess sodium. Mix in the diced tomatoes, crushed tomatoes, and tomato paste. Stir everything together and let it simmer for a moment.
- Pour in the vegetable broth and sprinkle in the chili powder, cumin, oregano, smoked paprika, salt, and black pepper to taste. Bring the mixture to a gentle simmer; reduce the heat slightly if necessary, and allow it to cook for 30-40 minutes. Stir occasionally to prevent sticking while the flavors deepen.
- While the chili is simmering, cook the elbow macaroni according to the package instructions until it reaches al dente. Once cooked, drain the macaroni and set it aside.
- In a separate saucepan, melt the unsalted butter over medium heat. When melted, whisk in the all-purpose flour, stirring constantly to create a roux. This should take about a minute until the mixture is smooth and bubbly.
- Gradually add the milk while continuing to whisk to prevent lumps from forming. Keep stirring until the sauce starts to thicken. This usually takes about 3-5 minutes.
- Finish off by adding in the shredded sharp cheddar cheese and Monterey Jack cheese. Stir until completely melted and combined into a creamy and luscious sauce.
- Combine the cooked elbow macaroni with both the chili and the cheese sauce. Stir everything together until well incorporated, ensuring the macaroni is evenly coated.
- Serve your hot Vegetarian Chili Mac immediately. You can garnish with extra cheese, fresh cilantro, or sliced jalapeños for an added kick, depending on your preference!
How to Serve Vegetarian Chili Mac
Vegetarian Chili Mac can be served in a variety of ways, making it adaptable for any occasion. A warm, inviting bowl of this chili mac is perfect for family dinners or cozy nights in. Consider topping your serving with extra cheese, some chopped green onions, or a dollop of sour cream or yogurt for extra creaminess. You can also serve it alongside a simple side salad or warm crusty bread to balance out the dish.
If you want to elevate your meal further, consider adding some avocado slices or a sprinkle of fresh herbs like cilantro or parsley. These not only enhance the flavor but also add a fresh, vibrant touch. For those who enjoy a bit more heat, fresh jalapeños or a splash of hot sauce can personalize your bowl just the way you like it.
Expert Tips: Vegetarian Chili Mac
When making Vegetarian Chili Mac, here are some expert tips to ensure you achieve the best results:
- Quality of Ingredients: Use fresh, high-quality vegetables and ingredients for the best flavor. Organic tomatoes or fresh garlic can really elevate this dish.
- Customize Flavor: Adjust the amount of chili powder and spices according to your heat preference. Don’t be afraid to experiment with additional spices like cayenne pepper or chipotle powder for a smoky touch.
- Cooking Time: Allow the chili to simmer long enough for the flavors to meld beautifully. If you have time, letting it simmer a little longer can truly make a difference in taste.
- Use of Substitutes: If you’re avoiding dairy, use non-dairy milk and vegan cheese substitutes. They work great in this recipe without compromising flavor.
- Meal Prep: This dish is excellent for meal prep. You can make a larger batch and store it in individual portions for quick meals during the week.
How to Store Vegetarian Chili Mac
Storing your Vegetarian Chili Mac is simple and straightforward. If you have leftovers, let them cool before transferring them into airtight containers. They can be refrigerated for up to 4-5 days, allowing you to enjoy this delightful dish again later. For longer storage, consider freezing the chili mac. Just scoop it into freezer-safe containers or bags, leaving some room for expansion, as liquids tend to expand when frozen. It can last up to 3 months in the freezer.
When ready to enjoy again, simply thaw your stored chili mac in the refrigerator overnight. Reheat it in a saucepan over low heat until warmed through, adding a splash of milk to revive the creaminess if necessary. Alternatively, you can microwave individual portions for a quick meal.
Variation of Vegetarian Chili Mac
There are endless ways to modify your Vegetarian Chili Mac to keep it exciting and fresh each time you make it. Here are some suggestions:
- Bean Alternatives: Swap out kidney and black beans for other varieties like pinto, garbanzo, or white beans. Each brings its own distinct flavor and texture.
- Add Vegetables: For more nutrition, consider adding vegetables like zucchini, corn, or spinach. They can easily be incorporated into the mix and give your dish a colorful presentation.
- Different Cheeses: If you’re a cheese lover, mix up the cheese variety. Use pepper jack for a spicier kick or a blend of Italian cheeses for a new flavor profile.
- Gluten-Free Option: Substitute regular elbow macaroni with gluten-free pasta to cater to gluten-sensitive individuals while maintaining the dish’s overall essence.
- Spice Level: If you prefer a spicy option, throw in some diced jalapeños or a half teaspoon of cayenne pepper while cooking. This heats things up delightfully.
FAQ about Vegetarian Chili Mac
What is Vegetarian Chili Mac?
Vegetarian Chili Mac is a comforting dish consisting of macaroni pasta combined with a robust chili made from vegetables and various beans. It’s topped with a creamy cheese sauce, making it a hearty and satisfying meal.
How long does it take to prepare Vegetarian Chili Mac?
The preparation and cooking time for Vegetarian Chili Mac is about 1 hour from start to finish. This includes prepping your vegetables and allowing the dish to simmer to develop its flavors.
Can I make Vegetarian Chili Mac in advance?
Yes, you can! Vegetarian Chili Mac can be made ahead of time. It stores well in the refrigerator for about 4-5 days and can also be frozen for longer-term storage.
What can I serve with Vegetarian Chili Mac?
You can serve Vegetarian Chili Mac with a variety of sides such as a fresh garden salad, cornbread, or crusty bread. Topping it with cilantro, jalapeños, or extra cheese also enhances the experience.
Can I make this dish vegan?
Absolutely! To make Vegetarian Chili Mac vegan, you can substitute dairy cheese with vegan cheese and use non-dairy milk. You can also replace the butter with a plant-based alternative.
Vegetarian Chili Mac
Ingredients
Vegetable Base
- 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 (e.g., TVP, lentils, or commercial ground meat)
- 8 oz Mushrooms, cremini or portobello, finely chopped
- 1 cup Walnuts, chopped
Beans and Tomatoes
- 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)
Spices
- 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
Pasta and Cheese Sauce
- 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
- Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for about 5 minutes until translucent.
- Stir in the minced garlic and diced bell pepper. Cook for an additional 2-3 minutes.
- Add the ground meat substitute and cook for 5-7 minutes, mixing well.
- Incorporate the mushrooms and walnuts, sautéing until the mushrooms are tender, about 5-6 minutes.
Cooking
- Add the kidney beans, black beans, diced and crushed tomatoes, and tomato paste to the pot. Stir to mix.
- Pour in the vegetable broth and add the chili powder, cumin, oregano, smoked paprika, salt, and black pepper. Simmer for 30-40 minutes, stirring occasionally.
- Cook the elbow macaroni according to package instructions until al dente, then drain.
- In a separate saucepan, melt the butter. Whisk in flour to create a roux, then gradually add milk while stirring until the sauce thickens (3-5 minutes).
- Add shredded cheddar and Monterey Jack cheese, stirring until melted.
- Combine the cooked macaroni with the chili mixture and cheese sauce, mixing well.
Serving
- Serve hot, garnishing with extra cheese, cilantro, or jalapeños if desired.
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