Vegetarian Chili Mac
A comforting dish that combines rich chili flavors with creamy macaroni and cheese, perfect for meal prep or feeding a crowd.
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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Notes
Store leftovers in airtight containers for 4-5 days in the refrigerator or freeze for up to 3 months. Reheat slowly to maintain creaminess.