One-Pot Loaded Vegetarian Chili Mac

This healthy One-Pot Loaded Vegetarian Chili Mac is incredibly easy to make and packed with a ton of vegetables! It’s perfect for a weeknight dinner.

Last year, the thought of making a one-pot pasta dish made me really nervous. It almost seemed like a science to me. You had to know exactly how much extra liquid to add so that your pasta would cook perfectly, but not too much or it would be watery, or too little, and you’d end up with hard pasta. However, my aversion to doing dishes prevailed, and I decided to give these one-pot pastas a try!

I’ve also always had a slight fear of eating pasta and beans together. I’m not sure exactly why, but for some reason it just didn’t make sense to me. But this Loaded Vegetarian Chili Mac has completely changed my mind. It’s a super hearty dinner that is packed with protein and vegetables.

One-Pot Loaded Vegetarian Chili Mac Recipe Ingredients

• Veggies – For this chili mac, I diced onion, red and green pepper, zucchini, summer squash, a can of sweet corn, and a can of petite diced tomatoes. 
• Beans – I used two 15-ounce cans of beans, which I drained and rinsed. I used both pinto and black beans. 
• Tomato paste
• Elbow pasta – Gluten-free pasta also works great, if necessary.
• Vegetable broth
• Olive oil
• Spices – This recipe calls for cumin, chili powder, paprika, garlic powder, Italian seasoning, salt, and black pepper.

How To Make This Loaded Vegetarian Chili Mac

1. Heat a large pot over medium heat and add olive oil and onions. Cook the onions for 2 minutes, then add the peppers, zucchini, and summer squash. Cook vegetables until tender, 7-10 minutes.
2. Next, add the beans, corn, canned tomatoes, and tomato paste. Stir until everything is combined, and then add all the seasonings, broth, and noodles.
3. Stir everything, then bring to a boil and reduce to a simmer. Simmer the chili mac until the noodles are tender and cooked through, about 20 minutes. Enjoy with toppings of your choice.

Recipe Tips and Thoughts

• This recipe is vegan and can be made gluten-free with gluten-free pasta. 
• Chili is one of those meals I could eat every day. It’s comforting, but it can also be a healthy option if you choose to make it that way.
• I also love chili because I can pack it really full of vegetables, and it’s not always that noticeable. My husband doesn’t necessarily shy away from vegetables, but I’m not sure he would be very enthusiastic if I told him just how many I put in this chili mac. And he did eat about three bowls, so I don’t think he minded at all 🙂
• This Loaded Vegetarian Chili Mac is perfect for an easy weeknight dinner when you don’t feel like slaving over the stove or the sink!
• Store it in an airtight container in the fridge for up to four days.

Have a question about this recipe? Ask me in the comments, and I’ll get back to you ASAP.

Looking For More One-Pot Dishes?

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One-Pot Stovetop Enchiladas

Vegan One-Pot Pumpkin Curry

One-Pot Creamy Vegan Caprese Pasta (30-Minute)

Easy One-Pot Pasta Primavera

One-Pot, Stove Top Sweet Potato & Black Bean Chopped Enchiladas

One Pot Loaded Vegetarian Chili Mac

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 9 reviews

• Total Time: 50 minutes
• Yield: 4-6 1x

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Ingredients

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• 1/2 small yellow onion, diced
• 1 small red pepper, diced
• 1 small green pepper, diced
• 1 small zucchini, diced
• 1 small summer squash, diced
• 2 (15 ounce) cans of beans, drained and rinsed (I used pinto and black)
• 1 (8.5 ounce) can sweet corn, drained and rinsed
• 1 (15 ounce) can petite diced tomatoes, juice included
• 4 tablespoons tomato paste
• 2 cups elbow pasta, gluten free if necessary
• 3 cups vegetable broth
• 2 teaspoons olive oil
• 2 teaspoons cumin
• 2 teaspoons chili powder
• 1 teaspoon paprika
• 1 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon Italian seasoning
• 1/4 teaspoon black pepper.

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Instructions

1. Heat a large pot over medium heat and add olive oil and onions. Cook onions for 2 minutes and then add the peppers, zucchini, and summer squash. Cook vegetables until tender, 7-10 minutes.
2. Next, add the beans, corn, canned tomatoes and tomato paste. Stir until everything is combined and then add all the seasonings, broth and noodles.
3. Stir everything, bring to a boil, reduce to a simmer and simmer chili mac until noodles are cooked, about 20 minutes. Enjoy with toppings of your choice.

• Prep Time: 15 mins
• Cook Time: 35 mins
• Category: Entree, Gluten Free, Vegan