Chili Macaroni Recipe Vegetarian Style Made Easy

Looking for a warm, comforting meal that’s both hearty and vegetarian-friendly? This chili macaroni recipe is just what you need!

Combining the rich flavors of classic chili with the creamy, satisfying texture of macaroni, this dish is perfect for cozy weeknight dinners or casual gatherings. Packed with plant-based protein, vibrant vegetables, and just the right amount of spice, it’s a fantastic way to enjoy a meatless meal without sacrificing flavor or satisfaction.

Whether you’re a vegetarian looking to switch up your dinner routine or simply craving something delicious and easy to prepare, this chili macaroni recipe delivers. Plus, it’s budget-friendly and made with simple ingredients you likely have on hand.

Dive in and discover how a few pantry staples can transform into a crowd-pleasing, nutritious dish that everyone will love!

Why You’ll Love This Recipe

This vegetarian chili macaroni recipe offers the perfect balance between comfort food and wholesome nutrition. It’s:

• Easy to make: Ready in under 40 minutes with straightforward steps.
• Highly customizable: Add your favorite veggies or adjust the spice level to suit your taste.
• Protein-packed: Uses vegetarian-friendly protein sources like beans and lentils.
• Great for meal prep: Stores well in the fridge and tastes even better the next day.
• Family-friendly: A great way to introduce more plant-based meals to your loved ones.

Ingredients

• 8 oz elbow macaroni (or your pasta of choice)
• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 bell pepper, diced (red or green)
• 1 cup corn kernels (fresh or frozen)
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 1 cup vegetable broth
• 2 tablespoons tomato paste
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional, for heat)
• Salt and pepper to taste
• 1 cup shredded cheddar cheese (use vegan cheese if preferred)
• Fresh cilantro, chopped (for garnish)
• Optional toppings: sour cream, sliced jalapeños, avocado slices

Equipment

• Large pot for boiling pasta
• Large skillet or saucepan
• Colander
• Wooden spoon or spatula
• Measuring cups and spoons
• Knife and cutting board
• Cheese grater (if shredding cheese)

Instructions

1. Cook the macaroni: Bring a large pot of salted water to a boil. Add the macaroni and cook according to package instructions until al dente. Drain and set aside.
2. Sauté the aromatics: Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent. Stir in the minced garlic and cook for another minute until fragrant.
3. Add the vegetables: Toss in the diced bell pepper and corn kernels. Cook for 5 minutes, stirring occasionally until the vegetables soften.
4. Incorporate the beans and tomatoes: Add the black beans, kidney beans, diced tomatoes (with juices), tomato paste, and vegetable broth to the skillet. Stir well to combine all ingredients.
5. Season the chili base: Sprinkle in chili powder, cumin, smoked paprika, cayenne pepper (if using), salt, and pepper. Stir thoroughly. Reduce heat to low and let the mixture simmer for 15 minutes, allowing the flavors to meld.
6. Combine pasta and chili: Add the cooked macaroni to the chili mixture. Stir gently to coat the pasta evenly with the chili sauce.
7. Add cheese: Sprinkle shredded cheddar cheese over the macaroni chili. Cover the skillet and let it sit on low heat for 3-5 minutes until the cheese melts beautifully.
8. Garnish and serve: Remove from heat. Garnish with fresh cilantro and your choice of optional toppings like sour cream or avocado slices. Serve warm and enjoy!

Tips & Variations

“For an extra protein boost, try adding cooked lentils or textured vegetable protein (TVP) to the chili base!”

• Make it vegan: Substitute the cheese with your favorite vegan cheese or nutritional yeast for a cheesy flavor without dairy.
• Adjust spice level: Modify the cayenne pepper amount or add chopped jalapeños for more heat.
• Use different beans: Pinto beans, chickpeas, or lentils can be swapped in depending on your preference.
• Make it gluten-free: Use gluten-free pasta to accommodate dietary needs.
• Add veggies: Toss in zucchini, mushrooms, or carrots for more texture and nutrients.
• Batch prep: This dish freezes well. Store leftovers in airtight containers for up to 3 months.

Nutrition Facts

Serving Suggestions

This chili macaroni is satisfying on its own but can be elevated with a few simple additions:

• Serve with a crisp green salad tossed in a tangy vinaigrette for freshness.
• Pair with warm cornbread or garlic bread to soak up the flavorful sauce.
• Add a dollop of sour cream or vegan yogurt on top for creaminess.
• Top with sliced avocado or jalapeños to add texture and contrast.

For a complete meal, try pairing this recipe with other delicious dishes like Thelma Sanders Squash Recipe or enjoy a fresh, zesty snack alongside such as the Pickled Cherry Pepper Recipe. For a sweet finish, treat yourself to a unique dessert like the Peanut Butter Gelato Recipe.

Conclusion

This vegetarian chili macaroni recipe is a wonderful way to enjoy the rich, hearty flavors of chili without any meat. It’s a comforting, nutritious dish that comes together quickly and is perfect for busy weeknights or meal prepping for the week ahead.

The blend of spices, beans, and pasta creates a satisfying texture and taste that appeals to vegetarians and meat-eaters alike.

By using simple, wholesome ingredients and offering plenty of room for customization, this recipe is a staple you’ll return to again and again. Whether you’re looking to add more plant-based meals to your diet or simply crave a cozy bowl of comfort food, this chili macaroni hits the spot every time.

Happy cooking and enjoy every delicious bite!

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