Meatless Chili Mac

If anyone ever tried to convince you that you just can’t have a hardy dish without meat, make a batch of this vegetarian chili mac and you will change their mind in no time. It is hearty, savory and delicious, making it a wonderful meal to serve on a cold winter night.

You’ll also be pleased to find just how easy this dish is to prepare. In fact, it’s almost totally hands-off once you have your ingredients measured, chopped and ready. So let’s take a look at those, then get cooking.

Vegetarian Chili Mac Ingredients

• Onion: Use one large onion, well-chopped. Either a yellow or a white onion will work.
• Green pepper: This chili calls for a medium green pepper, chopped and with the ribs and seeds removed.
• Olive oil: Be generous when measuring that tablespoon of olive oil; it’s not just about cooking, it’s also about flavor.
• Garlic: You can use a fresh garlic clove that you mince yourself or make things easy and use a frozen garlic cube.
• Elbow macaroni: This vegetarian chili mac calls for 1 1/2 cups of uncooked elbow macaroni.
• Mild chili beans: For the can of mild chili beans, do not drain off the flavorful liquid, add it right into the mix.
• Great northern beans: The great northern beans, on the other hand, should be thoroughly rinsed and drained.
• Diced tomatoes: Tomatoes are a must in chili, and again you’ll add the liquid that comes in the can (or box).
• Tomato sauce: The 8 ounces of tomato sauce add a wonderful flavor and that classic chili color to this dish.
• Chili powder: Chili powder adds the kick! You can use a milder or more spicy powder, it’s your call.
• Ground cumin: Don’t use more than the recommended teaspoon of ground cumin. It is a powerful spice and overpowers other flavors.
• Sour cream: The sour cream is a soothing contrast to the chili’s firey flavor.

Directions

Step 1: Cook the veggies

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In a Dutch oven, sauté the onion and green pepper in the oil until the veggies grow tender. Add the garlic and cook for one minute longer. Then stir in the water, macaroni, beans, tomatoes, tomato sauce, chili powder, cumin and salt.

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Step 2: Simmer the chili, then serve with sour cream

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Bring the chili to a boil, then reduce the heat, cover it, and let it simmer for 15 to 20 minutes or until the macaroni is tender. Top each serving with one tablespoon of sour cream and enjoy!

Vegetarian Chili Mac Variations

• Use a different white bean: You can swap in really any white bean here, such as cannellini beans, instead of the great northern beans.
• Bring the heat: Add a teaspoon of cayenne pepper when you add the herbs and salt to add a welcome bit of kick to this veggie chili.
• Use different peppers: The pepper need not be green for this dish; you can use red, orange or yellow bell peppers as well, or a combination.

How to Store Vegetarian Chili Mac

Store this meatless chili in an airtight container in the fridge for three to four days, and reheat it in the microwave or on the stove.

Can you freeze this chili?

Yes, it will keep well in the freezer for up to three months. Thaw it in the fridge overnight then heat it up as described above.

Vegetarian Chili Mac Tips

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Can I use a different pasta?

By all means, but smaller types of pasta do work best. If you only have a larger noodle, such as penne, you may need to partially cook the pasta before using it in this chili mac.

What should I serve with this chili?

This chili can be a meal on all on its own, but a pairing with a fresh, light salad is a good idea, as this is a pretty dense and hearty dish.

Can I add meat to this chili?

Of course! If you’re not concerned about making a vegetarian meal, then add cooked turkey or ground beef for an even heartier chili mac.