Description
This One-Pot Tex-Mex Chili Mac with Corn is a flavorful, hearty dish combining tender elbow macaroni with vibrant vegetables, black beans, and a blend of smoky chili spices. Finished with melted cheddar cheese and fresh Tex-Mex toppings, this easy and comforting meal cooks entirely on the stovetop in just 35 minutes, perfect for a quick weeknight dinner.
Ingredients
Scale
Pasta & Base
- 2 cups elbow macaroni, uncooked
- 2 cups vegetable or chicken broth
Vegetables & Legumes
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 cup frozen sweet corn
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (14.5 oz) diced tomatoes with juices
Spices & Seasonings
- 1 tablespoon olive oil
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon dried oregano
- ½ teaspoon salt, plus more to taste
- ¼ teaspoon black pepper
- ⅛ teaspoon cayenne pepper, optional
Toppings (Optional)
- 1½ cups shredded cheddar or Mexican blend cheese
- Sliced green onions
- Fresh cilantro
- Sliced jalapeños
- Sour cream
Instructions
- Heat Oil and Sauté Aromatics: In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the diced yellow onion and sauté for 2 to 3 minutes until softened and translucent.
- Incorporate Garlic and Peppers: Stir in the minced garlic and diced red bell pepper, cooking for another 2 minutes until fragrant and slightly softened.
- Add Vegetables and Legumes: Add the frozen sweet corn, rinsed black beans, and diced tomatoes with their juices to the pot. Stir well to combine all ingredients evenly.
- Bring to Boil: Pour in the vegetable or chicken broth and bring the mixture to a gentle boil over medium-high heat.
- Season and Combine Dry Ingredients: Stir in the uncooked elbow macaroni along with chili powder, ground cumin, smoked paprika, dried oregano, salt, black pepper, and cayenne pepper if using. Mix thoroughly so the pasta is submerged in the liquid and spices are evenly distributed.
- Simmer Until Pasta is Tender: Reduce the heat to low, cover the pot, and let the chili mac simmer for 10 to 12 minutes. Stir occasionally to prevent sticking and cook until the pasta is al dente and most of the liquid is absorbed.
- Melt Cheese Topping: Remove the lid and sprinkle the shredded cheddar or Mexican blend cheese evenly on top of the pasta. Cover again and let it melt for 2 to 3 minutes until gooey and melted.
- Finish and Serve: Serve the chili mac hot, garnished with sliced green onions, fresh cilantro, jalapeños, or a dollop of sour cream as desired for added freshness and flavor.
Notes
- For a vegan version, use vegetable broth and omit the cheese or use vegan cheese.
- If you prefer spicier chili mac, increase the cayenne pepper or add chopped jalapeños directly to the pot.
- Be sure to stir occasionally during simmering to prevent macaroni from sticking to the pot.
- Leftovers store well in the refrigerator for up to 3 days and reheat on the stovetop or microwave.
- This dish is easily customizable with your favorite beans or bell pepper colors.
