Ingredients
Vegetables and Aromatics
- 1 tablespoon olive oil
- 1 cup chopped onion
- 1 bell pepper, chopped small (any color)
- 2 medium carrots, chopped into ¼-inch pieces
- 3 cloves garlic, minced
Spices and Seasonings
- 1 tablespoon chili powder
- 1 ½ teaspoons ground cumin
- ½ teaspoon salt
Canned Ingredients
- 15 ounce can diced tomatoes
- 10 ounce can diced tomatoes with green chilies (such as RO*TEL)
- 15 ounce can black beans, rinsed and drained
- 15 ounce can red kidney beans, rinsed and drained
Pasta and Dairy
- 8 ounces elbow macaroni pasta (whole wheat or white)
- 2 cups shredded cheese (cheddar, Monterey Jack, mozzarella, or a combination)
Liquids
- 2 cups water
Instructions
- Prepare the Vegetables: Heat olive oil in a large skillet or pot over medium heat. Add chopped onion, bell pepper, and carrots. Cook until vegetables are softened, stirring occasionally, about 6 minutes.
- Add Spices and Garlic: Add minced garlic, chili powder, ground cumin, and salt to the softened vegetables. Cook while stirring for 30 seconds to release the aromatic flavors.
- Combine Tomatoes, Beans, Pasta, and Water: Stir in the diced tomatoes, diced tomatoes with green chilies, elbow macaroni, black beans, red kidney beans, and water. Mix everything thoroughly.
- Simmer the Chili Mac: Increase heat to medium-high and bring the mixture to a simmer. Then reduce heat to low, cover the skillet or pot, and cook, stirring every few minutes to prevent sticking, until the pasta is tender and most liquid is absorbed, about 12 to 15 minutes.
- Add Cheese and Serve: Remove the pot from heat and stir in most of the shredded cheese until melted. Reserve some cheese to sprinkle on top before serving.
Notes
- Use whole wheat elbow macaroni for added fiber and nutrition, or regular elbow macaroni for traditional texture.
- If you prefer a spicier dish, add more chili powder or include a pinch of cayenne pepper.
- For a dairy-free version, omit cheese or use a plant-based cheese alternative.
- Leftovers can be refrigerated for up to 3 days and reheated on the stovetop or microwave.
- Be sure to stir every few minutes during simmering to prevent pasta from sticking to the bottom of the pot.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
