One-Pot Tex-Mex Chili Mac (Print Version)

Hearty one-pot meal combining macaroni, black beans, corn, and melted cheese in seasoned tomato broth.

# Ingredient List:

→ Pasta

01 - 2 cups elbow macaroni, uncooked

→ Vegetables & Beans

02 - 1 tablespoon olive oil
03 - 1 medium yellow onion, diced
04 - 2 cloves garlic, minced
05 - 1 red bell pepper, diced
06 - 1 cup frozen or canned sweet corn, drained
07 - 1 can (15 ounces) black beans, rinsed and drained
08 - 1 can (14.5 ounces) diced tomatoes with juices

→ Liquids

09 - 2 cups vegetable or chicken broth

→ Spices

10 - 2 tablespoons chili powder
11 - 1 teaspoon ground cumin
12 - 1 teaspoon smoked paprika
13 - 1/2 teaspoon dried oregano
14 - 1/2 teaspoon salt, plus more to taste
15 - 1/4 teaspoon black pepper
16 - 1/8 teaspoon cayenne pepper, optional

→ Cheese Topping

17 - 1 1/2 cups shredded cheddar or Mexican blend cheese

→ Garnishes

18 - Sliced green onions, optional
19 - Fresh cilantro, optional
20 - Sliced jalapeños, optional
21 - Sour cream, optional

# How-To Steps:

01 - In a large heavy-bottomed pot or Dutch oven, heat olive oil over medium heat. Add diced onion and sauté for 2 to 3 minutes until softened.
02 - Stir in minced garlic and diced red bell pepper; cook for another 2 minutes until fragrant.
03 - Add corn, black beans, and diced tomatoes with their juices. Stir well to combine all ingredients.
04 - Pour in broth and bring to a gentle boil over medium-high heat.
05 - Stir in macaroni, chili powder, cumin, smoked paprika, oregano, salt, black pepper, and cayenne if desired.
06 - Reduce heat to a simmer, cover, and cook for 10 to 12 minutes, stirring occasionally, until pasta is al dente and most liquid is absorbed.
07 - Remove the lid and sprinkle cheese evenly over the surface. Cover again for 2 to 3 minutes until cheese is melted and gooey.
08 - Serve hot, garnished with green onions, cilantro, jalapeños, or a dollop of sour cream as desired.

# Helpful Tips:

01 -
  • Everything cooks in one pot, which means less cleanup and more time enjoying the actual meal with people you like.
  • The pasta absorbs all those spiced, tomatoey flavors instead of sitting plain next to everything else, so every bite tastes intentional.
  • It's flexible enough to feed vegetarians and meat-eaters at the same table without making two separate dinners.
02 -
  • If you don't rinse the canned beans, the starchy liquid will thicken your pot into something closer to cement than chili mac, and no amount of extra broth will fix it quickly.
  • The pasta continues absorbing liquid even after you remove the pot from heat, so if it looks slightly soupy when you take the lid off for cheese, that's exactly right.
03 -
  • Buy pre-shredded cheese because it melts more smoothly than block cheese and saves you the grating step when you're already juggling ten other things.
  • Keep the lid slightly ajar during the last few minutes of simmering if your pot is shallow, because the pasta really does expand and can boil over if you're not watching.
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