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

Hearty fusion of chili and macaroni with black beans, corn, and golden cheese topping, ready in 35 minutes.

# What You'll Need:

→ 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 oz) black beans, rinsed and drained
08 - 1 can (14.5 oz) 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 Make:

01 - In a large heavy-bottomed pot or Dutch oven, heat olive oil over medium heat. Add diced onion and sauté for 2-3 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 to combine thoroughly.
04 - Pour in vegetable or chicken broth and bring to a gentle boil.
05 - Stir in uncooked macaroni, chili powder, cumin, smoked paprika, oregano, salt, black pepper, and cayenne pepper if using.
06 - Reduce heat to a simmer, cover with lid, and cook for 10-12 minutes, stirring occasionally, until pasta reaches al dente texture and most liquid is absorbed.
07 - Remove lid and sprinkle shredded cheese evenly over the entire surface. Cover again for 2-3 minutes until cheese is completely melted and gooey.
08 - Transfer to serving bowls and top with green onions, fresh cilantro, sliced jalapeños, or a dollop of sour cream as desired.

# Expert Advice:

01 -
  • Everything happens in one pot, which means your sink stays cleaner and you can actually enjoy your meal instead of drowning in dishes.
  • The whole thing comes together in 35 minutes, making it a weeknight warrior that doesn't taste like you rushed it.
  • It's naturally vegetarian but begs for customization, so everyone at your table gets a version that feels made just for them.
02 -
  • Don't drain your pasta water into the pot thinking it'll help, because you want the liquid to reduce slightly so everything comes out creamy and not soupy.
  • The cheese will only stay melted if you cover the pot after adding it, so resist the urge to keep peeking without replacing the lid or it cools down too fast.
  • If your mixture looks too thick before serving, add a splash of broth, but if it's too loose, let it simmer uncovered for a couple more minutes to evaporate the excess.
03 -
  • Use a Dutch oven or heavy pot because it distributes heat evenly and prevents the bottom from scorching, which is the only way this goes wrong.
  • Taste the dish before adding the cheese and adjust your salt then, because cheese adds its own saltiness and you can't take it back once it's melted in.
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