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

Tender pasta simmered with vegetables, beans, and spices, topped with melted cheddar for a comforting meal.

# What You'll Need:

→ Pasta and Legumes

01 - 12 oz elbow macaroni
02 - 1 can (15 oz) black beans, drained and rinsed

→ Vegetables

03 - 1 medium onion, diced
04 - 2 cloves garlic, minced
05 - 1 red bell pepper, diced
06 - 1 can (14 oz) diced tomatoes
07 - 1 cup frozen or canned corn, drained
08 - 2 tablespoons tomato paste
09 - 1 jalapeño, seeded and finely chopped

→ Liquids

10 - 3 cups vegetable broth
11 - 1 tablespoon olive oil

→ Spices

12 - 2 teaspoons chili powder
13 - 1 teaspoon ground cumin
14 - 1 teaspoon smoked paprika
15 - 1 teaspoon dried oregano
16 - ½ teaspoon salt
17 - ¼ teaspoon black pepper

→ Toppings

18 - 1½ cups shredded cheddar cheese or Mexican blend
19 - 2 tablespoons chopped fresh cilantro
20 - Sliced green onions, sour cream, and tortilla chips for serving

# How to Make:

01 - Heat olive oil in a large Dutch oven or deep skillet over medium heat. Add diced onion and cook for 3 to 4 minutes until softened.
02 - Stir in garlic, red bell pepper, and jalapeño. Sauté for 2 minutes until fragrant.
03 - Add chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Cook for 1 minute, stirring constantly, until fragrant.
04 - Mix in tomato paste, then add diced tomatoes, corn, black beans, and vegetable broth. Stir thoroughly to combine.
05 - Bring mixture to a boil. Add macaroni and reduce heat to low. Cover and cook for 10 to 12 minutes, stirring occasionally, until pasta is tender and most liquid is absorbed.
06 - Uncover, stir well, and sprinkle shredded cheese evenly over top. Cover again and let sit off heat for 2 to 3 minutes until cheese melts.
07 - Transfer to serving bowls and garnish with cilantro, green onions, sour cream, or tortilla chips as desired.

# Expert Advice:

01 -
  • Everything happens in one pot, which means less time scrubbing dishes and more time actually enjoying food.
  • The flavors taste like someone spent hours layering spices, but you'll have it ready in under an hour.
  • It feeds a crowd without fussing, and somehow tastes even better the next day.
02 -
  • Don't drain the pasta cooking water; here the pasta absorbs the broth, so you're not adding extra water that dilutes the spices and flavor.
  • Tomato paste is non-negotiable—canned tomatoes alone won't give you that deep, concentrated richness that makes this feel like it took way longer to make.
03 -
  • Taste the broth before you add the pasta—if it's already salty, use less salt in the spice mixture, because everything concentrates as the liquid reduces.
  • Keep the heat at a true simmer rather than a rolling boil; it prevents the pasta from breaking down and keeps the texture tender instead of mushy.
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