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Easy Chili Mac (with Extra Veggies)

  • Author: Amy Palanjian
  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40 minutes
  • Yield: 8-10 servings 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Mexican

Description

You can use precut butternut squash or sweet potato and shredded carrots to cut down on the prep time if desired. This isn’t super saucy, but you can increase the liquid if desired. See the Notes for details.


Ingredients

  • 16 ounces pasta (I prefer small shapes like mini shells, farfalle, or ditalini)
  • 2 tablespoons olive oil or unsalted butter
  • 4 cups finely chopped sweet potato, butternut squash, carrot, onion, and/or bell peppers
  • 2 garlic cloves, peeled and minced
  • 1 tablespoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon Spanish paprika
  • 1/2 teaspoon salt
  • 1/2 cup water or reduced-sodium vegetable or chicken broth
  • 14.5-ounce can tomato sauce
  • 2 14.5-ounce cans kidney, pinto beans, or black beans, rinsed and drained
  • 1 1/2 cups shredded cheddar cheese
  • 1 cup frozen corn, optional
  • Cilantro, shredded lettuce, sour cream, and/or any other desired taco toppings, optional

 


Instructions

  1. Prepare the veggies.
  2. Set a large pot of water over high heat and bring to a boil. Prepare pasta according to package directions.
  3. Meanwhile, set a medium skillet over medium heat and add the oil. When warmed, add the veggies, garlic, cumin, chili powder, paprika, and salt. Stir, cover, and cook for 8-10 minute or until the veggies are soft. Add the water (or broth) and tomato sauce and stir to combine.
  4. Drain the beans in a colander and rinse with water.
  5. Stir the beans into the veggie mixture.
  6. Drain the pasta.
  7. Add the pasta to the skillet with the veggies (or to a big bowl if the skillet isn’t big enough). Stir in the cheese. Serve warm topped with desired toppings.

Notes

Store leftovers in an airtight container for 3-5 days in the fridge. Reheat to serve, adding a few drops of water if the mixture seems dry.

To make a smaller amount, cut everything in half. (Or just use 1/2 of the pasta! That way will be saucier than the photos shown here but that’s an open to lower the overall final volume.)

Use 4 cups total veggies. Any one veggie or combo will work. (I prefer either butternut squash and sweet potato in the mix though.)

Use precut veggies to make this easier if you like.

I like to use short shapes of pasta like mini shells, farfalle, ditalini, or penne.

This is not super saucy, but if you want more sauce, either decrease the volume of pasta slightly (as in, use less than a full 1 pound box) or add up to an additional 1/2 cup water or broth.

Stir in a cup of frozen corn at the end of cooking if desired.

Top with taco-type toppings such as sour cream, shredded lettuce, chopped cilantro, and/or guacamole. You could even crush tortilla chips on top!

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