Save On days when comfort food calls but time is short, this One-Pot Tex-Mex Chili Mac with Corn answers with a resounding blend of Southwest flavors. The marriage of tender elbow macaroni, hearty black beans, and sweet corn creates a symphony of textures, while the aromatic spice blend offers that familiar chili warmth that makes this dish irresistible. Best of all, everything comes together in a single pot, meaning less cleanup and more time to enjoy this satisfying meal with loved ones.
Save This chili mac brings back memories of family dinners where everyone gathers around the table, eagerly waiting for that first cheesy, spice-infused bite. The way the pasta absorbs all those delicious Tex-Mex flavors as it cooks directly in the sauce creates something far more special than your average pasta dish. It's the kind of meal that fills your kitchen with inviting aromas and becomes an instant favorite in your recipe collection.
Ingredients
- Pasta and Legumes: 340g (12 oz) elbow macaroni, 1 can (425g/15 oz) black beans (drained and rinsed)
- Vegetables: 1 medium onion (diced), 2 cloves garlic (minced), 1 red bell pepper (diced), 1 can (400g/14 oz) diced tomatoes, 1 cup (150g) corn (frozen or canned, drained), 2 tablespoons tomato paste, 1 jalapeño (seeded and finely chopped, optional)
- Liquids: 3 cups (720ml) vegetable broth, 1 tablespoon olive oil
- Spices: 2 teaspoons chili powder, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1 teaspoon dried oregano, ½ teaspoon salt (more to taste), ¼ teaspoon black pepper
- Toppings: 1½ cups (150g) shredded cheddar cheese, 2 tablespoons chopped fresh cilantro, Optional: sliced green onions, sour cream, tortilla chips
Instructions
- Step 1: Sauté the aromatics
- Heat olive oil in a large Dutch oven or deep skillet over medium heat. Add diced onion and cook for 3–4 minutes until softened.
- Step 2: Add the vegetables
- Stir in garlic, red bell pepper, and jalapeño (if using). Sauté for another 2 minutes.
- Step 3: Bloom the spices
- Add chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Cook for 1 minute, stirring, until fragrant.
- Step 4: Build the base
- Mix in tomato paste, then add diced tomatoes, corn, black beans, and vegetable broth. Stir to combine.
- Step 5: Cook the pasta
- Bring the mixture to a boil. Add macaroni and reduce heat to a simmer. Cover and cook for 10–12 minutes, stirring occasionally, until the pasta is tender and most of the liquid is absorbed.
- Step 6: Add the cheese
- Uncover, stir well, and sprinkle shredded cheese evenly over the top. Cover again and let sit off heat for 2–3 minutes, until cheese is melted.
- Step 7: Serve
- Serve hot, garnished with cilantro, green onions, sour cream, or tortilla chips as desired.
Zusatztipps für die Zubereitung
The key to perfect One-Pot Chili Mac is watching your liquid-to-pasta ratio. If the mixture seems too dry before the pasta is fully cooked, add a splash more broth. For best results, stir occasionally to prevent sticking, especially toward the end of cooking. The consistency should be slightly saucy when you add the cheese, as the pasta will continue to absorb liquid as it stands.
Varianten und Anpassungen
For a meaty version, brown 450g (1 pound) of ground beef or turkey before adding the onions. Vegetarians can add a cup of textured vegetable protein for extra protein. To make this dish vegan, simply use plant-based cheese or nutritional yeast. For a spicier kick, leave the seeds in your jalapeño or add a pinch of cayenne pepper. Those watching their sodium can reduce the salt and use low-sodium broth and beans.
Serviervorschläge
Serve this hearty One-Pot Tex-Mex Chili Mac in wide bowls with a dollop of sour cream to balance the spice. For added texture, crush some tortilla chips over the top just before eating. A simple side salad with lime vinaigrette makes this a complete meal. This dish also pairs wonderfully with Mexican-style cornbread or warm flour tortillas for scooping up every last bite.
Save This One-Pot Tex-Mex Chili Mac with Corn isn't just a meal; it's a celebration of how simplicity and bold flavors can come together to create something truly special. Whether you're feeding a hungry family on a weeknight or looking for a crowd-pleasing dish for your next gathering, this versatile recipe delivers comfort, satisfaction, and that unmistakable southwestern charm in every spoonful. The best part? While your guests will think you spent hours in the kitchen, you'll know this impressive dish came together with minimal effort and just one pot to wash at the end.
Recipe FAQ Section
- → What pasta works best for this dish?
Elbow macaroni is traditional, but small pasta shapes like penne or shells also work well, cooking evenly in the broth.
- → Can I adjust the spice level?
Yes, modify heat by varying the amount of jalapeño or chili powder to suit your taste preferences.
- → How can I make this dish vegan?
Use plant-based cheese or omit the cheese topping, and ensure all other ingredients comply with vegan standards.
- → What are good garnishes for serving?
Fresh cilantro, green onions, sour cream, and tortilla chips add flavor and texture contrast when served on top.
- → Is this dish suitable for meal prep?
Yes, leftovers store well refrigerated for up to three days and reheat nicely for quick meals.