One-Pot Tex-Mex Chili Mac (Print)

Hearty pasta with black beans, corn, and melted cheese in a spiced tomato broth.

# Ingredients:

→ 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 black beans (15 oz), rinsed and drained
08 - 1 can diced tomatoes with juices (14.5 oz)

→ 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

# Directions:

01 - Heat olive oil in a large pot or Dutch oven 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.
03 - Add corn, black beans, and diced tomatoes with their juices to the pot. Stir to combine thoroughly.
04 - Pour in broth and bring the mixture 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 the pot, 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 shredded cheese evenly over the top. Cover again for 2 to 3 minutes until cheese is melted and gooey.
08 - Transfer to serving bowls and garnish with green onions, cilantro, jalapeños, or a dollop of sour cream as desired.

# Expert Tips:

01 -
  • Everything cooks in one pot, which means less cleanup and more time doing literally anything else.
  • The cheese melts right over the top and gets slightly crispy at the edges, creating these little flavor bombs that make it feel fancier than it actually is.
  • It's flexible enough to feed vegetarians and meat-eaters at the same table without any drama.
  • Twenty-five minutes from stovetop to table, perfect for when you're hungry now but can't order delivery.
02 -
  • Don't skip rinsing your canned beans—the starchy liquid will make your pot turn stodgy and overly thick, which you can't really fix once it happens.
  • Taste everything at the end and adjust your salt, because the flavor concentration changes as the liquid reduces, and you might need more than you think.
03 -
  • Buy whole cumin seeds and toast them in a dry pan for 30 seconds before using if you have time—it's a small step that amplifies the flavor considerably.
  • Don't use pre-shredded cheese for the topping because the anti-caking agents prevent it from melting into that creamy, cohesive blanket you're after.
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