One-Pot Vegetarian Chili Mac

To make One-Pot Vegetarian Chili Mac, start by heating olive oil in a large skillet or pot over medium heat. Sauté chopped onion, bell pepper, and carrots until softened, about 6 minutes. Add minced garlic, chili powder, ground cumin, and salt, cooking for an additional 30 seconds. Then, stir in diced tomatoes, diced tomatoes with green chilies, elbow macaroni, black beans, kidney beans, and water. Bring to a simmer, reduce heat, cover, and cook until the pasta is tender, about 12-15 minutes. Finally, mix in most of the shredded cheese, reserving some for topping, and serve hot.

Yes, you can make One-Pot Vegetarian Chili Mac gluten-free by substituting regular elbow macaroni with gluten-free pasta. Ensure that all other ingredients, like canned beans and tomatoes, are also gluten-free. This way, you can enjoy a hearty and comforting meal without gluten.

If you don't have black beans on hand, you can substitute them with pinto beans, chickpeas, or even lentils. Each of these options will add a different flavor and texture to your One-Pot Vegetarian Chili Mac while still keeping it hearty and nutritious.

To store leftover One-Pot Vegetarian Chili Mac, let it cool completely, then transfer it to an airtight container. It can be stored in the refrigerator for up to 3-4 days. For longer storage, you can freeze it in a freezer-safe container for up to 3 months. When reheating, add a splash of water to loosen the consistency if needed.

One-Pot Vegetarian Chili Mac pairs well with a variety of side dishes. Consider serving it with a fresh green salad, cornbread, or tortilla chips for added crunch. You could also top it with avocado slices or a dollop of sour cream for extra creaminess and flavor.