Vegetarian Chili and Macaroni and Cheese combine in this comforting meal. Flavorful vegetable chili, elbow macaroni, and a creamy cheese sauce makes this a hearty and nourishing meal even meat eaters will enjoy.
I created this Vegetarian Chili Mac and Cheese as part of a shop that has been compensated by Collective Bias, Inc. and its advertiser. As always, all opinions are my own.
Today I’m bringing you the ultimate comfort food. Chili + mac and cheese! I combined the two in this hearty and nourishing meal. Although this recipe is vegetarian, even meat eaters will enjoy it! Flavorful vegetarian chili, elbow macaroni, and a creamy cheese sauce. What’s not to love?!
I cook vegetarian meals for my family quite often. I also have several members of my extended family who are vegetarian. I am a firm believer that vegetarian cuisine can be just as hearty and tasty as any other cuisine. Morningstar Farms makes it easy to produce flavorful recipes with their line of vegetarian products. I used their Grillers Crumbles in this Chili Mac and Cheese, which has quickly become a new staple in our house.
The base of this recipe is an easy vegetable chili. It is filled with bell peppers, onions, carrots, green chiles, corn, tomatoes, and beans. Pasta is added and cooks right in the chili. A simple cheddar cheese sauce is made, and it gets poured into the chili to make this dish extra creamy and cheesy.
As the weather cools and you’re looking for comforting meals to share around your table, I hope you’ll give this Chili Mac and Cheese a try. You can get the ingredients needed at Target (look for the Morningstar Grillers Crumbles in the freezer department). Let me know how you like it!
Vegetarian Chili Mac and Cheese
- 2 tablespoons extra virgin olive oil
- 1 yellow onion, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1 large carrot, diced
- 2 cloves garlic, minced
- 4 -6 tablespoons chili seasoning mix, see note
- 1 teaspoon salt
- 12 oz package Morningstar Farms Grillers Crumbles
- 4 oz can diced green chiles
- 1 cup frozen or canned corn, I used fire roasted
- 28 oz can crushed tomatoes, I used fire roasted
- 14.5 oz can diced tomatoes, I used fire roasted
- Two 15 oz cans of beans, drained (I used black beans and kidney beans)
- 2 cups water
- 3 cups elbow macaroni
- 2 tablespoons butter
- 2 tablespoons flour
- 1 1/2 cups milk
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 3 cups grated cheddar cheese, divided
- Chopped parsley, to garnish if desired
- In a large saucepan over medium heat, saute onion, bell peppers, carrot, and garlic in 2 tablespoons olive oil for about 10 minutes. Add chili seasoning mix, salt, Morningstar Farms Grillers Crumbles, green chiles, and corn. Stir to combine. Add crushed tomatoes, diced tomatoes, beans, and water. Stir to combine. Raise heat and bring to a boil. Once boiling, add macaroni. Continue to boil, stirring occasionally, until the macaroni is cooked through (about 10 minutes). If the pasta absorbs too much liquid, you can add more water (1/2 cup at a time). Meanwhile, prepare the cheese sauce.
- Melt butter in a medium saucepan set over medium heat. Whisk in the flour until combined. Pour in the milk, while whisking, then add the salt and pepper. Continue to cook, whisking frequently, until the milk simmers and thickens slightly (do not boil). Stir in 2 cups of grated cheese. Remove from heat.
- Once the pasta is tender, pour the cheese sauce into the chili mac, and stir to combine. Season to taste with additional salt. Use the remaining cup of grated cheddar to sprinkle over each serving.