In My Kitchen: Vegetarian Chili Mac

Mexican food is my favorite food, my cooking speciality, my life-blood. Tex-Mex on the other hand? not so much. I keep trying it and not really loving it. So I decided to make my very own Tex-Mex vegetarian chili mac at home to see if I could make something authentically Tex-Mex inspired while also appealing to my picky taste buds.

You’ll need:

  • 16 oz macaroni noodles
  • 1 yellow onion
  • 2 cans black beans
  • 4 cups crushed tomatoes
  • 12 oz Monterey Jack and cheddar cheese blend
  • 2 tbsp chili powder
  • 2 tbsp olive oil
  • 1/2 oz fresh cilantro
  • Sour cream


  1. Boil water and salt in a saucepan. Cook macaroni noodles until tender, drain and set aside.
  2. Dice the onion.
  3. Drain and rinse the black beans, set aside.
  4. Remove stems from cilantro and set aside.
  5. In a large sauté pan over medium-high heat, heat 2 tbsp of olive oil, then cook onions, chili powder and 1/2 teaspoon salt for 5-8 minutes, until the onions are caramelized and fragrant.
  6. Add the crushed tomatoes and black beans to the sauté pan. Mix to combine. Simmer for 5 minutes or until heated through.
  7. Add the jack/cheddar cheese blend and macaroni to the large sauté pan, mix to combine. Remove from heat.
  8. Plate, garnish with cilantro and sour cream, and serve!

Source: Good Housekeeping

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