2 (15 ounce) cans of beans, drained and rinsed (I used pinto and black)
1 (8.5 ounce) can sweet corn, drained and rinsed
1 (15 ounce) can petite diced tomatoes, juice included
4 tablespoons tomato paste
2 cups elbow pasta, gluten free if necessary
3 cups vegetable broth
2 teaspoons olive oil
2 teaspoons cumin
2 teaspoons chili powder
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon Italian seasoning
1/4 teaspoon black pepper.
Categories
Entree
Steps
Heat a large pot over medium heat and add olive oil and onions. Cook onions for 2 minutes and then add the peppers, zucchini, and summer squash. Cook vegetables until tender, 7-10 minutes.
Next, add the beans, corn, canned tomatoes and tomato paste. Stir until everything is combined and then add all the seasonings, broth and noodles.
Stir everything, bring to a boil, reduce to a simmer and simmer chili mac until noodles are cooked, about 20 minutes. Enjoy with toppings of your choice.
Reviews
Tabitha Angleton on 2017-09-23 (5 stars): Love it!
Michele Cassatta on 2017-11-02 (5 stars): So good!!! Thanks for sharing!
Christine on 2018-11-05 (5 stars): This by far one of my favorite vegan dishes to make!! Easy and amazing!
Victoria on 2019-01-01 (5 stars): As far as I'm aware, "petite crushed tomatoes" aren't a thing, so I went with crushed tomatoes, and it was so very good. 20 minutes is a very, very long time for noodles to simmer; I would warn readers that it can be as little as 8 minutes for al dente pasta. I brought to a boil and reduced to the lowest heat setting possible and had slightly overcooked noodles after 10 minutes. I also can't imagine this making 4-6 servings, this made 8 hearty servings for my family. Amazing recipe, though! Great flavor.
Diona C Morton on 2019-01-27 (5 stars): This looks delicious! Do you think it would work in a crock pot?
Angelique on 2019-02-14 (5 stars): My kids are extremely picky and it’s always a challenge getting the three of them to eat, but they all enjoyed this!! I’m shocked! And grateful cause I really enjoyed it too! Thanks so much for sharing!
Josephine on 2019-10-21 (5 stars): I'm not a big fan of beans or spices, but this recipe was great at "masking" the beans with all of the other vegetables. Additionally, this was not spicy at all, so thus kid-friendly. In fact, I would dare add more chili powder to make it a tad bit spicier. Great recipe, and I can't wait to make it again, especially with the cold weather coming up.
Claire on 2020-09-06 (5 stars): Seriously good comfort food!
Shauna on 2024-01-09 (5 stars): I have made this routinely for several years and I absolutely love it as a quick and nutritious meal prep lunch! I had surgery today and was able to look forward to eating this homey, comforting recipe. It’s like a hig in food form. Thanks so much! ?
Brandon F. on 2025-12-26 (5 stars): I made this as meal prep for my lunches for the week, and it turned out perfectly! I did substitute the zucchini and summer squash for about 12oz. of Gardein brand plant-based ground beef, but followed the rest of the recipe exactly. It reheats well and tastes great topped with Mexican green chilies and hot sauce (I used Valentina).
