One-Pot Tex-Mex Chili Mac (Printable)

Hearty pasta with chili spices, corn, black beans, and melted cheese ready in 45 minutes.

# What You Need:

→ Pasta and Legumes

01 - 12 oz elbow macaroni or small pasta of choice
02 - 1 can (15 oz) black beans, drained and rinsed

→ Vegetables

03 - 1 medium onion, diced
04 - 2 cloves garlic, minced
05 - 1 red bell pepper, diced
06 - 1 can (14 oz) diced tomatoes
07 - 1 cup frozen or canned corn, drained
08 - 2 tablespoons tomato paste
09 - 1 jalapeño, seeded and finely chopped, optional

→ Liquids

10 - 3 cups vegetable broth
11 - 1 tablespoon olive oil

→ Spices

12 - 2 teaspoons chili powder
13 - 1 teaspoon ground cumin
14 - 1 teaspoon smoked paprika
15 - 1 teaspoon dried oregano
16 - 1/2 teaspoon salt, or to taste
17 - 1/4 teaspoon black pepper

→ Toppings

18 - 1 1/2 cups shredded cheddar cheese or Mexican blend
19 - 2 tablespoons chopped fresh cilantro
20 - Sliced green onions, optional
21 - Sour cream, optional
22 - Tortilla chips, optional

# Directions:

01 - Heat olive oil in a large Dutch oven or deep skillet over medium heat. Add diced onion and cook for 3 to 4 minutes until softened.
02 - Stir in garlic, red bell pepper, and jalapeño if using. Sauté for another 2 minutes until fragrant.
03 - Add chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Cook for 1 minute, stirring constantly, until the spices are fragrant.
04 - Mix in tomato paste, then add diced tomatoes, corn, black beans, and vegetable broth. Stir thoroughly to combine all ingredients.
05 - Bring the mixture to a boil. Add macaroni and reduce heat to a simmer. Cover and cook for 10 to 12 minutes, stirring occasionally, until the pasta is tender and most of the liquid is absorbed.
06 - Uncover, stir well, and sprinkle shredded cheese evenly over the top. Cover again and let sit off heat for 2 to 3 minutes until cheese is fully melted.
07 - Transfer to serving bowls and garnish hot with cilantro, green onions, sour cream, or tortilla chips as desired.

# Expert Advice:

01 -
  • It's legitimately a one-pot meal, so cleanup feels almost unfair compared to how good it tastes.
  • The cheese melts into every nook of the pasta while the spices keep things exciting and bold without being overwhelming.
  • It feeds a crowd without any fussy technique—just chop, stir, and let the pot do the thinking.
02 -
  • Don't add the pasta until the broth is actually boiling, or it will absorb liquid unevenly and some pieces will be mushy while others are crunchy.
  • The cheese melts better and creamier if you let the pot sit covered off heat rather than stirring it in over direct heat, which can make it separate and greasy.
03 -
  • Using vegetable broth with real flavor makes an enormous difference—the cheap, salty kind will make your whole dish taste flat, so invest in a good brand.
  • Sharp cheddar melts smoother and tastes richer than mild, and if you can find a Mexican cheese blend, it adds complexity that pure cheddar can't quite reach.
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