One-Pot Tex-Mex Chili Mac (Printable)

Hearty pasta with black beans, corn, and melted cheese in spiced tomato broth

# What You Need:

→ Pasta

01 - 2 cups elbow macaroni, uncooked

→ Vegetables & Beans

02 - 1 tablespoon olive oil
03 - 1 medium yellow onion, diced
04 - 2 cloves garlic, minced
05 - 1 red bell pepper, diced
06 - 1 cup frozen or canned sweet corn, drained
07 - 1 can (15 oz) black beans, rinsed and drained
08 - 1 can (14.5 oz) diced tomatoes with juices

→ Liquids

09 - 2 cups vegetable or chicken broth

→ Spices

10 - 2 tablespoons chili powder
11 - 1 teaspoon ground cumin
12 - 1 teaspoon smoked paprika
13 - ½ teaspoon dried oregano
14 - ½ teaspoon salt, plus more to taste
15 - ¼ teaspoon black pepper
16 - ⅛ teaspoon cayenne pepper, optional

→ Cheese Topping

17 - 1½ cups shredded cheddar or Mexican blend cheese

→ Garnishes

18 - Sliced green onions, optional
19 - Fresh cilantro, optional
20 - Sliced jalapeños, optional
21 - Sour cream, optional

# Directions:

01 - In a large heavy-bottomed pot or Dutch oven, heat olive oil over medium heat. Add diced onion and sauté for 2–3 minutes until softened.
02 - Stir in minced garlic and diced red bell pepper; cook for another 2 minutes.
03 - Add sweet corn, black beans, and diced tomatoes with their juices. Stir to combine.
04 - Pour in broth and bring to a gentle boil.
05 - Stir in uncooked macaroni, chili powder, cumin, smoked paprika, oregano, salt, black pepper, and cayenne pepper if using.
06 - Reduce heat to a simmer, cover, and cook for 10–12 minutes, stirring occasionally, until pasta is al dente and most of the liquid is absorbed.
07 - Remove the lid, sprinkle shredded cheese evenly over the top. Cover again for 2–3 minutes, until cheese is melted and gooey.
08 - Serve hot, garnished with sliced green onions, fresh cilantro, jalapeños, or a dollop of sour cream if desired.

# Expert Advice:

01 -
  • Everything happens in one pot, which means you're done with dishes before dessert even enters the conversation.
  • It tastes like comfort food had a Texas-inspired makeover, with enough personality that it never feels boring or predictable.
  • Prep is genuinely quick, so this works for actual weeknights instead of just those days when you're pretending you'll cook.
02 -
  • Don't skip the rinsing step for the beans and drained canned tomatoes, because the extra starch will turn your pot into more of a stew than the creamy, coated pasta dish you're aiming for.
  • The timing on that final simmer is crucial—too long and you'll end up stirring a thick paste, too short and you'll have broth pooling around the pasta, so keep an eye on it and trust your instincts about when it looks right.
03 -
  • Brown ground beef or turkey in the pot first if you're feeding people who need meat to feel satisfied, but don't skip the aromatics—the onion and garlic still build better flavor than jumping straight to the meat.
  • Keep your cheese shredded from a block if you can instead of using pre-shredded, because the anti-caking agents in pre-shredded cheese make it grainier when it melts.
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