Introduction to Veggie Chili Mac Cornbread
When I need something comforting but not to stress over in terms of what’s for dinner, I’ve got Veggie Chili Mac Cornbread. Chili Mac and your cornbread united heartiness and warmth into a smile-inducing combo. As a working mom with kids in school who likes easy to prepare for dinner recipes and flavors in dishes, I need something convenient but delicious. This 1-pot chili-mac is super simple to throw together quickly and even the pickiest of eaters will all love it, making it the perfect go-to on any busy week night.
Why You’ll Love This Veggie Chili Mac Cornbread
This Veggie Chili Mac Cornbread is a dream come true for any busy household. It’s a one-pot meal, which means less cleanup for you. Plus, it’s packed with nutritious beans and veggies, offering both comfort and wholesomeness. With its bold flavors and creamy texture, your family will rave about it. On top of that, the cornbread crumbles on top add a delightful crunch that makes this dish truly irresistible!
Ingredients for Veggie Chili Mac Cornbread
Gathering the ingredients for this Veggie Chili Mac Cornbread is half the fun! Here’s what you’ll need:
- Elbow macaroni – The heart of this dish, providing a comforting pasta base. You can swap it for gluten-free pasta if needed!
- Kidney beans – These beans are rich in protein and add a lovely texture. You can use pinto or cannellini beans for a twist.
- Black beans – Not only add fiber but deepen the flavor. Feel free to mix and match beans for variety.
- Diced tomatoes – They bring moisture and a touch of sweetness. Look for canned tomatoes with added herbs for extra flavor!
- Olive oil – Helps to sauté the veggies and adds a bit of heart-healthy fat. You could use avocado oil as a substitute.
- Yellow onion – Adds an aromatic base to the dish. A sweet onion can also work if you prefer milder flavors.
- Red and green bell peppers – These provide color, crunch, and a sweet touch. Any bell pepper color works beautifully here!
- Garlic – Aromatic and flavorful, it enhances all the spices. Fresh minced garlic is best, but jarred works in a pinch.
- Corn kernels – Fresh, frozen, or canned all work! Sweet corn brings a burst of sweetness that complements the spices.
- Chili powder – This is where the magic happens, bringing warmth and depth. Don’t skip this crucial ingredient!
- Ground cumin – Adds an earthy flavor that makes everything taste more complex.
- Smoked paprika – This spice gives a hint of smokiness that elevates the chili experience. Regular paprika will work too if needed.
- Dried oregano – Perfect for adding a bit of dried herb flavor. Italian seasoning can work as a substitute!
- Cayenne pepper – If you like some heat, just a pinch will do. Adjust according to your family’s spice tolerance.
- Salt and black pepper – Essential for seasoning. Always adjust to taste for the best flavor experience.
- Vegetable broth – This helps create a rich and savory base for your chili mac. Homemade or store-bought works wonderfully.
- Tomato paste – This thickens the chili and enhances the tomato flavor. A must-have in chili recipes!
- Crumpled cornbread – Topping this dish with cornbread adds a delightful crunch. Store-bought works great, or you can whip up your own!
- Melted butter – Optional, but brushing the cornbread with butter before baking adds richness and flavor.
For exact measurements, check out the bottom of the article, where all the details are available for printing. Happy cooking!
How to Make Veggie Chili Mac Cornbread
Step 1: Sauté the Vegetables
Start by heating olive oil in a large pot over medium heat. Once it shimmers, toss in the diced onion, red bell pepper, and green bell pepper. Sauté for about 5 minutes, or until the veggies begin to soften. Their fragrant aroma will fill your kitchen, inviting everyone to gather around!
Step 2: Add Spices and Flavor
Next, sprinkle in the minced garlic and let it cook for 1 minute until fragrant. Then, add chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper, salt, and black pepper. Stir everything together so the spices coat the veggies beautifully, releasing their rich essence.
Step 3: Mix in Tomatoes and Beans
Now it’s time to mix in the tomato paste, diced tomatoes with their juices, kidney beans, black beans, and corn kernels. Give everything a good stir to combine. The colors are vibrant, and the flavors are begging to meld; trust me, you won’t want to miss this!
Step 4: Incorporate Vegetable Broth and Macaroni
Pour in the vegetable broth and bring the mixture to a rolling boil. As the pot bubbles, add elbow macaroni and give it a gentle stir. Reduce the heat to a simmer. Cook uncovered for about 10 to 12 minutes, stirring occasionally, until the pasta is al dente and everything thickens up nicely.
Step 5: Prepare the Cornbread Topping
While your chili mac is simmering, preheat the oven to 375°F. Spread crumbled cornbread across a baking sheet. If you wish, drizzle a bit of melted butter over the top for added flavor. Bake for 6 to 8 minutes, just until it’s lightly crisped and golden.
Step 6: Combine and Serve
Time to taste! Check the chili mac and adjust the seasonings to your liking. Once you’re satisfied, divide it into bowls. Top each serving generously with those lovely crisped cornbread crumbles. Serve hot and watch your family dig in, guaranteed joy in every bite!
Tips for Success
- Prep your ingredients in advance to save time during cooking.
- Taste as you go! Adjust spices according to your family’s preferences.
- Make a double batch; this dish freezes well for quick lunches later!
- Use leftover veggies from your fridge for a personalized twist.
- Don’t skip the crispy cornbread topping; it’s the best part!
Equipment Needed
- Large pot – A deep, sturdy pot is ideal for simmering your chili mac. A Dutch oven works great too!
- Wooden spoon – For stirring, a wooden spoon is perfect. You can use a spatula if that’s handy.
- Baking sheet – Essential for crisping up the cornbread. A shallow roasting pan can substitute.
- Measuring cups and spoons – Handy for keeping your ingredient proportions just right.
Variations
- For a vegan version, simply skip the melted butter or use a plant-based alternative; this dish is naturally vegetarian!
- Add cooked ground meat or plant-based crumbles for an extra protein boost.
- Swap out the beans for lentils or chickpeas for a different flavor and texture.
- If your family loves spice, toss in some diced jalapeños or a splash of hot sauce for a kick.
- Try different cheese blends or sprinkle some shredded cheese on top before adding cornbread for a cheesy finish.
Serving Suggestions
- Serve with a side of mixed greens or a refreshing garden salad for a balance of flavors.
- Pair with crispy tortilla chips and homemade guacamole for an added crunch.
- A glass of chilled iced tea or lemonade complements the spices perfectly.
- Present chili mac in colorful bowls to highlight its vibrant ingredients—and don’t forget the cornbread crumbles on top!
FAQs about Veggie Chili Mac Cornbread
Can I make Veggie Chili Mac Cornbread ahead of time?
Absolutely! This dish is perfect for meal prep. You can make it ahead of time, store it in the fridge, and reheat it before serving. Just add some fresh cornbread crumbles right before serving for that crispy topping!
What if I don’t have elbow macaroni?
No worries at all! You can substitute it with any small pasta shapes like shells or rotini. Just keep an eye on cooking times as they might vary slightly.
Is this dish suitable for kids?
Yes! Veggie Chili Mac Cornbread is a hit with kids due to its creamy and comforting texture. You can customize it by reducing the spice level or adding their favorite vegetables!
How can I make this recipe spicier?
If your family craves more heat, simply increase the cayenne pepper or add diced jalapeños during cooking. A splash of hot sauce can also take it up a notch!
Can I freeze the leftovers?
Definitely! This Veggie Chili Mac Cornbread freezes well. Just allow it to cool completely before transferring it to an airtight container. When you’re ready to enjoy, simply reheat it in the microwave or oven!
Final Thoughts
Cooking Veggie Chili Mac Cornbread is like giving your family a warm hug on a chilly day. This delightful dish brings joy with every spoonful, bridging the gap between comfort food and nutrition. The fusion of pasta, beans, and spices topped with crispy cornbread provides not just a meal, but an experience that creates sweet memories around the dinner table. I hope it brightens your day as much as it has mine. Whether for a busy weeknight or a cozy weekend, this recipe is sure to become a beloved favorite in your home! Enjoy the deliciousness!
Print
Veggie Chili Mac Cornbread
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A delicious and hearty Veggie Chili Mac Cornbread that combines pasta, beans, and spices topped with crispy cornbread crumbles.
Ingredients
- 2 cups elbow macaroni
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) diced tomatoes, with juices
- 1 tablespoon olive oil
- 1 large yellow onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 2 cloves garlic, minced
- 1 cup corn kernels
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 cups vegetable broth
- 1 tablespoon tomato paste
- 2 cups prepared cornbread, crumbled
- 1 tablespoon melted butter
Instructions
- In a large pot, heat olive oil over medium heat. Add diced onion, red bell pepper, and green bell pepper. Sauté for 5 minutes or until the vegetables begin to soften.
- Incorporate minced garlic and cook for 1 minute until fragrant.
- Add chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper, salt, and black pepper. Stir thoroughly to evenly coat the vegetables with spices.
- Mix in tomato paste, diced tomatoes with juices, kidney beans, black beans, and corn. Stir well to combine.
- Pour in vegetable broth. Bring mixture to a boil, then add elbow macaroni. Reduce heat to a simmer and cook uncovered for 10 to 12 minutes, stirring occasionally, until pasta is al dente and the mixture thickens.
- While chili mac simmers, preheat oven to 375°F. Arrange crumbled cornbread on a baking sheet, drizzle with melted butter if using, and bake for 6 to 8 minutes until lightly crisped.
- Taste the chili mac and adjust salt, pepper, or other seasonings as needed.
- Divide chili mac into bowls and generously top each serving with crisped cornbread crumbles.
Notes
- This dish can be made ahead of time and reheated before serving.
- Feel free to adjust the vegetables and beans according to your preference.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop and Oven
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 5mg
