One-Pot Tex-Mex Chili Mac

Experience the ultimate comfort food fusion with this One-Pot Tex-Mex Chili Mac with Corn. This dish brings together the smoky, robust flavors of a classic beefless chili and the creamy, satisfying texture of macaroni and cheese. It is a vibrant, hearty meal designed for busy weeknights when you need something nutritious, filling, and incredibly easy to clean up. With its blend of sweet corn, protein-packed black beans, and a melted cheddar finish, it is guaranteed to become a family favorite.

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The beauty of this recipe is how the macaroni absorbs the savory vegetable broth and the aromatic spices—chili powder, cumin, and smoked paprika—as it cooks. This creates a deep, layered flavor profile that mimics a slow-simmered chili but in a fraction of the time. The addition of sweet corn provides a delightful pop of texture and sweetness that balances the mild heat of the spices.

Ingredients

• Pasta: 2 cups (200 g) elbow macaroni, uncooked
• Vegetables & Beans: 1 tablespoon olive oil, 1 medium yellow onion (diced), 2 cloves garlic (minced), 1 red bell pepper (diced), 1 cup (175 g) frozen or canned sweet corn (drained if canned), 1 can (15 oz/425 g) black beans (rinsed and drained), 1 can (14.5 oz/410 g) diced tomatoes with juices
• Liquids: 2 cups (480 ml) vegetable or chicken broth
• Spices: 2 tablespoons chili powder, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, ½ teaspoon dried oregano, ½ teaspoon salt (plus more to taste), ¼ teaspoon black pepper, ⅛ teaspoon cayenne pepper (optional)
• Cheese Topping: 1½ cups (150 g) shredded cheddar or Mexican blend cheese
• Garnishes: Sliced green onions, fresh cilantro, sliced jalapeños, sour cream

Instructions

Step 1

In a large, heavy-bottomed pot or Dutch oven, heat olive oil over medium heat. Add onion and sauté for 2–3 minutes until softened.

Step 2

Stir in garlic and red bell pepper; cook for another 2 minutes.

Step 3

Add corn, black beans, and diced tomatoes with their juices. Stir to combine.

Step 4

Pour in broth and bring to a gentle boil.

Step 5

Stir in macaroni, chili powder, cumin, smoked paprika, oregano, salt, black pepper, and cayenne if using.

Step 6

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.

Step 7

Remove the lid, sprinkle cheese evenly over the top. Cover again for 2–3 minutes, until cheese is melted and gooey.

Step 8

Serve hot, garnished with green onions, cilantro, jalapeños, or a dollop of sour cream if desired.

Zusatztipps für die Zubereitung

To ensure the pasta cooks perfectly, keep the pot covered as much as possible to maintain the steam. If the liquid is absorbing too quickly before the macaroni is tender, you can add an extra splash of broth. Stirring occasionally is key to preventing the pasta from sticking to the bottom of the Dutch oven.

Varianten und Anpassungen

This recipe is highly versatile. For a meat-inclusive version, brown 1/2 pound of ground beef or turkey with the onions at the start. For a vegan preparation, simply use your favorite plant-based cheese or omit the topping entirely. You can also swap black beans for pinto or kidney beans depending on what you have in your pantry.

Serviervorschläge

For the full Tex-Mex experience, serve this chili mac with a side of crunchy tortilla chips for dipping. Fresh garnishes are essential: the coolness of sour cream and the bite of fresh jalapeños and cilantro create a beautiful contrast to the warm, cheesy pasta. A squeeze of fresh lime juice can also brighten the flavors just before serving.

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Whether you are serving a hungry family or meal-prepping for the week, this One-Pot Tex-Mex Chili Mac with Corn is a reliable, flavorful, and satisfying choice. Its simple preparation and rich, comforting results make it a standout dish for any home cook looking to spice up their dinner routine.

Recipe FAQs

→ Can I make this dish spicier?

Absolutely! Increase the cayenne pepper to ½ teaspoon, add diced jalapeños with the vegetables, or stir in hot sauce before serving. You can also use a spicy Mexican cheese blend for extra kick.

→ What type of pasta works best?

Elbow macaroni is traditional, but medium shells, cavatappi, or penne work wonderfully too. Choose shapes that will hold onto the cheesy sauce and chunky vegetables.

→ Can I prepare this ahead of time?

Yes! Prepare everything up to step 6, then cool and refrigerate. When ready to serve, reheat gently on the stove, adding a splash of broth if needed, then top with cheese and cover until melted.

→ How do I store leftovers?

Store in an airtight container in the refrigerator for up to 4 days. Reheat on the stove over medium-low heat, adding a splash of water or broth to loosen the sauce. The cheese topping may not be as melty when reheated.

→ Can I freeze this dish?

Yes, freeze portions in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating. Note that the pasta texture may soften slightly after freezing.

→ What sides pair well with this?

Serve with a simple green salad, cornbread, or tortilla chips for extra crunch. A dollop of sour cream, guacamole, or fresh pico de gallo on top adds wonderful contrast to the warm, cheesy flavors.