If you’re craving a meal that’s cozy, hearty, and bursting with layers of flavor, look no further than this Veggie Chili Mac with Crispy Cornbread Topping Recipe. It’s a delightful spin on classic comfort food, merging creamy, spicy chili mac pasta with a golden, crunchy cornbread topping that adds just the right amount of texture. Whether you’re feeding a crowd or need a satisfying weeknight dinner, this recipe balances rich spices, wholesome veggies, and a touch of sweetness in every bite—guaranteed to fill your kitchen with mouthwatering aromas and your belly with pure joy.
Ingredients You’ll Need
The magic of this Veggie Chili Mac with Crispy Cornbread Topping Recipe comes down to simple, fresh ingredients that bring out the best in both flavor and texture. Each component plays a crucial role, from the tender elbow macaroni that soaks up the chili goodness to the vibrant bell peppers adding a splash of color and crunch.
- 2 cups elbow macaroni: The perfect pasta shape to hold onto the chili sauce, making each bite satisfying.
- 1 can (15 oz) kidney beans, drained and rinsed: Adds creamy texture and a boost of protein.
- 1 can (15 oz) black beans, drained and rinsed: Provides earthiness and hearty flavor to the chili base.
- 1 can (15 oz) diced tomatoes, with juices: Gives a tangy and juicy backbone to the chili.
- 1 tablespoon olive oil: Used to sauté veggies, adding richness and ensuring flavors meld beautifully.
- 1 large yellow onion, diced: Sweetness and depth of flavor start here to build the chili’s base.
- 1 red bell pepper, diced: Brightens the dish with color and a subtle sweetness.
- 1 green bell pepper, diced: Adds a fresh, crisp note balancing the spiciness.
- 2 cloves garlic, minced: An aromatic punch that wakes up the palate.
- 1 cup corn kernels: A touch of natural sweetness and pop of texture.
- 2 tablespoons chili powder: The heart of the spice blend, delivering warm and smoky flavor.
- 1 teaspoon ground cumin: Earthy undertone that complements the chili powder.
- 1 teaspoon smoked paprika: Adds a gentle smoky character without overpowering the other spices.
- 1/2 teaspoon dried oregano: A herbaceous touch for complexity.
- 1/4 teaspoon cayenne pepper: Provides a subtle kick of heat to enliven the dish.
- 1 teaspoon salt: Balances and enhances all the flavors.
- 1/2 teaspoon black pepper: Adds a mild sharpness for depth.
- 3 cups vegetable broth: The flavorful liquid that cooks the pasta and melds everything together.
- 1 tablespoon tomato paste: Intensifies the tomato flavor and thickens the chili sauce.
- 2 cups prepared cornbread, crumbled: Creates the irresistible crispy topping that contrasts the creamy chili mac.
- 1 tablespoon melted butter: Optional, but it helps to crisp the cornbread topping to golden perfection.
How to Make Veggie Chili Mac with Crispy Cornbread Topping Recipe
Step 1: Sauté the Veggies
Start by heating olive oil in a large pot over medium heat. Toss in the diced yellow onion along with the red and green bell peppers. Sauté these colorful veggies for about 5 minutes until they soften and their aromas fill your kitchen, setting a delicious foundation for the chili mac.
Step 2: Add Garlic and Spices
Next, stir in the minced garlic and cook it for a minute until fragrant. This quick step elevates the depth of flavor. Then sprinkle in the chili powder, cumin, smoked paprika, oregano, cayenne pepper, salt, and black pepper. Stir everything thoroughly, ensuring the spices beautifully coat the softened veggies for a warm, inviting base.
Step 3: Combine the Beans, Corn, and Tomatoes
Fold in the tomato paste, diced tomatoes with juices, kidney beans, black beans, and sweet corn kernels. Give them a good stir to meld the ingredients—you’ll love how the colors and textures start to come together, promising a flavorful bowl ahead.
Step 4: Cook the Pasta in the Broth
Pour in the vegetable broth and bring the mixture to a lively boil. Add the elbow macaroni right after. Reduce the heat to a simmer and let it cook uncovered for 10 to 12 minutes, stirring occasionally. Watch as the macaroni cooks to the perfect tender-al dente spot while the chili mixture thickens into a rich, hearty sauce.
Step 5: Crisp Up the Cornbread Topping
While the chili mac simmers, preheat your oven to 375°F. Spread the crumbled cornbread onto a baking sheet and drizzle with melted butter for extra crunch and flavor. Bake the cornbread crumbles for 6 to 8 minutes until they turn delightfully crisp and golden, adding a fantastic contrast to the creamy chili mac below.
Step 6: Final Seasoning and Assembly
Give the chili mac a taste and adjust seasonings like salt or pepper as needed to suit your preference perfectly. Then divide the chili mac into individual bowls and generously top each one with the crispy cornbread crumbles. This final touch makes all the difference, bringing texture and a buttery crunch to every spoonful.
How to Serve Veggie Chili Mac with Crispy Cornbread Topping Recipe
Garnishes
Elevate the presentation and flavor by adding some fresh garnishes. A sprinkle of chopped cilantro or green onions adds brightness, while a dollop of sour cream or vegan yogurt can cool down the spice and add creaminess. For cheese lovers, a little shredded cheddar or Monterey Jack melted on top complements the chili mac wonderfully.
Side Dishes
This dish is robust enough to be a meal on its own, but it pairs beautifully with simple sides like a crisp green salad or roasted vegetables. A side of pickled jalapeños or a fresh avocado salad can also add contrasting flavors that make your meal feel even more special and balanced.
Creative Ways to Present
For a fun twist, serve your Veggie Chili Mac with Crispy Cornbread Topping Recipe in individual ramekins or mini cast-iron skillets— it looks rustic and inviting. You could also layer the chili mac and cornbread crumbles in a casserole dish for a bubbly, baked comfort dish perfect for family gatherings.
Make Ahead and Storage
Storing Leftovers
Leftover Veggie Chili Mac with Crispy Cornbread Topping Recipe stores beautifully in an airtight container in the refrigerator for up to 4 days. Keep the cornbread topping separate if you want to maintain its crispy texture until serving.
Freezing
You can freeze the chili mac base (without cornbread topping) in freezer-safe containers for up to 3 months. Just thaw overnight in the fridge before reheating. The cornbread topping is best made fresh or baked right before serving to preserve its crunch.
Reheating
When reheating, warm the chili mac gently on the stove or in the microwave, stirring occasionally to heat evenly. If reheating with cornbread, crisp the topping separately in the oven for a few minutes, then sprinkle it over the warmed chili mac to keep that wonderful texture.
FAQs
Can I use a different type of pasta?
Absolutely! While elbow macaroni is traditional and perfect for soaking up the sauce, small shells, rotini, or even penne work great too. Just adjust the cooking time accordingly to ensure your pasta is al dente.
Is this recipe vegan?
Yes, this Veggie Chili Mac with Crispy Cornbread Topping Recipe is completely plant-based as long as your cornbread and toppings are vegan. Using vegetable broth and skipping dairy-based toppings keeps it vegan-friendly and delicious.
How spicy is this dish?
The heat level is moderate thanks to the balanced chili powder and a small touch of cayenne pepper. You can easily adjust the spice by adding more or less cayenne or leaving it out entirely if you prefer a milder dish.
Can I make the cornbread from scratch?
Definitely! Homemade cornbread adds an extra layer of love to the dish. Just bake your favorite cornbread recipe, let it cool, then crumble and crisp it up as directed in the recipe. Fresh-made cornbread will make the topping even more special.
What can I substitute for vegetable broth?
If you don’t have vegetable broth, water will work in a pinch, but the dish will have less depth. For a richer flavor, you can add a splash of soy sauce or miso paste to the water, or use a mild chicken broth if you are not vegetarian.
Final Thoughts
I can’t recommend this Veggie Chili Mac with Crispy Cornbread Topping Recipe enough—it’s one of those seriously satisfying meals that feel like a warm hug from your favorite comfort food. Not only is it packed with wholesome ingredients and wonderful textures, but it’s also incredibly easy to make and adapt to suit your taste. Give this recipe a try on your next cozy night in; I promise it will become a cherished staple in your kitchen too.
Print
Veggie Chili Mac with Crispy Cornbread Topping Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop and Baking
- Cuisine: American Southwestern
- Diet: Vegetarian
Description
A hearty and flavorful Veggie Chili Mac Cornbread recipe combining tender elbow macaroni, mixed beans, vibrant bell peppers, spices, and a crunchy cornbread topping. This comforting dish is perfect for a family-friendly, meatless meal that’s packed with protein, fiber, and bold southwestern flavors.
Ingredients
Pasta and Beans
- 2 cups elbow macaroni
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels
Vegetables and Aromatics
- 1 large yellow onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 2 cloves garlic, minced
Liquids and Seasonings
- 1 can (15 oz) diced tomatoes, with juices
- 1 tablespoon olive oil
- 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
Cornbread Topping
- 2 cups prepared cornbread, crumbled
- 1 tablespoon melted butter
Instructions
- Sauté Vegetables: 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.
- Add Garlic: Incorporate minced garlic and cook for 1 minute until fragrant.
- Season the Veggies: Add chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper, salt, and black pepper. Stir thoroughly to evenly coat the vegetables with spices.
- Combine Main Ingredients: Mix in tomato paste, diced tomatoes with juices, kidney beans, black beans, and corn. Stir well to combine.
- Simmer with Pasta: 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.
- Prepare Cornbread Crumbles: While chili mac simmers, preheat oven to 375°F. Arrange crumbled cornbread on a baking sheet, drizzle with melted butter, and bake for 6 to 8 minutes until lightly crisped.
- Adjust Seasoning: Taste the chili mac and adjust salt, pepper, or other seasonings as needed.
- Serve: Divide chili mac into bowls and generously top each serving with crisped cornbread crumbles.
Notes
- For a spicier dish, increase the cayenne pepper slightly.
- Use a vegan butter substitute to keep the recipe vegan.
- Leftover chili mac can be refrigerated and reheated; keep cornbread topping separate to maintain crispiness.
- You can substitute elbow macaroni with any small pasta shape, like shells or penne.
- If fresh corn is unavailable, frozen corn kernels can be used.
