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.
