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One Pot Vegetarian Chili Mac

This easy one pot recipe is perfect for weeknight meals or game day! It is always a crowd pleaser!
5 from 7 votes


  • 1 tablespoon olive oil
  • 1 onion diced
  • 1 red bell pepper seeds removed and diced
  • 3 cloves garlic minced
  • 1 pouch Hunt's Recipe Ready Tomato Paste 2 tablespoons
  • 2 cups vegetable broth
  • 1 14.5-ounce can Hunt's diced tomatoes
  • 1 15 oz can Hunt's tomato sauce
  • 2 15 0z cans small red beans or kidney beans, drained and rinsed
  • 1 15 oz can black beans, drained and rinsed
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • Kosher salt and freshly ground black pepper to taste
  • 2 cups  uncooked macaroni pasta we use whole wheat
  • 1   cup shredded cheddar cheese
  • 1/4 cup sliced green onions for garnish, if desired


  • Heat olive oil in a large Dutch oven or soup pot over medium high heat. Add onion and red pepper and sauté until tender, about 4 minutes. Add the garlic and tomato paste, cook for two 2 minutes.
  • Stir in vegetable broth, diced tomatoes, tomato sauce, red beans, black beans, chili powder and cumin. Season with salt and pepper, to taste.
  • Add the uncooked macaroni and stir to combine. Place a lid on the pot and turn the heat up to medium high and bring to a boil. Stir often to loosen the noodles from the bottom of the pan. When it reaches a boil, reduce to low and simmer until the pasta is cooked, about 12-15 minutes.
  • Remove from heat and remove the lid. Stir in 1/2 cup of the shredded cheddar cheese. Top with remaining 1/2 cup cheese and place the lid on until cheese is melted. Garnish with green onions, if desired. Serve immediately.