One-Pot Tex-Mex Chili Mac (Printable)

Hearty pasta with beans, corn, and spices topped with melted cheddar cheese

# What You Need:

→ Pasta

01 - 2 cups elbow macaroni, uncooked

→ Vegetables & Beans

02 - 1 tablespoon olive oil
03 - 1 medium yellow onion, diced
04 - 2 cloves garlic, minced
05 - 1 red bell pepper, diced
06 - 1 cup frozen or canned sweet corn, drained
07 - 1 can (15 oz) black beans, rinsed and drained
08 - 1 can (14.5 oz) diced tomatoes with juice

→ Liquids

09 - 2 cups vegetable or chicken broth

→ Spices

10 - 2 tablespoons chili powder
11 - 1 teaspoon ground cumin
12 - 1 teaspoon smoked paprika
13 - 1/2 teaspoon dried oregano
14 - 1/2 teaspoon salt, plus more to taste
15 - 1/4 teaspoon black pepper
16 - 1/8 teaspoon cayenne pepper, optional

→ Cheese Topping

17 - 1.5 cups shredded cheddar or Mexican blend cheese

→ Garnishes

18 - Sliced green onions, optional
19 - Fresh cilantro, optional
20 - Sliced jalapeños, optional
21 - Sour cream, optional

# How-To:

01 - In a large heavy-bottomed pot or Dutch oven, heat olive oil over medium heat. Add diced onion and sauté for 2–3 minutes until softened.
02 - Stir in minced garlic and diced red bell pepper; cook for another 2 minutes until fragrant.
03 - Add corn, black beans, and diced tomatoes with their juices to the pot. Stir thoroughly to combine all ingredients.
04 - Pour in broth and bring mixture to a gentle boil over medium-high heat.
05 - Stir in uncooked macaroni, chili powder, cumin, smoked paprika, oregano, salt, black pepper, and cayenne pepper if using.
06 - Reduce heat to low, cover pot, and simmer for 10–12 minutes, stirring occasionally, until pasta is al dente and most liquid is absorbed.
07 - Remove lid, sprinkle shredded cheese evenly over the top. Cover again for 2–3 minutes until cheese is melted and creamy.
08 - Serve hot in bowls, topped with green onions, cilantro, jalapeños, or sour cream as desired.

# Expert Advice:

01 -
  • It's ready in 35 minutes flat, which means actual dinner on nights when takeout feels too expensive and cooking feels too hard.
  • The one-pot cleanup is genuinely life-changing, especially when you're already exhausted.
  • It tastes indulgent and special while using ingredients you probably already have stashed somewhere.
02 -
  • Don't skip rinsing the canned beans; that cloudy liquid thickens everything and muddles the flavors, and 30 seconds of rinsing genuinely changes the outcome.
  • If your pasta is still crunchy after 12 minutes, give it another 2–3 minutes and check again—cooking times vary based on pasta shape and brand, so trust your senses over the clock.
  • Cheese melts best when the pot is still hot but not actively boiling; if you add it to rolling liquid, it can become grainy instead of creamy.
03 -
  • Taste your spices before you commit to the full amount—if your chili powder is particularly spicy or your paprika is especially smoky, you might want to adjust, and that's completely fine.
  • Save a little pasta water before draining if you're making this ahead; a splash of it when you reheat loosens everything back up into creamy instead of thick.
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