One-Pot Tex-Mex Chili Mac (Printable)

Hearty pasta with chili flavors, black beans, corn, and melted cheese topping

# What You Need:

→ Pasta and Legumes

01 - 12 oz elbow macaroni
02 - 1 can (15 oz) black beans, drained and rinsed

→ Vegetables

03 - 1 medium onion, diced
04 - 2 cloves garlic, minced
05 - 1 red bell pepper, diced
06 - 1 can (14 oz) diced tomatoes
07 - 1 cup frozen or canned corn, drained
08 - 2 tablespoons tomato paste
09 - 1 jalapeño, seeded and finely chopped

→ Liquids

10 - 3 cups vegetable broth
11 - 1 tablespoon olive oil

→ Spices

12 - 2 teaspoons chili powder
13 - 1 teaspoon ground cumin
14 - 1 teaspoon smoked paprika
15 - 1 teaspoon dried oregano
16 - ½ teaspoon salt
17 - ¼ teaspoon black pepper

→ Toppings

18 - 1½ cups shredded cheddar cheese or Mexican blend
19 - 2 tablespoons chopped fresh cilantro
20 - Sliced green onions, optional
21 - Sour cream, optional
22 - Tortilla chips, optional

# How-To:

01 - Heat olive oil in a large Dutch oven or deep skillet over medium heat. Add diced onion and cook for 3–4 minutes until softened.
02 - Stir in garlic, red bell pepper, and jalapeño. Sauté for 2 minutes until fragrant.
03 - Add chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Cook for 1 minute, stirring constantly, until aromatics release.
04 - Mix in tomato paste, then add diced tomatoes, corn, black beans, and vegetable broth. Stir thoroughly to combine all components.
05 - Bring mixture to a boil. Add macaroni and reduce heat to a simmer. Cover and cook for 10–12 minutes, stirring occasionally, until pasta is tender and most liquid is absorbed.
06 - Uncover, stir well, and sprinkle shredded cheese evenly over the surface. Cover again and let sit off heat for 2–3 minutes until cheese melts completely.
07 - Serve hot, garnished with cilantro, green onions, sour cream, or tortilla chips as desired.

# Expert Advice:

01 -
  • It's legitimately one-pot cooking, which means less time scrubbing dishes and more time actually enjoying your meal.
  • The cheese melts right into the pasta, creating pockets of richness that make each bite feel indulgent without being fussy.
  • You can build it however you want, swapping ingredients based on what's in your pantry or what your mood demands.
02 -
  • If you cook the pasta in salted water first before adding it to the pot, it'll absorb too much liquid and you'll end up with a mushy mess instead of tender pasta swimming in sauce.
  • The liquid should mostly absorb into the pasta during cooking, but if it looks too wet after 12 minutes, just uncover it and let it simmer for another minute or two while stirring.
  • Don't add the cheese until the very end or it can separate and become grainy instead of melting into a smooth, creamy texture.
03 -
  • Don't wait until the very last second to add the cheese—get it in there while the pasta is still hot enough to melt it properly, and you'll end up with a creamy texture instead of melted-then-hardened bits.
  • Taste the dish right before serving and adjust the salt, heat level, and spice balance at that moment rather than earlier, because flavors intensify as liquid reduces.
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