Save It This veggie chili mac with cornbread crumbles is the ultimate comforting weeknight dinner for chilly evenings when you want something both nourishing and fun. The meal brings together the cozy flavors of hearty chili, tender macaroni, plenty of vegetables and beans, and a crown of golden cornbread pieces for an irresistible crunch. It is a one-pot favorite that has saved many a dreary Monday at my house.
The first time I made this chili mac was for a group study night with friends. It was gone before the textbooks even opened. Cornbread on top is now a mandatory finishing touch.
Ingredients
- Elbow macaroni or other small pasta: Adds creamy heft to the base Choose high-quality pasta for the best texture
- Kidney beans: Provide protein and earthiness Opt for canned beans with minimal added sodium and rinse them well
- Black beans: Add extra creaminess and color Look for plump beans with no broken skins
- Diced tomatoes with juices: Brightens the chili and adds a bit of acidity Use fire-roasted tomatoes if you can find them
- Olive oil: Helps soften the vegetables and build flavor Go for extra-virgin
- Yellow onion: Builds sweetness and depth in the aromatics Choose firm onions with shiny skins
- Red and green bell pepper: Add color and subtle sweetness Pick peppers that feel heavy and glossy
- Garlic: Boosts aroma and savory punch Use fresh cloves
- Corn kernels: Sweet pops of texture Fresh is best but frozen or canned work well
- Chili powder: Delivers classic chili flavor Look for a rich, brick-red variety
- Ground cumin: Adds earthiness and warmth Freshly ground gives the best hit
- Smoked paprika: Brings smoky depth and a hint of color Use Spanish smoked paprika for a bigger impact
- Dried oregano: Layers in herbal notes Rub it between your fingers for better flavor
- Cayenne pepper: Optional for heat Start with a little and taste
- Salt and black pepper: Basic seasoning to highlight all the other flavors Kosher salt and freshly cracked pepper are best
- Vegetable broth: The main cooking liquid Use a flavorful one with clean ingredients
- Tomato paste: Concentrates tomato richness Go with double-concentrated if possible
- Prepared cornbread: For the topping Choose a moist, flavorful loaf Store-bought or homemade works
- Melted butter: Optional for toasting cornbread Butter gives a golden finish but can be skipped for a lighter touch
Instructions
- Prepare the Vegetables:
- Dice the onion and both bell peppers into even pieces so they cook at the same rate. Mince the garlic cloves. If your corn is fresh, cut the kernels off the cob.
- Sauté the Aromatics:
- Heat olive oil in a large pot over medium heat. Add your onion, red pepper, and green pepper. Let them cook slowly for 5 minutes, stirring now and then, until everything softens and you start to see golden edges.
- Bloom the Spices:
- Toss the garlic into the pot and cook for about 1 minute until you can smell it. Sprinkle in your chili powder, cumin, smoked paprika, oregano, cayenne, salt, and black pepper. Stir the vegetables and spices together to completely coat everything and release the flavors.
- Build the Chili Base:
- Add in tomato paste and stir it until it blends in. Dump in the diced tomatoes with their juices, kidney beans, black beans, and corn. Stir thoroughly so the beans are evenly distributed.
- Simmer and Cook the Pasta:
- Pour in your vegetable broth and turn up the heat until the mixture comes to a lively boil. Add the pasta, then immediately lower the heat to a gentle simmer. Let it cook uncovered for 10 to 12 minutes. Stir every few minutes so the macaroni cooks evenly and does not stick. When the pasta is al dente and the chili is thick, it is ready.
- Toast the Cornbread Crumbles:
- While your chili mac finishes, preheat your oven to 375 F. Crumble the cornbread onto a baking sheet in a single layer. Drizzle with melted butter if you want extra flavor. Bake for 6 to 8 minutes, watching carefully. The cornbread should turn golden and crisp around the edges but still be slightly tender inside.
- Taste and Adjust:
- Check the chili mac for seasoning. This is your moment to add a bit more salt, pepper, cayenne, or even a splash of broth if needed. Stir well and taste again to be sure every bite is just right.
- Serve It Up:
- Spoon generous servings of hot chili mac into bowls. Top each with a handful of toasted cornbread crumbles. Make sure there is some for every bite.
Save It Comfort food does not have to be heavy. My favorite part is sneaking in extra veggies or letting everyone sprinkle their own cornbread. This recipe became a winter classic after my family spent a snow day making a double batch from scratch.
Storage Tips
Transfer leftovers to an airtight container once completely cooled. Store in the refrigerator for up to four days. Reheat gently on the stove with a splash of broth or water to loosen if needed. Keep the toasted cornbread in a separate jar at room temperature so it stays crisp instead of soggy.
Ingredient Substitutions
Use any small pasta shape you like if elbows are not handy. For a gluten-free version use gluten-free pasta and cornbread. Pinto beans or cannellini swap in easily for either of the beans listed. When tomatoes are in season try adding a few chopped fresh ones for extra flavor.
Serving Suggestions
Add a dollop of sour cream or plain Greek yogurt if you like something creamy and cool on your bowl. Sprinkle chopped cilantro or green onions on top for freshness. Serve alongside a crunchy green salad with lime dressing or sliced avocado for an even more satisfying plate.
Cultural and Historical Notes
Chili mac is a classic American comfort fusion that first appeared in mid-century cookbooks spotlighting thrift and hearty meals. Combining pasta with the robust flavors of chili brings nostalgic memories for many. Cornbread on top is a twist that makes the dish extra Southern-inspired.
Seasonal Adaptations
Swap out corn for diced zucchini or butternut squash in the winter. Stir in chopped spinach or kale at the very end for a nutrient boost. Fresh tomatoes and sweet peppers are excellent in late summer.
Success Stories
This dish has earned a standing ovation at my local community potlucks and even picky eaters ask for second helpings. It has cheered up sick days and powered family camping trips. You will want to keep a stash of cornbread on hand just for this recipe.
Freezer Meal Conversion
Cook the chili mac up to the pasta step but leave out the cornbread. Cool completely and freeze in meal-size containers for up to three months. Thaw in the fridge overnight and reheat gently. Make fresh cornbread and toast it when you are ready to serve so the texture is just right.
Save It Give this flavorful chili mac a try on your next cozy night in and watch everyone go back for seconds. The golden cornbread topping makes every bite extra special.
Common Questions About Recipes
- → How do I make the cornbread crumbles extra crispy?
Spread crumbled cornbread on a baking sheet and drizzle with melted butter. Bake for 6–8 minutes at 375°F until golden and crisp.
- → Can I use different beans or vegetables?
Absolutely. Substitute kidney and black beans with pinto, or swap in seasonal vegetables such as zucchini or carrots if preferred.
- → Is this dish suitable for vegans?
Yes, if you choose vegan cornbread and skip the butter, this meal remains vegan-friendly.
- → What pasta shapes work best?
Elbow macaroni is ideal, but any small pasta such as shells or penne will hold the sauce and blend well with the ingredients.
- → Can I make it ahead of time?
The chili mac base can be prepared ahead and reheated. For best texture, bake the cornbread crumbles just before serving.