Veggie Chili Mac Cornbread (Printable Version)
Pasta and beans blend with veggies, chili spices, and crisped cornbread for hearty, satisfying comfort.
# The Ingredients You'll Need:
→ Pasta and Beans
01 - 2 cups elbow macaroni
02 - 1 can (15 oz) kidney beans, drained and rinsed
03 - 1 can (15 oz) black beans, drained and rinsed
04 - 1 can (15 oz) diced tomatoes, with juices
→ Vegetables
05 - 1 tablespoon olive oil
06 - 1 large yellow onion, diced
07 - 1 red bell pepper, diced
08 - 1 green bell pepper, diced
09 - 2 cloves garlic, minced
10 - 1 cup corn kernels
→ Spices and Seasonings
11 - 2 tablespoons chili powder
12 - 1 teaspoon ground cumin
13 - 1 teaspoon smoked paprika
14 - 1/2 teaspoon dried oregano
15 - 1/4 teaspoon cayenne pepper
16 - 1 teaspoon salt
17 - 1/2 teaspoon black pepper
→ Liquids
18 - 3 cups vegetable broth
19 - 1 tablespoon tomato paste
→ Cornbread Crumbles
20 - 2 cups prepared cornbread, crumbled
21 - 1 tablespoon melted butter
# Step-by-Step Instructions:
01 - 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.
02 - Incorporate minced garlic and cook for 1 minute until fragrant.
03 - Add chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper, salt, and black pepper. Stir thoroughly to evenly coat the vegetables with spices.
04 - Mix in tomato paste, diced tomatoes with juices, kidney beans, black beans, and corn. Stir well to combine.
05 - 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.
06 - While chili mac simmers, preheat oven to 375°F. Arrange crumbled cornbread on a baking sheet, drizzle with melted butter if using, and bake for 6 to 8 minutes until lightly crisped.
07 - Taste the chili mac and adjust salt, pepper, or other seasonings as needed.
08 - Divide chili mac into bowls and generously top each serving with crisped cornbread crumbles.
# Additional Tips::
01 -
- Quick to make but tastes like it simmered all day
- Hearty enough for vegetarians and meat-eaters alike
- Perfect use for leftover cornbread
- Kid-approved and crowd-pleasing for potlucks or game nights
- Flexible and forgiving if you want to add more vegetables or spice
02 -
- Packed full of plant-based protein and fiber
- Feeds a crowd and reheats like a dream
- Perfect base for all kinds of topping experiments
03 -
- Letting the macaroni finish cooking directly in the chili ensures it absorbs all the flavors and thickens the sauce beautifully
- Roast the vegetables first if you have time for an even deeper flavor
- If you like a thinner chili simply add a bit more broth before serving