Imagine a warm, comforting dish that brings together the best of hearty pasta, rich beans, vibrant veggies, and a buttery, crunchy topping that’s nothing short of addictive. That’s exactly what you get with this Veggie Chili Mac with Crispy Cornbread Topping Recipe. It’s a soul-satisfying meal perfect for cozy weeknights or when you want to impress friends with a flavorful, meat-free dinner. Each bite delivers a beautiful balance of spicy, smoky warmth from the chili spices and the perfect crispy contrast of cornbread that adds the ultimate finishing touch.
Ingredients You’ll Need
This Veggie Chili Mac with Crispy Cornbread Topping Recipe shines because of its vibrant, straightforward ingredients. Each one plays a crucial role in layering flavors, textures, and colors that make this dish a total crowd-pleaser.
- 2 cups elbow macaroni: The classic pasta base that soaks up all the chili flavors beautifully.
- 1 can kidney beans, drained and rinsed: Adds hearty protein and a creamy texture with every bite.
- 1 can black beans, drained and rinsed: Provides color contrast and an earthy flavor.
- 1 can diced tomatoes with juices: Gives the dish a bright, tangy core and richness.
- 1 tablespoon olive oil: Essential for sautéing veggies and bringing warmth to the skillet.
- 1 large yellow onion, diced: Adds a natural sweetness and savory depth.
- 1 red bell pepper, diced: A vibrant and slightly sweet crunch.
- 1 green bell pepper, diced: Offers freshness and a hint of bitterness that balances the chili spices.
- 2 cloves garlic, minced: The aromatic soul that lifts every ingredient.
- 1 cup corn kernels: Bursts of sweetness that perfectly complement the spice.
- 2 tablespoons chili powder: The star spice for warming heat and complexity.
- 1 teaspoon ground cumin: Adds smokiness that deepens the chili flavor.
- 1 teaspoon smoked paprika: Brings a subtle smoky richness that’s irresistible.
- 1/2 teaspoon dried oregano: Rounds out the spice bouquet with herbal freshness.
- 1/4 teaspoon cayenne pepper: A gentle kick of heat that wakes up your taste buds.
- 1 teaspoon salt: Enhances all the natural flavors.
- 1/2 teaspoon black pepper: Adds a mild, peppery warmth.
- 3 cups vegetable broth: The flavorful liquid that cooks the pasta and infuses the chili.
- 1 tablespoon tomato paste: Boosts tomatoey richness and thickens the chili.
- 2 cups prepared cornbread, crumbled: The crispy, buttery topping that takes this dish over the top.
- 1 tablespoon melted butter: Optional but highly recommended to give the cornbread topping a golden finish.
How to Make Veggie Chili Mac with Crispy Cornbread Topping Recipe
Step 1: Sauté the Veggies
Start by heating olive oil in a large pot over medium heat. Toss in the diced onion, red bell pepper, and green bell pepper. Sauté them for about 5 minutes until they soften and release their natural sweetness. This step forms the flavor base that everything else will build upon.
Step 2: Add Garlic
Next, stir in the minced garlic and cook for just 1 minute until it becomes fragrant. Garlic has a magical way of infusing any dish with warmth and depth, so don’t skip this!
Step 3: Spice It Up
Now it’s time to bring in the heart of the flavor: chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper, salt, and black pepper. Mix these spices thoroughly with the sautéed veggies so every piece is beautifully coated. This is where your chili mac begins to get its classic, robust taste.
Step 4: Mix in Tomatoes, Beans, and Corn
Stir in the tomato paste, diced tomatoes with their juices, kidney beans, black beans, and corn kernels. These ingredients add everything from creaminess to sweetness and brightness, balancing the spicy elements perfectly.
Step 5: Cook the Pasta in Broth
Pour in the vegetable broth and bring the mixture to a boil. Once boiling, add the elbow macaroni. Lower the heat to a simmer and let it cook uncovered for 10 to 12 minutes. Stir occasionally to prevent sticking. The pasta will soak up the flavorful broth and become perfectly al dente while the chili thickens around it.
Step 6: Crisp the Cornbread Topping
While the chili mac is simmering, preheat your oven to 375°F. Spread the crumbled cornbread onto a baking sheet and drizzle with melted butter if you like a richer crust. Bake for 6 to 8 minutes until the cornbread pieces are golden and crisp. This crispy topping adds a delightful contrast to the creamy chili mac below.
Step 7: Season to Taste
Before serving, give your chili mac a taste and adjust the seasonings as needed. Sometimes a pinch more salt or pepper can truly elevate the whole dish.
Step 8: Serve with Crispy Cornbread Topping
Divide the hearty chili mac into bowls and generously sprinkle the crispy cornbread crumbles on top. This finishing touch is what makes this dish unforgettable.
How to Serve Veggie Chili Mac with Crispy Cornbread Topping Recipe
Garnishes
The beauty of this recipe is that it stands proudly on its own, but if you want to enhance your presentation, look to fresh garnishes. A sprinkle of chopped fresh cilantro or green onions adds a fresh note and pop of color. A dollop of sour cream or vegan yogurt can bring a creamy tanginess that gently calms the chili spices.
Side Dishes
Keep the sides simple to let the Veggie Chili Mac with Crispy Cornbread Topping Recipe shine. A light mixed green salad with a lemon vinaigrette complements the richness wonderfully. Roasted vegetables or steamed broccoli can add a nutritious crunch without overpowering the main event.
Creative Ways to Present
If you’re serving guests, consider placing the chili mac in mini cast iron skillets or colorful ramekins topped with cornbread crumbles. Layer it up in clear glass bowls to showcase the vibrant colors. Or, turn it into a fun buffet where everyone can add their own toppings from a choice of shredded cheese, jalapeños, avocado slices, or fresh herbs.
Make Ahead and Storage
Storing Leftovers
After enjoying your meal, store any leftovers in an airtight container in the refrigerator. This chili mac holds up well and the flavors actually develop more after sitting overnight, making for a delicious next-day lunch or dinner.
Freezing
You can freeze portions of the chili mac without the cornbread topping for longer storage. Place it in a freezer-safe container or bag. When you’re ready to eat, thaw it in the fridge overnight and bake fresh cornbread topping to keep that lovely crunch.
Reheating
Reheat your leftovers gently on the stovetop or microwave, stirring occasionally to heat evenly. Add a splash of vegetable broth if it seems thick or dry. Always top with freshly baked cornbread crumbs just before serving to maintain that signature crisp texture.
FAQs
Can I make this recipe gluten-free?
Absolutely! Simply substitute the elbow macaroni with your favorite gluten-free pasta and use gluten-free cornbread for the topping. The flavor will remain just as delicious and comforting.
Is this recipe suitable for vegans?
Yes, this dish is naturally vegan as long as you use vegan cornbread and skip or substitute the butter with a plant-based alternative for crisping the topping.
How spicy is the Veggie Chili Mac with Crispy Cornbread Topping Recipe?
The recipe has a pleasant mild to medium heat level thanks to a balanced amount of chili powder and cayenne pepper. You can easily adjust the spice to suit your taste by adding more or less cayenne.
Can I use fresh tomatoes instead of canned?
Fresh tomatoes can be used, especially if they are ripe and juicy. You’ll want to dice and cook them down with some tomato paste to maintain that rich chili flavor and texture.
How long does it take to prepare this dish?
This recipe takes about 15 minutes of prep time and 25 minutes to cook, making it a speedy option for a nutritious and filling meal without sacrificing flavor.
Final Thoughts
If you’re searching for a dish that feels like a warm hug in every bite, then you definitely need to try this Veggie Chili Mac with Crispy Cornbread Topping Recipe. It’s the perfect fusion of comforting pasta, hearty chili goodness, and that addictive crunch of cornbread. Whether you’re cooking for yourself or feeding a crowd, this recipe is bound to become a favorite you reach for again and again.
Print
Veggie Chili Mac with Crispy Cornbread Topping Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This hearty Veggie Chili Mac Cornbread combines tender elbow macaroni simmered in a flavorful vegetable and bean chili base, topped with crisped cornbread crumbles for a satisfying texture contrast. Packed with colorful bell peppers, beans, corn, and robust spices like chili powder and smoked paprika, this nutritious and comforting dish is perfect for a family dinner or meal prep.
Ingredients
Chili Mac
- 2 cups elbow macaroni
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) diced tomatoes, with juices
- 1 tablespoon olive oil
- 1 large yellow onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 2 cloves garlic, minced
- 1 cup corn kernels
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 cups vegetable broth
- 1 tablespoon tomato paste
Cornbread Topping
- 2 cups prepared cornbread, crumbled
- 1 tablespoon melted butter
Instructions
- Sauté Vegetables: 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, creating a flavorful base for the chili.
- Add Garlic: Incorporate minced garlic into the sautéed vegetables and cook for 1 minute until fragrant, enhancing the aroma and depth of the dish.
- Add Spices: Stir in chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper, salt, and black pepper, coating the vegetables evenly to infuse the chili with robust flavors.
- Combine Main Ingredients: Mix in tomato paste, diced tomatoes with juices, kidney beans, black beans, and corn. Stir thoroughly to blend the ingredients harmoniously.
- Add Broth and Pasta: Pour vegetable broth into the pot and bring the mixture to a boil. Add elbow macaroni, then reduce heat to a simmer and cook uncovered for 10 to 12 minutes, stirring occasionally, until pasta is al dente and the chili thickens.
- Prepare Cornbread Topping: While the chili mac simmers, preheat the oven to 375°F. Spread crumbled cornbread on a baking sheet, drizzle with melted butter if using, and bake for 6 to 8 minutes until lightly crisped, adding a delightful crunch to the dish.
- Season to Taste: Taste the chili mac and adjust salt, pepper, or other seasonings as needed to achieve your preferred flavor balance.
- Serve: Divide the chili mac into bowls and generously top each serving with the crisped cornbread crumbles for a delicious finish.
Notes
- Use gluten-free elbow macaroni if you prefer a gluten-free version.
- For extra heat, increase cayenne pepper or add diced jalapeños.
- Cornbread can be homemade or store-bought; for a richer flavor, use butter in the cornbread recipe.
- Leftover chili mac tastes great reheated and can be stored in the refrigerator up to 3 days.
- To keep the cornbread crisp, add it just before serving rather than stirring into the chili.
