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
Scale
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.
