One-Pot Tex-Mex Chili Mac

There's something deeply satisfying about a one-pot meal that doesn't apologize for being exactly what it needs to be. My kitchen smelled like cumin and tomatoes the afternoon I first threw this together—no fancy technique, just a hungry family and twenty-five minutes to make something stick-to-your-ribs good. What started as me trying to stretch a can of black beans into dinner became this golden, cheesy, borderline-addictive Tex-Mex chili mac that now shows up whenever I want comfort without the fuss.

I made this for my neighbor's family one night when she mentioned her kids were in a picky phase, and I watched her youngest go back for seconds without any fussing. That moment—where a dish stops being just dinner and becomes something that quietly wins people over—that's when I knew this recipe belonged in regular rotation.

Ingredients

• Elbow macaroni (2 cups): The pasta absorbs the chili flavors as it cooks, so it doesn't stay bland or separate from the sauce like in some recipes.
• Olive oil (1 tablespoon): Just enough to get your onions golden without turning this into something heavy.
• Yellow onion and garlic (1 medium onion, 2 cloves): These two are your flavor foundation, so don't skip the mincing—tiny pieces distribute better through the whole pot.
• Red bell pepper (1 diced): Adds sweetness and a pop of color that makes the dish feel less monotone.
• Frozen or canned corn (1 cup): If you use canned, drain it well or you'll end up with a watery sauce toward the end.
• Black beans (1 can, 15 oz): Rinsing them removes the thick packing liquid and helps you control the final consistency.
• Diced tomatoes with juices (1 can, 14.5 oz): Don't drain these—that juice becomes your cooking liquid and carries the tomato flavor throughout.
• Vegetable or chicken broth (2 cups): Use whichever you have; vegetable broth keeps it vegetarian and honestly tastes just as good.
• Chili powder (2 tablespoons): This is the backbone of the whole dish, so use good quality and taste as you go.
• Ground cumin (1 teaspoon): Gives that earthy, warming note that reads as Tex-Mex to your palate.
• Smoked paprika (1 teaspoon): A little smokiness goes a long way here and adds depth without heat.
• Dried oregano (½ teaspoon): Keep it measured because oregano can easily overpower if you're generous-handed.
• Salt and black pepper (½ teaspoon salt, ¼ teaspoon pepper): Taste as you go and adjust—every broth brand seasons differently.
• Cayenne pepper (⅛ teaspoon, optional): Use this if your family likes a little kick, but it's honestly perfect without it too.
• Shredded cheddar or Mexican blend cheese (1½ cups): Cheddar melts smoothly and tastes warm and comforting; Mexican blend adds a tiny bit of sophistication if you want it.

Instructions

Heat your oil and start soft:

Set a large, heavy-bottomed pot over medium heat with olive oil. Once it's shimmering, add your diced onion and let it soften for two to three minutes—you want it translucent and fragrant, not browned.

Layer in the aromatics:

Stir in minced garlic and diced red bell pepper, cooking for another two minutes until everything smells incredible. This is where your whole kitchen shifts.

Build the base:

Add your corn, drained black beans, and canned tomatoes with all their juice. Stir everything together so each component gets coated and combined.

Pour and bring it up:

Add your broth and increase the heat to bring the whole pot to a gentle boil. You're not looking for a rolling boil here—just a steady bubble.

Add the pasta and spices:

Stir in your uncooked macaroni, chili powder, cumin, smoked paprika, oregano, salt, pepper, and cayenne if using. Get everything distributed evenly so no dry pockets of spice hide anywhere.

Simmer until creamy:

Reduce heat to a simmer, cover the pot, and cook for ten to twelve minutes, stirring occasionally. The pasta will soften, the liquid will reduce, and you'll start to smell something amazing.

Crown it with cheese:

Once the pasta is tender and most liquid has been absorbed, remove the lid and sprinkle your cheese evenly across the top. Cover again for two to three minutes—just long enough for it to melt into this creamy, golden layer.

Finish and serve:

Scoop into bowls and add your toppings—sliced green onions, fresh cilantro, jalapeños, or a dollop of sour cream make every bite different from the last.

Save

There's a moment, right before the cheese melts into the pasta, where you lift the lid and the steam rises up with this warm, complex aroma that makes you feel like you actually know what you're doing in the kitchen. That small victory—turning basic ingredients into something your family genuinely looks forward to—never gets old.

How to Make It Heartier

If you want to add meat, brown about half a pound of ground beef or turkey right at the beginning before you sauté the onion. The rendered fat gives the whole dish more depth, and the meat mingles with the beans and corn in a way that feels intentional rather than added-on. Some nights my partner browns the meat while I chop vegetables, and it becomes this quiet choreography in the kitchen that actually makes cooking together feel relaxed.

Swaps and Variations That Work

Black beans are what I reach for, but pinto or kidney beans slide in seamlessly if that's what's in your pantry. The corn is sweet and works well with the chili spices, but diced zucchini or diced fresh tomatoes (if you're not using canned) both hold their own. I've even added roasted poblano pepper instead of bell pepper on nights when I wanted something with more personality. The beauty of this recipe is that it's forgiving enough to adapt to what you have without losing its identity.

Serving Suggestions and Next-Day Magic

Fresh cilantro and jalapeños are not optional—they shift the whole dish from comforting to alive. Serve with tortilla chips on the side so people can crunch through each spoonful, or top with sour cream if your family leans toward cooling down the spices. The best part is that this dish actually improves the next day; the flavors settle and marry together, so Monday's leftovers often taste better than Sunday's first time around.

• Keep a lime wedge nearby—a squeeze at the end brightens everything and ties the Tex-Mex flavors together perfectly.
• If you're cooking for someone with a sensitive palate, skip the cayenne and just add chili powder, which gives flavor without serious heat.
• Leftover portions freeze beautifully if you store them without the cheese topping; add fresh cheese when you reheat.

Save

This is the kind of recipe that earns its place in your regular rotation not because it's fancy, but because it shows up when you need it and delivers every single time. Make it once, and you'll find yourself thinking about it on random Tuesday afternoons.

Recipe FAQs

→ Can I make this vegetarian?

Yes, simply use vegetable broth instead of chicken broth and omit any meat additions. The black beans provide plenty of protein.

→ What type of pasta works best?

Elbow macaroni is traditional, but shells, cavatappi, or other short pasta shapes work equally well for holding the cheesy sauce.

→ How can I add more protein?

Brown ground beef, turkey, or plant-based crumbles with the onion at the start. You can also add extra beans or diced chicken.

→ Can I make this vegan?

Use vegetable broth and replace cheddar with vegan cheese shreds or nutritional yeast. The spices and vegetables provide plenty of flavor.

→ How do I store leftovers?

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently with a splash of broth to restore creaminess.

→ Can I freeze this dish?

Yes, freeze portions in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.