One-Pot Tex-Mex Chili Mac

My neighbor knocked on the door one chilly evening with a pot of something that smelled like pure comfort—it turned out to be a one-pot chili mac situation, and watching her serve it straight from the stovetop to bowls made me realize I'd been overcomplicating dinner. The way everything cooked together, flavors mingling in that one vessel, felt revolutionary in its simplicity. I've been making versions of this ever since, tweaking it based on what's in my pantry and who's sitting at my table.

I made this for my daughter's potluck last year, and someone asked for the recipe while still holding their first bowl—that's when I knew it was a keeper. The blend of chili spices hitting sweet corn felt like a small celebration of every Tex-Mex flavor I actually love, without the fuss of building layers of complexity.

Ingredients

• Elbow macaroni (12 oz): Small pasta shapes hold sauce better than long noodles; don't skip the rinsing step or you'll end up with starchy, clumpy beans.
• Black beans (1 can, drained and rinsed): Rinsing cuts down on the liquid that can make this dish watery—a mistake I made the first time and learned quickly.
• Onion (1 medium, diced): This is your flavor foundation; don't rush it, let it soften and turn slightly golden.
• Garlic (2 cloves, minced): Fresh garlic matters here—it wakes up the entire pot in ways jarred can't replicate.
• Red bell pepper (1, diced): The sweetness balances the spice and adds a pleasant texture that survives the cooking time.
• Diced tomatoes (1 can, 14 oz): The liquid from canned tomatoes is part of the cooking magic, so don't drain it.
• Frozen or canned corn (1 cup): Frozen corn actually works better because it stays firmer; canned can turn mushy if you're not careful.
• Tomato paste (2 tablespoons): This concentrated umami deepens everything without making it taste like straight tomato soup.
• Jalapeño (1, optional): Seeding it removes most of the heat while keeping the flavor, perfect if you want warmth without fire.
• Vegetable broth (3 cups): This is what allows the pasta to cook directly in the pot; use low-sodium so you control the salt level.
• Olive oil (1 tablespoon): Just enough to prevent sticking without making the dish greasy.
• Chili powder (2 teaspoons): The backbone of the whole thing—don't use a blend with added salt unless you adjust later.
• Ground cumin (1 teaspoon): This adds earthiness that makes it taste intentional rather than generic.
• Smoked paprika (1 teaspoon): The smoke is subtle but crucial; regular paprika won't give you the same depth.
• Dried oregano (1 teaspoon): Dried works better here than fresh because it's more concentrated and won't turn bitter from the heat.
• Salt and black pepper (½ teaspoon salt, ¼ teaspoon pepper): Start with what's called for and taste before serving; the broth adds salt too.
• Shredded cheddar or Mexican cheese blend (1½ cups): The cheese melts into pockets throughout, so shred it yourself if you can—it melts more smoothly than pre-shredded.
• Fresh cilantro (2 tablespoons, chopped): This is the bright finish that pulls everything together at the end.

Instructions

Soften your aromatics:

Heat olive oil in your Dutch oven or deep skillet over medium heat, then add the diced onion and let it sit for 3 to 4 minutes, stirring occasionally, until the edges turn soft and golden. You'll notice the kitchen smells like the beginning of something good, and that's your signal to move forward.

Build the flavor base:

Stir in the garlic, red bell pepper, and jalapeño if you're using it, and let them cook for about 2 minutes until fragrant. This is where the magic starts—the mixture should smell bright and alive.

Bloom the spices:

Add the chili powder, cumin, smoked paprika, oregano, salt, and pepper, then stir constantly for just 1 minute. This toasts the spices slightly and deepens their flavor in a way that makes the whole dish taste more intentional.

Combine everything:

Stir in the tomato paste until it coats everything, then add the diced tomatoes (with their liquid), corn, black beans, and vegetable broth, stirring until there are no dry spots. The color will deepen as you stir, and you'll feel like you're orchestrating something.

Cook the pasta:

Bring the pot to a boil, then add the macaroni, reduce the heat to a gentle simmer, cover it, and let it cook for 10 to 12 minutes, stirring every few minutes so nothing sticks to the bottom. You want most of the liquid to absorb into the pasta while the pasta stays al dente—not mushy, not hard.

Melt in the cheese:

Uncover the pot, give everything a good stir, then sprinkle the shredded cheese evenly across the top and cover again for 2 to 3 minutes off the heat. Resist the urge to stir it in immediately—letting it sit lets the cheese melt into creamy pockets throughout.

Finish and serve:

Top with fresh cilantro, green onions, sour cream, or crushed tortilla chips—whatever feels right for the moment. Serve it hot from the pot and watch people come back for seconds.

Save

This dish became my go-to when I wanted to feed people without feeling stressed, and I realized that's when food becomes truly loved—when it lets you show up for someone without your own anxiety getting in the way. There's something honest about a one-pot meal that tastes like it took more effort than it did.

Variations That Work

I've made this with ground beef browned first and stirred in during the flavor-building step, which turns it into something heartier. The vegetarian version is equally satisfying, especially when you add a dollop of sour cream on top—it cuts through the spice and adds richness that makes it feel indulgent. I've also swapped the black beans for pinto beans or added diced zucchini when I needed to stretch it further, and the core flavors stayed balanced.

Storage and Make-Ahead Notes

Leftovers keep beautifully in the fridge for three days, and honestly, the flavors deepen overnight, so it's worth making extra on purpose. You can reheat it gently on the stovetop with a splash of broth if it thickens too much as it cools, and the cheese doesn't separate or turn weird the way some sauces do.

Why This Works as Comfort Food

The combination of pasta and beans gives you protein that actually sticks with you, while the spices keep things interesting instead of dull. The corn adds sweetness that balances heat, and the whole thing comes together in about 45 minutes without requiring you to babysit multiple pans. It's the kind of meal that tastes like it's giving you a hug while also tasting like you know what you're doing in the kitchen.

• Serve it family-style straight from the pot if you want to feel relaxed and confident.
• Make it the night before and reheat gently so the flavors have time to marry together.
• Keep extra cilantro on hand because that bright finish is what transforms it from good to something people ask about.

Save

This recipe has become my answer to so many dinner questions—tired, busy, feeding a crowd, wanting something that feels a little special. It's proof that simple ingredients treated with respect and a little patience can become something worth repeating.

Recipe FAQs

→ What type of pasta works best?

Elbow macaroni is traditional, but small pasta like shells or penne work well in this dish.

→ Can I make this dish vegan?

Yes, substitute shredded cheddar with plant-based cheese or omit it entirely for a vegan version.

→ How do I adjust the spice level?

Modify the amount of jalapeño and chili powder to increase or decrease heat as preferred.

→ What’s the best way to store leftovers?

Store leftovers in an airtight container in the refrigerator and consume within three days for freshness.

→ Can I add meat to this dish?

Yes, cooked ground beef or turkey can be added for a non-vegetarian variation.

→ Are there gluten-free options?

Use gluten-free pasta to make this dish suitable for gluten-sensitive diets.