One-Pot Tex-Mex Chili Mac (Printer-Friendly)

Bold Tex-Mex pasta with chili spices, tender macaroni, black beans, corn, and melted cheese all cooked in one pot.

# What You Need:

→ Pasta and Legumes

01 - 12 oz elbow macaroni or small pasta
02 - 1 can (15 oz) black beans, drained and rinsed

→ Vegetables

03 - 1 medium onion, diced
04 - 2 cloves garlic, minced
05 - 1 red bell pepper, diced
06 - 1 can (14 oz) diced tomatoes
07 - 1 cup frozen or canned corn, drained
08 - 2 tablespoons tomato paste
09 - 1 jalapeño, seeded and finely chopped, optional

→ Liquids

10 - 3 cups vegetable broth
11 - 1 tablespoon olive oil

→ Spices

12 - 2 teaspoons chili powder
13 - 1 teaspoon ground cumin
14 - 1 teaspoon smoked paprika
15 - 1 teaspoon dried oregano
16 - 1/2 teaspoon salt, or to taste
17 - 1/4 teaspoon black pepper

→ Toppings

18 - 1.5 cups shredded cheddar cheese or Mexican blend
19 - 2 tablespoons chopped fresh cilantro
20 - Sliced green onions, optional
21 - Sour cream, optional
22 - Tortilla chips, optional

# Directions:

01 - Heat olive oil in a large Dutch oven or deep skillet over medium heat. Add diced onion and cook for 3 to 4 minutes until softened.
02 - Stir in garlic, red bell pepper, and jalapeño if using. Sauté for 2 minutes. Add chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Cook for 1 minute, stirring, until fragrant.
03 - Mix in tomato paste, then add diced tomatoes, corn, black beans, and vegetable broth. Stir to combine.
04 - Bring the mixture to a boil. Add macaroni and reduce heat to a simmer. Cover and cook for 10 to 12 minutes, stirring occasionally, until pasta is tender and most liquid is absorbed.
05 - Uncover and stir well. Sprinkle shredded cheese evenly over the top. Cover again and let sit off heat for 2 to 3 minutes until cheese is melted.
06 - Serve hot, garnished with cilantro, green onions, sour cream, or tortilla chips as desired.

# Expert Suggestions:

01 -
  • Everything cooks in a single pot, which means less time scrubbing and more time actually enjoying your meal with people you like.
  • The flavors get bolder as it sits, so it tastes even better on day two or three.
  • It's forgiving enough to swap vegetables or skip the jalapeño if heat isn't your thing, but bold enough to feel intentional.
02 -
  • Don't skip rinsing the black beans, or you'll end up with starchy liquid that makes the whole dish gummy instead of creamy.
  • If your pot isn't deep enough and the liquid boils over, your stovetop suffers—use a Dutch oven or something with high sides, and don't crank the heat too high once the pasta goes in.
03 -
  • Shred your own cheese instead of using pre-shredded if you have the time—it melts into the dish instead of sitting in slightly congealed pockets.
  • Taste the broth before you add it; if it's very salty, use half broth and half water to keep the seasoning in your control.
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