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Carole's Chili Mac

Rated as 4.4 out of 5 Stars
7

"This is a vegetarian version with added pasta for those pasta lovers. I love the taste of the cumin in this recipe."
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Ingredients

1 h 5 m servings 316
Original recipe yields 6 servings

Directions

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  1. Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water until cooked through but firm to the bite, 10 to 12 minutes. Drain.
  2. Heat olive oil in a large skillet over medium heat; cook and stir onion, green bell peppers, and garlic in the hot oil until onion is softened, 5 to 10 minutes.
  3. Mix tomatoes and their juices, tomato sauce, hot pepper sauce, chili powder, cumin, cayenne pepper, and black pepper into onion mixture; bring to a boil. Add kidney beans, black beans, and corn; reduce heat to low, cover skillet, and simmer chili for 30 minutes.
  4. Stir macaroni into chili, cover skillet, and simmer until macaroni is heated, 5 minutes; top with Cheddar cheese and green onions to serve.

Footnotes

  • Cook's Note:
  • This will yield 6 servings as a main course with a salad and garlic bread. Or, as part of a potluck dinner, could yield up to 10 servings depending on the amount of food in total.

Nutrition Facts


Per Serving: 316 calories; 4.4 55.5 17.5 3 1112 Full nutrition

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Reviews

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This was a really nice easy quick meal for one of those nights you don't really feel like cooking. I didn't have white kidney beans so used black eyed peas instead and whole wheat rotini noodles...

Yummy! Tasts so good!

One of our summertime family favorites. We are garlic lovers and add a little Chili Garlic seasoning and a little heat. We like the added extra of knowing when we can save on the ingredients fro...

Taste Great, Family loved it! Thanks for the vegetarian version!!