One-Pot Tex-Mex Chili Mac with Corn (Printable)

Hearty pasta with chili spices, black beans, corn, and gooey cheese topping

# Components:

→ Pasta

01 - 2 cups elbow macaroni, uncooked

→ Vegetables & Beans

02 - 1 tablespoon olive oil
03 - 1 medium yellow onion, diced
04 - 2 cloves garlic, minced
05 - 1 red bell pepper, diced
06 - 1 cup frozen or canned sweet corn, drained
07 - 1 can (15 oz) black beans, rinsed and drained
08 - 1 can (14.5 oz) diced tomatoes with juices

→ Liquids

09 - 2 cups vegetable or chicken broth

→ Spices

10 - 2 tablespoons chili powder
11 - 1 teaspoon ground cumin
12 - 1 teaspoon smoked paprika
13 - 1/2 teaspoon dried oregano
14 - 1/2 teaspoon salt, plus more to taste
15 - 1/4 teaspoon black pepper
16 - 1/8 teaspoon cayenne pepper, optional

→ Cheese Topping

17 - 1.5 cups shredded cheddar or Mexican blend cheese

→ Garnishes

18 - Sliced green onions, optional
19 - Fresh cilantro, optional
20 - Sliced jalapeños, optional
21 - Sour cream, optional

# Method:

01 - Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add diced onion and sauté for 2-3 minutes until softened.
02 - Stir in minced garlic and diced red bell pepper. Cook for an additional 2 minutes until fragrant.
03 - Add corn, black beans, and diced tomatoes with their juices. Stir thoroughly to combine all ingredients.
04 - Pour in broth and bring to a gentle boil, stirring occasionally.
05 - Stir in macaroni, chili powder, cumin, smoked paprika, oregano, salt, black pepper, and cayenne pepper if desired.
06 - Reduce heat to a simmer, cover, and cook for 10-12 minutes, stirring occasionally, until pasta reaches al dente texture and most liquid is absorbed.
07 - Remove lid and sprinkle shredded cheese evenly over the top. Cover again for 2-3 minutes until cheese is fully melted and creamy.
08 - Transfer to serving bowls and top with green onions, cilantro, jalapeños, and sour cream as desired. Serve immediately while hot.

# Expert Advice:

01 -
  • It's legitimately faster than ordering takeout, and your kitchen doesn't smell like delivery bags for hours.
  • One pot means one cleanup, which feels like winning the lottery on a Tuesday night.
  • The cheese gets all melty and gooey on top in that way that makes people forget they're eating something technically simple.
02 -
  • Rinse your canned beans properly because that starchy liquid will make your final dish thick and pasty instead of creamy and saucy.
  • Don't skip the cover during cheese melting because the steam is what makes it melt evenly instead of just sitting on top in clumpy patches.
03 -
  • The secret is not stirring too much during the simmer because you want the pasta to cook gently in the broth rather than get beaten up and turn mushy.
  • If you're adding the optional cayenne, start with an eighth teaspoon and taste before adding more because heat preference varies wildly and you can't take it out once it's in.
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