One-Pot Tex-Mex Chili Mac (Printable)

Hearty pasta with chili spices, corn, beans, and melted cheese—all in one pot.

# Components:

→ 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 - ½ teaspoon salt, adjust to taste
17 - ¼ teaspoon black pepper

→ Toppings

18 - 1½ 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

# Method:

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 another 2 minutes until fragrant.
03 - Add chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Cook for 1 minute while stirring constantly until fragrant.
04 - Mix in tomato paste, then add diced tomatoes, corn, black beans, and vegetable broth. Stir thoroughly to combine all components.
05 - 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.
06 - Uncover, stir well, and sprinkle shredded cheese evenly over the top. Cover again and let sit off heat for 2 to 3 minutes until cheese is melted completely.
07 - Transfer to serving bowls and garnish with cilantro, green onions, sour cream, or tortilla chips as desired.

# Expert Advice:

01 -
  • Everything cooks in one pot, which means less cleanup and more time enjoying your meal with people who matter.
  • The combination of tender pasta, hearty beans, and melted cheese feels indulgent without requiring a grocery list longer than your arm.
  • It transforms quickly from stovetop to table in under an hour, perfect for those nights when hunger wins over ambition.
02 -
  • The pasta absorbs liquid as it cooks, so if your mixture looks like soup at first, trust the process—it'll thicken up as the pasta softens and the broth reduces.
  • Shredded cheese from a block melts far more smoothly than the pre-shredded kind, which contains anticaking agents that prevent it from becoming truly creamy.
  • Tasting and adjusting salt at the very end matters because the broth already contains sodium, and the cheese will add more once it melts.
03 -
  • Buy whole block cheddar and shred it yourself just before cooking—pre-shredded cheese contains cellulose that prevents proper melting and creates a grainy texture.
  • If your pot doesn't have a lid, cover it tightly with aluminum foil to trap steam during the cooking phase, which helps the pasta cook through evenly.
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