One-Pot Tex-Mex Chili Mac (Printable version)

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

# What You'll Need:

→ Pasta and Legumes

01 - 12 oz elbow macaroni
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
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)

# 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 another 2 minutes until fragrant.
03 - Add chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Cook for 1 minute, stirring continuously, until aromatic.
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.
07 - Serve hot, garnished with cilantro, green onions, sour cream, or tortilla chips as desired.

# Expert Tips:

01 -
  • Everything happens in one pot, which means fewer dishes and more time actually enjoying your food instead of standing at the sink.
  • It tastes like you've been cooking all afternoon, but honestly takes about the time it takes to watch a TV episode.
  • The flavor combinations feel fancy and deliberate, but it's really just smart layering of things most people already have around.
02 -
  • Don't skip rinsing the canned beans—the starchy liquid will cloud up your broth and make the finished dish look muddy instead of vibrant, which affects how good it actually tastes because we eat with our eyes first.
  • The liquid-to-pasta ratio is genuinely critical here, so measure your broth rather than guessing, because too much turns this into soup and too little leaves you with dry, crunchy pasta in a thick paste.
03 -
  • Make this in a Dutch oven with a good-fitting lid rather than a skillet, because the height-to-width ratio actually matters for how evenly the pasta cooks and absorbs liquid.
  • Don't pre-shred your cheese from a bag—the anti-caking agents prevent smooth melting, so shred from a block right before serving and the difference is genuinely noticeable and worth the 2 minutes.
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