One-Pot Tex-Mex Chili Mac (Printable)

Hearty pasta with black beans, corn, and melted cheese in a spiced tomato base

# Required Ingredients:

→ 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 1/2 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

# Preparation Steps:

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 another 2 minutes until fragrant.
03 - Add corn, black beans, and diced tomatoes with their juices to the pot. Stir thoroughly to combine all ingredients.
04 - Pour in vegetable or chicken broth and bring the mixture to a gentle boil.
05 - Stir in uncooked macaroni, chili powder, cumin, smoked paprika, oregano, salt, black pepper, and cayenne pepper if using.
06 - Reduce heat to a simmer, cover the pot, and cook for 10-12 minutes, stirring occasionally, until pasta reaches al dente texture and most liquid is absorbed.
07 - Remove the lid and sprinkle shredded cheese evenly over the top. Cover again for 2-3 minutes until cheese melts completely.
08 - Serve hot, garnished with green onions, cilantro, jalapeños, or a dollop of sour cream as desired.

# Expert Suggestions:

01 -
  • Everything cooks in one pot, which means fewer dishes and more time actually eating.
  • The cheese melts right into the pasta, creating this nacho-adjacent comfort that feels indulgent but takes no extra effort.
  • It's forgiving enough for a weeknight scramble but impressive enough to serve when people drop by unexpectedly.
02 -
  • Don't drain the tomato juices; they're what keeps the whole thing from turning into a thick paste midway through cooking.
  • Stir occasionally while simmering, especially in the last few minutes, because elbow pasta has a stubborn habit of clumping together at the bottom if you ignore it.
03 -
  • Add the cheese after the pasta is fully tender, not before, because cheese exposed to high heat for too long can separate and become greasy.
  • Taste the dish before serving and adjust salt and spices to your preference; what tastes right to you might be different from what tastes right to someone else.
Go Back