One-Pot Tex-Mex Chili Mac (Printable)

Comfortable Tex-Mex mac with black beans, sweet corn, spices, and cheese in one pot.

# Required Ingredients:

→ 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, adjusted to taste
17 - ¼ teaspoon black pepper

→ Toppings

18 - 1½ cups shredded cheddar or Mexican blend cheese
19 - 2 tablespoons chopped fresh cilantro
20 - Sliced green onions, optional
21 - Sour cream, optional
22 - Tortilla chips, optional

# Preparation Steps:

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 constantly, until spices are fragrant.
04 - Mix in tomato paste, then add diced tomatoes, corn, black beans, and vegetable broth. Stir thoroughly to combine all ingredients.
05 - Bring 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 Suggestions:

01 -
  • Everything cooks in one pot, which means you spend more time eating and less time scrubbing pans at midnight.
  • The flavors are bold enough to feel special but approachable enough that even picky eaters tend to come around.
  • It's a complete meal that doesn't require side dishes or last-minute improvisation.
02 -
  • Don't walk away during the pasta cooking—stir occasionally so the noodles don't stick to the bottom and burn, which will make your entire pot taste bitter and ruin the whole thing.
  • The pasta continues cooking slightly after you remove from heat, so pull it off the stove when it's just barely tender, not completely soft.
03 -
  • Use broth that's still warm or at room temperature rather than cold from the fridge, which means your pasta will finish cooking on schedule instead of simmering forever.
  • Buy pre-shredded cheese from the dairy section if you're in a hurry; yes, it contains anti-caking agents, but it melts just fine in a one-pot situation like this.
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