Vegetarian Chili Mac with beans and corn is an easy weeknight recipe that’s ready in under 30 minutes thanks to your Instant Pot. You’ll love this take on the classic recipe!
I’ve been in a big Tex-Mex mood lately. Sorry, not sorry.
This vegetarian chili mac is comfort food at its best.
It’s full of pasta, fire-roasted tomatoes, beans, corn, and two kinds of cheese for extra cheesy goodness.
Plus it’s made in an Instant Pot, which means it’s super easy to make on weeknights.
This vegetarian chili mac with black beans and corn also makes a ton of leftovers to enjoy throughout the week (and it reheats well, too!)
Ingredients You’ll Need
Elbow macaroni. Classic.
Canned fire roasted diced tomatoes. I LOVE using fire roasted tomatoes to add extra dimension to my recipes.
Kidney beans and Black beans. Or double the amount of whichever is your favorite!
Vegetable broth. Or water.
Onion and garlic.
Jalapeno pepper for a little heat and that classic chili flavor.
Chili powder.
Frozen corn.
Cheddar cheese and Mozzarella cheese.
Your favorite toppings, like cilantro, avocado, or jalapenos. Go ahead and go crazy!
How to make instant pot chili mac
Saute the onion, garlic, and jalapeno in some olive oil to build a great base layer of flavor.
Add the pasta, vegetable stock, beans, and tomatoes. Lock the lid of your pressure cooker (make sure it’s set to sealing!) and turn it on high pressure for 4 minutes. It will take about 10 minutes for the pot to come to pressure, but compared to the time it takes to bring a big pot of water to a boil for pasta, you’re still getting a good deal here.
Release the pressure and add the corn.
Now comes the good part: stir in all of that delicious cheese. It will melt into the chili mac and get all stretchy and gooey and awesome.
How to store leftovers?
Store leftovers in an airtight container in the fridge for up to 5 days. You can also freeze this vegetarian chili mac in individual portions for longer-term storage!
Can I make this recipe on the stovetop?
If you don’t have an Instant Pot, follow the same steps below, but bring the mixture to a boil after you add the vegetable broth. Simmer the pasta for 8 minutes, or until cooked al dente.
Vegetarian Chili Mac in the Instant Pot
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 onion diced
- 1 jalapeno pepper minced
- 2 garlic cloves minced
- 1 tablespoon chili powder
- 1 pound elbow macaroni
- 15 ounces kidney beans rinsed and drained
- 15 ounces black beans rinsed and drained
- 15 ounces fire-roasted diced tomatoes
- 3 cups vegetable stock
- 1 cup frozen corn
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- Toppings of your choice cilantro, avocado, or jalapenos for garnish (optional)
Instructions
- Using the saute function of your pressure cooker, heat the oil. Add the onion, jalapeno, and garlic; cook 3-4 minutes, or until softened.
- Stir in the chili powder, then pour in the macaroni, beans, tomatoes, and vegetable stock.
- Lock the lid, making sure it’s set to “sealing.” Cook on high pressure for 4 minutes.
- Manually release the pressure.
- Carefully remove the lid and stir in corn and the cheeses.
- If desired, top the chili mac with cilantro, sliced jalapenos (fresh or pickled), or diced avocado.
