Introduction to Veggie Chili Mac Cornbread
Being a mother who is always tied in with so many activities, I understand all too well the struggles of preparing a full, hearty, and appealing meal when one food does not go well with everyone. And it’s for this perfect reason that I have fallen in love with Veggie Chili Mac Cornbread. It contains everything required (pasta, beans, bright veggies, and cornbread-crispy on top to bring smiles at dinner) for an ultimate, comforting, and hearty yet nourishing solution to a busy weeknight dinner. Most ingenious way to get those veggies in without having whiny kids is keeping the family happy with tasty food. This will become a weekly favorite, mark my words.
Why You’ll Love This Veggie Chili Mac Cornbread
Veggie Chili Mac Cornbread is not your average cookbook recipe; it’s a lifesaver for the harried home cook. Fast and easy to assemble, dinner can be on the table in no time at all. What you end up with is a scrumptious meal that takes the chill off in under an hour, that’s so much greater than the sum of its parts. Well, at least the flavors come out so good, so there is almost no chance to get a bad result – be sure your every portion will bring happiness into your life!
Ingredients for Veggie Chili Mac Cornbread
When it comes to Veggie Chili Mac Cornbread, the ingredients are the stars of the show. Each one brings its unique flair to the dish, making every bite a delight. Here’s what you’ll need:
- Elbow macaroni: This pasta adds a comforting texture, soaking up the chili goodness while being a favorite among kids and adults alike.
- Kidney beans: These beans add heartiness and are rich in protein, making this dish even more satisfying.
- Black beans: Adding another layer of flavor, black beans bring a lovely creaminess to the mix.
- Diced tomatoes: With their juices, they create a juicy base that binds everything together beautifully.
- Olive oil: A splash of olive oil not only helps to sauté the veggies nicely but also contributes healthy fats to the dish.
- Yellow onion, red and green bell peppers: These vibrant veggies bring sweetness, color, and crunch to your chili mac.
- Garlic: A couple of cloves of minced garlic infuse the dish with warmth and depth of flavor.
- Corn kernels: Sweet and crunchy, corn adds a delightful burst of flavor in every spoonful.
- Chili powder: This spice packs the dish with that signature chili flavor, bringing a little heat that can be adjusted to your liking.
- Ground cumin: With its earthy undertones, cumin enhances the overall flavor profile and gives a bit of warmth.
- Smoked paprika: This spice adds depth and a slight smokiness that perfectly complements the chili.
- Dried oregano: A sprinkle of oregano introduces an herby freshness to balance the dish.
- Cayenne pepper: For those who like it spicy, cayenne can be adjusted to add a kick.
- Salt and black pepper: Essential for enhancing all the flavors and bringing the dish to life.
- Vegetable broth: This broth forms the rich and savory base that elevates your chili mac from ordinary to extraordinary.
- Tomato paste: Just a tablespoon thickens the chili and intensifies that luscious tomato flavor.
- Cornbread: You’ll need some prepared cornbread for topping, adding a comforting crunch on top. You can use store-bought or homemade, whichever suits your busy schedule best!
- Melted butter: Drizzling this over your cornbread topping gives it a golden, crispy finish. You can skip this for a vegan version.
For exact quantities, check the bottom of the article, where you can find a handy printable version! Happy cooking!
How to Make Veggie Chili Mac Cornbread
Step 1: Sauté the Vegetables
Start by heating a generous splash of olive oil in a large pot over medium heat. Once it’s shimmering, toss in the diced yellow onion, red bell pepper, and green bell pepper. Sauté those colorful vegetables for about 5 minutes, stirring occasionally, until they soften and become aromatic. This is the foundation of your Veggie Chili Mac Cornbread, so let those flavors mingle and shine!
Step 2: Add Garlic and Spices
Next, stir in the minced garlic, cooking for just about a minute until it’s fragrant. This will make your kitchen smell heavenly! Then, sprinkle in the chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper, salt, and black pepper. Stir well to coat the vegetables without overwhelming them, ensuring every bite bursts with flavor. It’s like a spice party in your pot, and you’re the DJ!
Step 3: Mix in the Base Ingredients
Now it’s time for the fun part! Add a tablespoon of tomato paste along with the diced tomatoes (juices included), kidney beans, black beans, and corn kernels. Make sure to mix everything thoroughly. Every ingredient is essential for creating that comforting, hearty base for your Veggie Chili Mac. You want them all to dance together in perfect harmony!
Step 4: Stir in Vegetable Broth and Pasta
Pour in the vegetable broth and bring that delicious mixture to a boil. Once bubbling, add the elbow macaroni, lowering the heat to a gentle simmer. Cook uncovered for about 10 to 12 minutes, stirring occasionally, until the pasta is tender. The chili will thicken, creating a creamy, dreamy consistency that just calls for a spoon. Seriously, my mouth is watering just thinking about it!
Step 5: Prepare Cornbread Topping
While the chili mac simmers away, preheat your oven to 375°F (190°C). Spread crumbled cornbread on a baking sheet. If you like, drizzle melted butter over the top for that crispy, golden finish. Pop it into the oven for 6 to 8 minutes until it’s lightly crisped. This crunchy topping is what takes your chili mac to the next level, like a cozy blanket on a chilly evening!
Step 6: Serve and Enjoy!
Once everything is ready, serve the chili mac in bowls and generously top each with those crunchy cornbread crumbles. You might want to keep a spoon handy for digging in! Get ready for the smiles around the table as your family dives into this Veggie Chili Mac Cornbread. Every bite, I promise, guarantees warmth and comfort!
Tips for Success
- Prep your veggies ahead of time. Chopping them earlier makes for a smoother cooking process.
- Adjust the spice level! Taste as you go and modify the cayenne pepper to suit your family’s preference.
- For a creamier texture, add a splash of heavy cream or a dollop of sour cream before serving.
- Make it a meal prep winner. This dish stores beautifully in the fridge for leftovers!
- Consider doubling the recipe! It’s fridge-friendly and tastes even better the next day.
Equipment Needed
- Large pot: A Dutch oven works wonders, but any heavy-bottomed pot will do!
- Baking sheet: You’ll use this for crisping the cornbread. A pizza pan can work in a pinch!
- Spoon or spatula: For stirring and serving, any large spoon will suffice, so grab your favorite!
- Knife and cutting board: Essential for chopping your veggies efficiently!
Variations
- Spicy Kick: Add more cayenne pepper or even some diced jalapeños for a fiery twist!
- Cheesy Delight: Stir in shredded cheese like cheddar or pepper jack before topping with cornbread for extra creaminess.
- Grain Swap: Swap elbow macaroni for whole wheat pasta or quinoa for a healthier grain option.
- Vegan Option: Omit the butter from the cornbread topping and use vegan cheese to keep it plant-based!
- Mix Up the Beans: Feel free to swap in pinto or chickpeas based on what you have on hand, creating your unique twist!
- Herb Infusion: Add fresh herbs like cilantro or parsley before serving for a burst of freshness.
Serving Suggestions
- Pair with a simple side salad dressed in lemon vinaigrette for a refreshing contrast.
- Serve with warm, crusty bread to soak up the delicious chili goodness.
- For drinks, I recommend a chilled iced tea or a light red wine like Merlot.
- Garnish with fresh cilantro or a sprinkle of cheese for added flair and flavor!
FAQs about Veggie Chili Mac Cornbread
Can I make Veggie Chili Mac Cornbread ahead of time?
Absolutely! This dish is perfect for meal prep. You can prepare the chili mac and store it in the fridge for up to three days. Just reheat it on the stovetop before adding your crispy cornbread topping when ready to serve.
Is Veggie Chili Mac Cornbread suitable for freezing?
Yes, it freezes beautifully! To freeze, allow the chili mac to cool completely. Store it in an airtight container for up to three months. When you’re ready to enjoy it, thaw overnight in the fridge and reheat on the stove.
What if my family doesn’t like spicy food?
No worries at all! You can adjust the heat level by reducing or omitting cayenne pepper. Taste as you go and feel free to swap it out with sweeter spices like smoked paprika for flavor without the heat!
Can I turn this dish into a baked casserole?
Definitely! If you want a baked version, pour the chili mac into a baking dish, sprinkle shredded cheese on top before adding the cornbread crumbles, and bake at 375°F (190°C) until bubbly and golden.
What can I serve alongside Veggie Chili Mac Cornbread?
This dish pairs wonderfully with a simple green salad, tortilla chips, or even avocado slices for a creamy addition. A slice of cornbread on the side is always a hit too!
Final Thoughts
Making Veggie Chili Mac Cornbread is more than just cooking; it’s an experience that brings joy and togetherness. The warmth of the spices, the heartiness of the beans, and that crispy cornbread on top create a meal that hugs you from the inside out. Watching my family eagerly dig into this comforting bowl always warms my heart. Whether it’s a busy weeknight or a special family gathering, this dish never fails to bring smiles. So grab your ingredients, and let’s create magic in the kitchen! You’ll be glad you did!
Print
Veggie Chili Mac Cornbread: A Hearty Delight You’ll Love!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop and Oven
- Cuisine: American
- Diet: Vegetarian
Description
Veggie Chili Mac Cornbread is a hearty and delicious dish that combines pasta, beans, corn, and spices, topped with crispy cornbread crumbles.
Ingredients
- 2 cups elbow macaroni
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) diced tomatoes, with juices
- 1 tablespoon olive oil
- 1 large yellow onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 2 cloves garlic, minced
- 1 cup corn kernels
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 cups vegetable broth
- 1 tablespoon tomato paste
- 2 cups prepared cornbread, crumbled
- 1 tablespoon melted butter
Instructions
- In a large pot, heat olive oil over medium heat. Add diced onion, red bell pepper, and green bell pepper. Sauté for 5 minutes or until the vegetables begin to soften.
- Incorporate minced garlic and cook for 1 minute until fragrant.
- Add chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper, salt, and black pepper. Stir thoroughly to evenly coat the vegetables with spices.
- Mix in tomato paste, diced tomatoes with juices, kidney beans, black beans, and corn. Stir well to combine.
- Pour in vegetable broth. Bring the mixture to a boil, then add elbow macaroni. Reduce heat to a simmer and cook uncovered for 10 to 12 minutes, stirring occasionally, until pasta is al dente and the mixture thickens.
- While chili mac simmers, preheat oven to 375°F. Arrange crumbled cornbread on a baking sheet, drizzle with melted butter if using, and bake for 6 to 8 minutes until lightly crisped.
- Taste the chili mac and adjust salt, pepper, or other seasonings as needed.
- Divide chili mac into bowls and generously top each serving with crisped cornbread crumbles.
Notes
- This dish can be made vegan by omitting the butter.
- Adjust the spiciness by modifying the amount of cayenne pepper.
- For extra richness, consider adding shredded cheese before topping with cornbread.
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 5g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 15g
- Protein: 20g
- Cholesterol: 0mg
