Easy Chili Mac Recipe – Yummy Toddler Food

Cheesy, comforting, and packed with plant-based protein and veggies, this family-friendly Chili Mac is a super yummy dinner for everyone at the table. (Bonus: Leftovers reheat so well!)

I’m always looking for new pasta dishes to make for my family—because pasta is one ingredient my whole crew loves—and this Chili Mac builds on that familiar food and adds veggies, beans, cheese, and subtle Mexican flavor (just like my One-Pot Taco Pasta!).

You can take a few shortcuts to make this super easy and play around with which veggies your family likes best.

We love this as a vegetarian meal, but you can check the Notes at the end of the recipe for an option to make this with ground beef or turkey.

(You may also like my easy Pizza Lunches, Meatball Soup, Flatbread Pizza, or Easy Ways to Save Money on Groceries for more helpful ideas.)

Ingredients You Need

To make this Chili Mac recipe, you’ll need to have the following ingredients on hand and ready to go.

• Veggies: You can use carrots, sweet potato, butternut squash, and/or bell pepper according to what you prefer.
• Garlic: Start with whole garlic cloves or a jar of minced garlic.
• Beans: I like pinto and kidney beans in this recipe.
• Tomato sauce: I use a can of tomato sauce for flavor and ease here.
• Water or broth: Both of these work, so use what you have. It can be chicken or vegetable stock.
• Pasta: I prefer mini shells or elbows, but you can use any shape your family likes.
• Cumin, chili powder, and paprika for ample flavor.
• Cheese: Mexican shredded cheese blend, cheddar, or Monterey Jack will all work here.
• Optional: corn, sour cream, shredded lettuce, or any other taco-type toppings you like.

TIP: Any mix of veggies work, so you can pick which to use based on what your kids prefer.

Step-by-Step Directions

Here’s a look at how to make this Chili Mac recipe so you know what to expect. Scroll down to the bottom of the post for the full info, including the amounts and timing.

Step 1. Chop your veggies (or buy them precut).

Step 2. Rinse and drain the beans.

Step 3. Saute the veggies.

Step 4. Add water or broth, tomato sauce, and beans.

Step 5. Prepare the pasta and drain.

Step 6. Stir everything together with cheese and toppings and serve!

TIP: I like cheddar cheese in this, but you could also use Monterey Jack or a Mexican cheese blend.

How to Store

Store leftover Chili Mac in an airtight container for 3-5 days in the fridge. Reheat to serve. If needed, add a little broth or water.

Best Tips for Success

• Start this by sauteing a pound of ground beef or turkey if you prefer.
• To make a smaller amount, cut everything in half. (Or just use half as much pasta! That way will be saucier than the photos shown here but that’s an option to decrease the overall final volume.)
• Use 4 cups total veggies. Any one veggie or combo will work. (I prefer either butternut squash and sweet potato in the mix, though.)
• I like to use short shapes of pasta like mini shells, elbows, farfalle, ditalini, or penne.
• This is not super saucy, but if you want more sauce, either decrease the volume of pasta slightly (as in, use less than a full 1 pound box) or add up to an additional ½ cup water or broth.
• Stir in a cup of frozen corn at the end of cooking if desired.
• Top with taco-type toppings such as sour cream, shredded lettuce, chopped cilantro, and/or guacamole. You could even crush tortilla chips on top!

I’d love to hear your feedback on this recipe, so please comment below to share!

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US CustomaryMetric

• ▢ 16 ounces pasta (I prefer small shapes like mini shells, elbows, farfalle, or ditalini)
• ▢ 2 tablespoons olive oil (or unsalted butter)
• ▢ 4 cups very finely chopped or shredded veggies (such as sweet potato, butternut squash, carrot, onion, and/or bell peppers)
• ▢ 2 garlic cloves (peeled and minced)
• ▢ 1 tablespoon ground cumin
• ▢ 1 teaspoon chili powder
• ▢ ½ teaspoon Spanish paprika
• ▢ ½ teaspoon salt
• ▢ ½ cup water or reduced-sodium vegetable or chicken broth
• ▢ 14.5- ounce can tomato sauce
• ▢ 2 14.5- ounce cans beans (such as kidney beans, pinto beans, or black beans, rinsed and drained)
• ▢ 1½ cups shredded cheddar cheese
• ▢ 1 cup frozen corn (optional)
• ▢ Cilantro, shredded lettuce, sour cream, and/or any other desired taco toppings (optional)

Cook ModePrevent your screen from going dark

• Set a large pot of water over high heat and bring to a boil. Prepare pasta according to package directions.

• Meanwhile, set a medium skillet over medium heat and add the oil. When warmed, add the veggies, garlic, cumin, chili powder, paprika, and salt. Stir, cover, and cook for 8-10 minutes or until the veggies are soft.

• Add the water (or broth) and tomato sauce and stir to combine.

• Drain the beans in a colander and rinse with water.

• Stir the beans into the veggie mixture and warm through for about 5 minutes.

• Drain the pasta.

• Add the pasta to the skillet with the veggies (or to a big bowl if the skillet isn’t big enough). Stir in the cheese. Serve warm topped with desired toppings. (This isn’t super saucy, but you can increase the liquid if desired. See the Notes below for details.)

• Store leftovers in an airtight container for 3-5 days in the fridge. Reheat to serve, adding a few drops of water if the mixture seems dry.
• To make a smaller amount, cut everything in half. (Or just use half as much pasta! That way will be saucier than the photos shown here but that’s an option to decrease the overall final volume.)
• Use 4 cups total veggies. Any one veggie or combo will work. (I prefer either butternut squash and sweet potato in the mix, though.)
• Use precut veggies to make this easier if you like.
• I like to use short shapes of pasta like mini shells, elbows, farfalle, ditalini, or penne.
• This is not super saucy, but if you want more sauce, either decrease the volume of pasta slightly (as in, use less than a full 1 pound box) or add up to an additional ½ cup water or broth.
• Stir in a cup of frozen corn at the end of cooking if desired.
• Top with taco-type toppings such as sour cream, shredded lettuce, chopped cilantro, and/or guacamole. You could even crush tortilla chips on top!

Calories: 303kcal, Carbohydrates: 39g, Protein: 14g, Fat: 12g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Cholesterol: 22mg, Sodium: 889mg, Potassium: 940mg, Fiber: 9g, Sugar: 8g, Vitamin A: 10213IU, Vitamin C: 12mg, Calcium: 223mg, Iron: 5mg

This post was first published February 2020.