One-Pot Tex-Mex Chili Mac

There's something about standing in front of a pot that smells like a Tex-Mex restaurant and knowing dinner will be ready in under an hour that just feels like winning. My neighbor brought this idea over one Tuesday evening when we were both too tired to think, dumped everything into a pot, and we ended up eating it straight from the Dutch oven while sitting on the kitchen counter talking about absolutely nothing important. That's when I realized this dish does something special—it brings people together without requiring you to be a chef.

I made this for my sister's book club last month, and honestly, I was nervous because these are people who cook actual fancy food. But something magical happened when that cheese melted on top and everyone grabbed a bowl—they stopped talking about their books and started talking about how they were definitely making this at home. One person asked for the recipe before dessert even came out, which felt like the highest compliment.

Ingredients

• 340 g elbow macaroni: Small pasta works better here than large shapes because it actually absorbs the flavors and gets coated evenly; I learned this after trying penne once and it just felt wrong.
• 1 can black beans: Rinse them thoroughly under cold water because the canning liquid gets murky and you want the broth to stay clear and rich-looking.
• 1 medium onion: Dice it fairly small so it breaks down completely and melts into the sauce rather than leaving chunks.
• 2 cloves garlic: Mince it fine—this isn't one of those dishes where you can get away with rough chopping.
• 1 red bell pepper: The sweetness balances the spices perfectly, and red ones taste fresher than green.
• 1 can diced tomatoes: Don't drain these; the juice is part of your cooking liquid and flavor base.
• 1 cup corn: Frozen works just as well as fresh, and there's no need to thaw it first.
• 2 tablespoons tomato paste: This is your secret depth; it makes the dish taste like it's been building flavors for hours.
• 1 jalapeño: Seed and chop it finely if you want heat, or leave it out entirely if your crowd is sensitive to spice.
• 3 cups vegetable broth: Don't use water here; the broth brings actual flavor to the pasta as it cooks.
• 1 tablespoon olive oil: Just enough to sauté without making everything greasy.
• 2 teaspoons chili powder: This is the backbone spice, so use one you actually enjoy tasting on its own.
• 1 teaspoon ground cumin: It adds an earthy warmth that feels very Tex-Mex.
• 1 teaspoon smoked paprika: This brings a subtle smokiness that makes people ask what that flavor is.
• 1 teaspoon dried oregano: Fresh would be nice, but dried works beautifully here.
• ½ teaspoon salt and ¼ teaspoon black pepper: Start here and taste as you go because the broth and cheese both add saltiness later.
• 1½ cups shredded cheddar cheese: Use the good stuff or a Mexican blend; it makes a real difference in the final taste.
• 2 tablespoons fresh cilantro: This brightens everything at the end, and if someone doesn't like cilantro, they can just skip theirs.

Instructions

Start with the soffritto:

Heat your olive oil over medium heat and add the diced onion. You'll know it's ready when the edges turn translucent and the kitchen starts smelling warm and welcoming, which takes about 3 to 4 minutes. Stir it occasionally so it doesn't stick or brown too much.

Build your flavor base:

Add the minced garlic, red bell pepper, and jalapeño if you're using it. Let this cook for another 2 minutes, just until you can smell the garlic—that's your signal that everything is releasing its oils and getting ready to work together.

Bloom the spices:

Sprinkle in the chili powder, cumin, smoked paprika, oregano, salt, and pepper. Stir constantly for about 1 minute—this step is crucial because it wakes up the spices and makes them taste alive instead of flat and dusty. You'll actually see the color deepen in the pot.

Add the deep notes:

Stir in the tomato paste first, letting it cook for about 30 seconds, then add your diced tomatoes (with their juice), corn, black beans, and vegetable broth. Mix everything together and let it come to a boil, which usually takes about 5 minutes.

Let the pasta finish:

Add your dry macaroni directly to the boiling liquid, then reduce the heat to a gentle simmer. Cover the pot and let it cook for 10 to 12 minutes, stirring occasionally so the pasta doesn't stick to the bottom. You want most of the liquid to be absorbed by the time the pasta is tender.

Melt the cheese magic:

Remove the pot from heat and uncover it. Sprinkle the shredded cheese evenly over the top and cover it again, letting it sit off heat for 2 to 3 minutes so the cheese gets all soft and melty without burning.

Finish and serve:

Give it a good stir so the cheese gets pulled through everything, then serve it hot with cilantro, green onions, sour cream, or tortilla chips scattered on top. Everyone gets to customize their own, which makes people feel special.

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My dad, who is definitely a 'meat and potatoes' person, ate two bowls of this and asked if I could make it again the next week. That moment told me something important—good food doesn't need to announce itself or follow rules about what belongs together. It just needs to taste honest and warm.

How This Became My Go-To Weeknight Dinner

There was a season where I was working late three nights a week and absolutely refused to order takeout again. I needed something that would be on the table by 7 p.m., tasted like I'd actually put thought into it, but didn't require me to juggle five different pans while standing on my feet. This dish checked every single box. Once you get comfortable with the rhythm of it—soften the onion, toast the spices, dump everything in—you could probably make it half asleep.

Making It Your Own Without Losing What Works

Here's what I love about this recipe: it's flexible enough to bend to whatever you have on hand, but structured enough that it won't fall apart if you make changes. I've made it with poblano peppers instead of jalapeños, added a can of diced green chiles for extra depth, and thrown in some smoked chipotle powder when I was feeling fancy. Some people add ground beef or turkey right in that soffritto stage if they want protein, and it absolutely works.

Storing, Reheating, and Stretching It Further

Leftovers of this actually get better by the next day because all the flavors have had time to get to know each other. Keep it in an airtight container in the fridge for up to 3 days, and when you reheat it, add a splash of broth or water because the pasta keeps absorbing liquid even after cooking. If you need to stretch it for a few more people, a handful of fresh spinach or extra beans mixed in at the reheating stage adds volume without changing the character of the dish.

• If the leftover portion seems too thick, warm it gently on the stove with a bit of water rather than in the microwave, which can make the pasta tough.
• You can also turn it into a casserole by putting it in a baking dish, topping it with extra cheese and crushed tortilla chips, and broiling it for a few minutes until the top gets crispy.
• This keeps your dinner exciting without having to start from scratch.

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This dish has quietly become one of those recipes I make without thinking, the same way some people make grilled cheese. It never disappoints, people actually ask for it, and it never feels like I'm settling or phoning it in.

Recipe FAQs

→ Can I make this dish gluten-free?

Yes, simply substitute the elbow macaroni with your favorite gluten-free pasta. The cooking time may vary slightly, so check the pasta tenderness a few minutes earlier than the recipe suggests.

→ How spicy is this chili mac?

The spice level is mild to medium, coming from chili powder, cumin, and the optional jalapeño. Adjust the heat by reducing or increasing the chili powder and jalapeño to suit your taste preferences.

→ Can I freeze leftovers?

While this dish tastes best fresh, leftovers can be frozen for up to 3 months. However, the pasta texture may soften slightly upon reheating. Store in airtight containers and thaw overnight in the refrigerator before warming.

→ What other cheeses work well?

Sharp cheddar, pepper jack for extra heat, Colby jack, or a Mexican cheese blend all work beautifully. For a dairy-free version, use plant-based shreds that melt well, or nutritional yeast for a savory topping.

→ Can I add meat to this dish?

Absolutely. Brown 1 pound of ground beef or turkey with the onion in step one. Drain excess fat before continuing with the garlic and spices. This adds protein and makes the dish even more hearty.

→ What can I serve alongside this?

Pair with a simple green salad, garlic bread, or tortilla chips for scooping. Sour cream, sliced avocado, or extra cilantro make excellent fresh toppings to balance the rich, cheesy flavors.