Spicy Chili Mac: A Fiery Twist on a Comfort Food Classic
Hearty Chili Meets Cheesy Pasta with a Fiery Southwestern Kick
This Spicy Chili Mac combines the best of chili and pasta, featuring black beans, corn, and jalapeños for a bold, hearty dish. Ready in just 30 minutes, it’s a flavorful one-pot meal perfect for spice lovers.
Fiery Spicy Corn & Black Bean Chili Mac – Quick & Easy One-Pan Spicy Chili Mac Recipe for Dinner
DifficultyEasy
Servings4
Prep time10 minutes
Cook time25 minutes
Total time35 minutes
Ingredients:
For the Chili Base:
- 1 tablespoon olive oil
- 1/2 pound ground beef
- 1 small onion, (diced)
- 2 cloves garlic, (minced)
- 1 jalapeño pepper, (seeded and diced)
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1/2 teaspoon cayenne pepper, (adjust to taste for heat)
- 1 (14.5 oz) can diced tomatoes
- 1 (15 oz) can black beans, (drained and rinsed)
- 1 (15 oz) can corn kernels, (drained)
- 1 1/2 cups beef broth, (or vegetable broth for a lighter option)
- 1 cup elbow macaroni, (or pasta of choice)
- Salt and pepper, (to taste)
For the Topping:
- 1/2 cup shredded cheese, (cheddar or vegan cheese for a vegan option)
- 2 tablespoons chopped fresh cilantro, (optional)
Instructions:
- 1
Cook the Beef & Aromatics:
- Heat the olive oil over medium heat in a large skillet or sauté pan.
- Add the ground beef and cook for 4-5 minutes, breaking it up with a spoon, until browned and cooked through. Drain excess fat if needed.
- Add the diced onion and cook for 3-4 minutes until softened.
- Stir in the minced garlic and diced jalapeño pepper, cooking for another 1-2 minutes, until fragrant.
- 2
Build the Chili Base:
- Stir in the ground cumin, smoked paprika, chili powder, and cayenne pepper. Cook for 1 minute to toast the spices.
- Add the diced tomatoes (with juices), black beans, corn, and beef broth. Stir to combine and bring to a simmer. Let it cook for 5-7 minutes to allow the flavors to meld.
- 3
Cook the Pasta:
- Stir in the pasta and season with salt and pepper. Bring the mixture to a boil, then reduce the heat to low and cover the pan.
- Simmer for 10-12 minutes, stirring occasionally, until the pasta is tender and the liquid is mostly absorbed.
- 4
Top and Serve:
- Remove the pan from heat. Sprinkle the shredded cheese on top. Cover the pan and let the cheese melt for 2-3 minutes.
- Garnish with fresh cilantro before serving.
Equipment
- Large skillet or sauté pan
- Stirring spoon
- Measuring spoons and cups
- Grater (for cheese, if needed)
Recipe Notes and Variations:
Substitutions:
- Meat option: Add 1/2 pound ground turkey for a healthier version.
- Vegan/Vegetarian: This recipe is naturally vegan and vegetarian as written. Use a dairy-free cheese for the topping.
- Pasta variations: Feel free to swap out elbow macaroni for any small pasta like penne or shells.
Pro Tips:
- Adjust heat: Use more or less cayenne pepper depending on how spicy you want your chili mac.
- Cheese melting: If the cheese doesn’t melt easily, cover the pan with a lid for a few minutes to help it melt faster.
- One-pan convenience: This is a one-pan meal, so make sure your pan is large enough to accommodate all the ingredients without overflowing.
FAQs:
Can I make this ahead of time?
- Yes! You can cook the chili mac ahead of time and reheat it when ready to serve. Just store in an airtight container in the fridge for up to 3 days.
Can I freeze this chili mac?
- Yes, this recipe freezes well. Allow it to cool completely before transferring to a freezer-safe container. Reheat in the microwave or on the stove with a splash of broth or water.
Storage & Reheating Instructions:
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheating: Reheat on the stovetop or microwave with a splash of vegetable broth or water to loosen it up.
Nutrition
| Calories | 410 |
| Carbohydrates | 65g |
| Cholesterol | 25mg |
| Fat | 15g |
| Fiber | 12g |
| Protein | 12g |
| Saturated Fat | 7g |
| Sodium | 730mg |
| Sugar | 6g |
| Trans Fat | 0g |
| Unsaturated Fat | 6g |
History, Evolution, and Inspiration
Chili mac is a beloved comfort food, often combining the hearty flavors of chili with the satisfying texture of pasta. This spicy chili mac brings a fiery twist to the classic recipe by incorporating black beans, corn, and jalapeños, creating a dish that is both spicy and hearty. It’s a nod to southwestern flavors, combining the best of chili and pasta in one pot for a satisfying meal that comes together in just 30 minutes.
The Art of Cooking Parts of the Recipe
The corn chili mac brings together a variety of textures and flavors. The spicy chili base, enhanced by cumin, paprika, and cayenne, complements the creamy pasta, while the black beans and corn provide a rich, earthy sweetness. This dish is a perfect example of how vegetarian chili mac can be just as filling and flavorful as its meaty counterpart.
Interesting Things About the Recipe
Not only is this a delicious twist on a classic chili mac, but it’s also a one-pan chili mac recipe, making clean-up a breeze. It’s a perfect weeknight meal that the whole family can enjoy, and it can easily be customized to suit different dietary preferences.
Overview of the Parts of the Recipe
- Chili Base: A spicy and savory mixture of tomatoes, beans, and corn, infused with bold spices.
- Pasta: Elbow macaroni that absorbs all the delicious chili flavors.
- Topping: A melty layer of cheese (optional) and fresh cilantro to finish it off.
What Occasions It’s Good For
- Family dinners: This recipe is a family chili mac recipe that everyone will love.
- Quick weeknight meals: Ready in 30 minutes, making it perfect for busy evenings.
- Game day meals: Serve this vegetarian chili mac at your next gathering as a hearty, satisfying dish.
Why It’s the Perfect Recipe
This quick chili mac dinner is the ideal balance of bold flavors, creamy pasta, and spicy heat. It’s filling, delicious, and easily customizable, making it perfect for any occasion, whether it’s a casual weeknight or a crowd-pleasing meal for a party.
