Instant Pot Chili Mac (Vegetarian!)
Instant Pot Chili Mac is the perfect recipe when you need dinner in a hurry. Healthy and full of flavor, this hearty meal can easily be made vegan or gluten-free! Recipe also includes stove top instructions.
Servings: 10 servings
Calories: 277kcal
Equipment
Ingredients
- ½ tbsp extra virgin olive oil
- 1 red onion diced
- 3 yellow bell peppers diced
- 1 box of baby spinach approx. 6oz, shredded
- 1 cup frozen corn
- 2-3 tbsp chili powder
- 2 tsp ground cumin
- 1 tsp ancho chili powder
- 1½ tsp salt more to taste
- 5 cloves garlic minced
- 15 oz can fire roasted diced tomatoes I like petite diced tomatoes if you can find it!
- 15 oz can tomato sauce
- 15 oz can black beans drained and rinsed
- 15 oz can kidney beans drained and rinsed
- 8 oz whole-wheat elbow pasta or lentil / chickpea pasta
- 2 cups vegetable broth
- 2 cups Mexican shredded cheese blend
- ⅛ tsp chipotle chili powder optional - more to taste if you want it super spicy!
Instructions
- Set Instant Pot to saute function (normal level) and add olive oil through garlic above. Saute for 5 minutes.
- Add diced tomatoes through vegetable broth and stir to combine.
- Secure lid onto Instant Pot and set to pressure cook/manual on high for 5 minutes.
- Use the quick release valve to release steam.
- Once pressure is released, open lid and stir in cheeses until melted and combined. Serve warm.
To Make This Without An Instant Pot
- Cook pasta according to the package directions and set aside.
- In a large pot, add olive oil, onions, garlic and all spices, and saute until the onions have caramelized a bit (about 5-10 min on medium heat). Then add the peppers, spinach, corn, salt, diced tomatoes, black beans, kidney beans and saute another 5-10 min on medium heat.
- Add half of the can of tomato sauce and stir to combine. Add the pasta into the pot and the cheese and stir to combine.
- Depending on how "saucy" the mixture looks, add in the rest of the tomato sauce. If you need it to be even more "saucy" add 1/2 cup vegetable broth at a time until the consistency is what you desire. Serve and enjoy!
Notes
- Make this recipe gluten free by using a chickpea macaroni. If you're not tied to the shape of the pasta, you could also try some of my favorite chickpea and lentil pastas (like this chickpea rotini or lentil/chickpea penne!)
- Make this recipe vegan by omitting the cheese or using a vegan-friendly substitute.
- You can use any veggies you like in this recipe. I used spinach, peppers, corn and tomatoes, but kale, sweet potatoes, carrots, mushrooms or even zucchini would be delicious.
- Leftovers freeze well and can last in the fridge for 4 days in an air-tight container (and in the freezer for 3-4 months!)
- If you don't have an Instant Pot, this can also be made on the stovetop.
- Use a low-sodium vegetable broth.
- Make a day ahead, refrigerate and let the flavors combine even further, creating more depth and richness.
- If you want the chili mac to be less spicy, for you or the kids, start with half of the amounts listed and add more to taste.
- You can always add meat to this if you wanted to - but I'd encourage you to try the veggie-friendly version first!
Nutrition
Calories: 277kcal | Carbohydrates: 24.7g | Protein: 17g | Fat: 7.1g | Saturated Fat: 3.9g | Sodium: 773mg | Fiber: 10g | Sugar: 4.3g