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One-Pot Butternut Squash Chili Mac

A cozy vegetarian chili mac with tender squash, beans, elbow pasta and melty cheddar.
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Prep Time 15 minutes
Cook Time 30 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium yellow onion diced
  • 1 red bell pepper diced
  • 3 garlic cloves minced
  • 2 cups peeled butternut squash cut into 1/2-inch cubes
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1 can 15 ounces black beans, rinsed
  • 1 can 14.5 ounces diced tomatoes
  • 3 cups low-sodium vegetable broth
  • 8 ounces dry elbow macaroni
  • 1 cup frozen corn
  • 1 cup shredded sharp cheddar cheese
  • 1 tablespoon lime juice
  • 1/2 teaspoon salt plus more to taste

Equipment

  • Large deep skillet or Dutch oven (for one-pot cooking)
  • Chef’s knife and cutting board
  • Measuring cups and spoons

Method
 

  1. Step 1: Heat oil in a large Dutch oven. Sauté onion and bell pepper for 4 minutes, then add garlic and stir 30 seconds.
  2. Step 2: Add squash, chili powder, cumin, smoked paprika and salt. Stir for 1 minute to coat the vegetables.
  3. Step 3: Add beans, tomatoes and broth. Bring to a simmer, cover and cook 10–12 minutes until squash is almost tender.
  4. Step 4: Stir in dry macaroni and corn. Simmer uncovered 9–11 minutes, stirring often, until pasta is tender; add a little water if needed.
  5. Step 5: Remove from heat. Fold in cheddar and lime juice; rest 3 minutes before serving.
  6. Tip: Cut squash into evenly sized small cubes for predictable cooking.

Notes

Stir frequently once pasta goes in so it does not stick.
The sauce thickens as it stands; loosen with a spoonful of broth.