This quick and easy vegetarian chili mac is ready in less than 30 minutes, making it the perfect addition to your fall recipe list! 

Servings: 6


  • 1 medium onion, chopped
  • 2 tablespoon chili powder
  • 1 tablespoon canola oil
  • 1/2 teaspoon salt
  • 1 (28-ounce) can crushed tomatoes
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 pound macaroni, cooked
  • 1 cup shredded sharp cheddar
  • Cilantro, for garnish

Step 1: In a large pot over medium heat, cook the onion, chili powder, canola oil and salt for 8 minutes, stirring often. Then, add the crushed tomatoes and black beans.

Step 2: Heat to simmering on high, and simmer for about 5 minutes. Toss with the macaroni and cheddar cheese until it begins to melt. Top with cilantro.

This dish is best served hot with a side of warm cornbread. Use the hashtag #DKMCrecipes to share your dishes and let us know other recipes you would like to try.