This post was sponsored by Better Than Bouillon as part of an Influencer Activation for Influence Central and all opinions expressed in my post are my own.
Looking for a hearty yet meatless meal? Vegetarian Chili Mac and Cheese is filling, flavorful and is a delicious one-pot meal in 30 minutes or less.
Vegetarian Chili Mac and Cheese
I love a hearty dish as much as the next person. Good old stick to your ribs meal that leaves you feeling satisfied and your hunger conquered. I also like having recipe options that are meatless and easy to prepare.
Being a student, I have a hectic schedule. For this reason, I am always happy to find a quick recipe that will get dinner on the table in a flash such as this Vegetarian Chili Mac and Cheese.
Vegetarian Chili Mac and Cheese is a one-pot meal that is done from start to finish in less than 30 minutes. Can’t beat that, can you? Plus there’s always leftovers, which are great for packing up and enjoying in between classes.
I also love that Vegetarian Chili Mac and Cheese has simple pantry ingredients. Of course the cheese will come from my refrigerator, but all in all, I have everything I need to make this meal easily on hand.
One of the key ingredients that make this comfort meal shine is Better Than Bouillon. Did you know that Better Than Bouillon offers a selection of vegetarian and certified vegan products? Yes, they do and they are perfect for taking your recipes to the next level with depths of flavors you’ll love.
Better Than Bouillon’s vegetarian and certified vegan flavors include: Seasoned Vegetable Base, Roasted Garlic Base, Organic Seasoned Vegetable Base, Vegetarian No Beef Base, and Vegetarian No Chicken Base.
I used Better Than Bouillion Vegetarian No Beef Base in my Vegetarian Chili Mac and Cheese to add some extra flavor while keeping the dish meatless. You can use it as a broth or even as a marinade to impart additional flavor. The product comes in a concentrated paste and will boost the flavor or any meatless dish or plant-based meal.
Once you’ve opened a jar of Better Than Bouillon, simply refrigerate. Such a better alternative to canned broths that I forget in the fridge and expire quickly once opened. Let alone cubes which can be gritty or give you a hard time dissolving thoroughly.
I find using Better Than Bouillion a snap. You only need 1 teaspoon of the concentrated paste added to 1 cup of hot water. Stir to easily dissolve.
Fun fact: my university is ranked as the “snowiest” university in the United States. With the cold and snowy winter months approaching I’ll be making this yummy dish regularly. Such a great meatless meal that’s full of flavor.
- 2 Tablespoons Olive Oil
- 1/2 cup onion, diced
- 2 cloves garlic, minced
- 2 Tablespoons flour
- 1 Tablespoon Chili Powder
- 1 teaspoon Cumin
- 15 ounce can Kidney beans
- 15 ounce can Pinto beans
- 15 ounce can Tomato sauce
- 15 ounce can diced tomatoes
- 1/2 cup salsa
- 2 teaspoons Better Than Bouillon Vegetarian No Beef Base
- 2 cups hot water
- 2 cups uncooked macaroni noodles
- 1.5 cups cheddar cheese, shredded
In large non-stick pot heat oil over medium-high heat. Add in onion and garlic and stir to coat. Cook until onion is lightly golden.
Stir in flour and cook 2-3 minutes.
Drain and rinse both cans of beans.
Add to mixture: chili powder, cumin, kidney beans, pinto beans, tomato sauce, diced tomatoes, and salsa. Stir to combine.
Dissolve Better Than Bouillion Vegetarian No Beef Base into hot water. Add to pot, stir to combine.
Pour in uncooked macaroni noodles and stir well. Bring the pot to boil. Reduce heat to low and place a lid on the pot.
Cook 12-13 minutes covered, stirring frequently to prevent noodles from clumping.
Stir in shredded cheese.