Cheesey Vegetarian Chili Mac

Name: Cheesey Vegetarian Chili Mac
Cook time: 3 h
Total time: 3 h
Cuisine: American, Mexican, Latin American
Ingredients: 1 1/2 cups dry pinto beans; 1 1/2 cups dry kidney beans; 1 1/2 cups dry black beans; 16 oz protein pasta; 2 hatch chili peppers; 2 jalapenos; 2 serranos; 2 green bell peppers; 1 poblano pepper; 1 1/2 cup diced white onion; 10 cloves garlic minced; 8 cups vegetable stock; 3 guajillo chiles; 2 chiles de árbol; 16 oz tomato sauce; 30 oz petite diced tomatoes; 4 oz tomato paste; 1/2 tsp chipotle powder; 1 tbsp ground cumin; 2 tbsp chili powder; 1 tbsp dried oregano; 1/2 tsp ground mustard; 2 cups of shredded Monterey Jack cheese; 16 oz cottage cheese; 2 tbsp Olive oil

9 steps

Cook:3h

It's hatch season so I made this chili mac even though it's the middle of summer. Be sure to have a really big pot because mine struggled with the sheer amount of beans.

Updated at: Sat, 09 Aug 2025 18:23:25 GMT

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Instructions

Step 1

Soak the beans overnight

Step 2

Mince the fresh peppers and garlic and dice the onion

Step 3

Saute the minced and diced vegetables for a couple of minutes in a big pot until soft, adding the garlic last

Step 4

Soak the guajillo and chiles de árbol in hot water for 30 minutes and then blend with some water

Step 5

Add the beans, blended peppers, and vegetable stock to the pot and then add the spices

Step 6

Bring the mixture to a rolling boil for 30 minutes and then reduce temperature and simmer for 1.5 to 2 hours or until the beans are soft stirring occasionally

Step 7

Halfway through simmering add the tomatoes, tomato sauce, and tomato paste to the pot and stir to incorporate

Step 8

Once the beans are cooked through add the cheeses and mix until melted and incorporated

Step 9

Cook the pasta according to the box and add to the chili, serve with desired toppings