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Lauren
By Lauren

Cheesey Vegetarian Chili Mac

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

Nutrition balance score

Great
Glycemic Index
40
Low
Glycemic Load
38
High

Nutrition per serving

Calories635.5 kcal (32%)
Total Fat13.3 g (19%)
Carbs94 g (36%)
Sugars12 g (13%)
Protein40.1 g (80%)
Sodium1066 mg (53%)
Fiber17.2 g (61%)
% Daily Values based on a 2,000 calorie diet

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

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