Meatless Chili & Pasta

This vegetarian chili skips the meat entirely and lets kidney beans, corn, tomatoes, and green pepper carry the flavor. Tossed with elbow macaroni and topped with melted cheddar, it’s a satisfying one-dish meal that comes together almost entirely in the microwave.

The pasta cooks in the microwave first, starting at high power to get the water boiling, then dropping to medium to finish at al dente. It’s a hands-off technique that frees up your stovetop and keeps the whole process to one casserole dish.

Kidney beans bring the protein and that hearty chili texture, while corn adds a pop of sweetness that balances the tomatoes and pepper. Fresh ground black pepper is doing the heavy spice work here, so don’t be shy with it.

The cheddar goes on last and just sits under the lid until it melts into a gooey blanket over the top.

Kitchen Tips

• Drain the pasta when it’s slightly firmer than al dente. It continues absorbing liquid from the chili mixture during the second cook.
• Use canned kidney beans, drained and rinsed. Dried beans won’t cook through in the microwave time given.
• Chop the green pepper and onion to a similar size so they cook evenly with the other ingredients.
• If cooking on the stovetop instead of the microwave, simmer covered on medium-low heat for about 15 minutes until everything is heated through and the flavors meld.

Variations

• Add a tablespoon of chili powder and a teaspoon of cumin for a more traditional chili flavor.
• Stir in a can of diced green chilies or a diced jalapeno for some heat.
• Swap cheddar for pepper jack cheese for a spicier melted topping.