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One Pot Vegetarian Chili Mac

10 minutes
10 minutes
6 servings
This One Pot vegetarian pasta recipe inspired by Barilla® is a new interpretation of a classic mac and cheese dish with a Mexican twist. Kids will love it!


  • 1 box 12 oz (340 g) Barilla® Pronto™ Cut Macaroni
  • ½ cup (125 ml) onion, chopped
  • 2 garlic cloves, minced
  • 1 bell pepper, chopped
  • 1 can (19 oz / 540 ml) kidney beans, rinsed and drained
  • 1 can (14 oz / 398 ml) diced tomatoes
  • 1½tbsp (22,5 ml) Chili powder
  • 1 tsp (5 ml) cumin
  • 3 cups (750 ml) low sodium vegetable broth (or water) 
  • 1 bag (284 g / 10 oz) fresh spinach
  • ¾ cup (175 ml) sharp cheddar cheese, grated
  • Fresh parsley, to taste
  • Salt and pepper, to taste


In your The Rock One PotTM Rectangular Dish, add Barilla® Pronto™ Cut Macaroni, onion, garlic, bell pepper, kidney beans, diced tomatoes and spices. Add broth (or water). Season with salt and pepper. Cover and bring to a boil. Reduce heat to medium-low, stir and simmer, covered, for 5 minutes. Add spinach and continue cooking until the liquid is absorbed and the spinach is wilted, stirring occasionally (5-10 minutes). Stir in cheese while the chili mac is warm. Adjust seasoning. Top with fresh parsley and serve immediately.  


For more information about Barilla® Pronto™, visit www.barilla.ca  

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