Start by heating a large nonstick pot over medium-high heat. Pour in olive oil and let it warm up. Once the oil is shimmering, add minced garlic along with cumin, chili powder, paprika, garlic powder, salt, and pepper. Stir constantly for 1 to 2 minutes, letting those spices infuse into the oil while the mixture becomes fragrant.
Next, add tomato paste to the pot and stir it in well. You want to cook this for another minute or two so that it deepens in flavor. The base of your chili is coming together beautifully!
Now, it’s time to add the remaining ingredients. Pour in crushed tomatoes, vegetable broth, elbow pasta, kidney beans, black beans, and frozen corn. Give everything a good stir, making sure the pasta is well coated with the sauce.
Bring the mixture to a simmer. Reduce the heat to medium and cover the pot. Allow it to cook for 9 to 12 minutes, stirring occasionally. You’re looking for the pasta to become al dente, which means it should have a slight bite to it. The mixture will appear a bit saucy, but don't worry; it will thicken as it cooks.
Once the pasta reaches that perfect al dente stage, remove the pot from heat. Stir in 1 cup of shredded cheese until it melts into the sauce, creating a creamy texture. Taste it at this stage and adjust the seasoning with more salt or pepper if needed.
For an indulgent finish, sprinkle the remaining cup of shredded cheese over the top. Cover the pot with a lid and let it sit for 2 to 3 minutes; this allows the cheese to melt beautifully. The anticipation will be worth it!
Finally, remove the lid and serve the Vegetarian Chili Mac in bowls. Add your favorite toppings such as fresh cilantro, diced avocado, or a dollop of sour cream. Enjoy this comforting dish immediately while it’s hot!
