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4.67 from 3 votes

One pot vegetarian chilli mac

Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Main meal
Servings: 3
Calories: 389kcal
Author: Becca Heyes


  • 500 ml tomato soup or passata (~ 2 cups)
  • 1 tbsp oil
  • 70 g frozen diced onions (~ 1/2 cup, or equivalent to 1 medium onion)
  • 125 g frozen sliced peppers (~ 1 cup, or equivalent to 1 1/2 bell peppers)
  • 1/2 mild red chilli, finely chopped
  • 4 medium mushrooms, diced
  • 120 g cooked kidney beans (1/2 a drained 400g tin, or ~ 3/4 cup)
  • 1/2 tsp smoked paprika
  • 1/2 tsp mild chilli powder (more or less to taste)
  • 1/4 tsp ground cumin
  • Salt
  • Black pepper
  • 150 ml water (~ 1/2 cup)
  • 180 g uncooked pasta (~ 6.5oz) - I used spiralli
  • 80 g cheddar cheese, grated (~ 1 cup grated)
  • To garnish: fresh coriander (cilantro), chopped spring onions


  • If using Iceland’s frozen tomato soup, put it in the microwave for around 10 minutes to defrost.
  • Meanwhile, heat the oil in a large saucepan. Add the onions, peppers, finely chopped chilli, and diced mushrooms. Cook over a medium heat for a few minutes, until the vegetables are fairly soft.
  • Add the kidney beans and spices, and season well. Next add the tomato soup, water, and raw pasta. Mix well, and bring to a simmer. Cook over a medium-low heat for around 15 minutes, stirring regularly, until the pasta is cooked. Add another dash of water if you need to.
  • When the pasta is ready, add about half of the grated cheese, and mix to combine. Sprinkle the remaining cheese on top, and cook over a low heat until the cheese melts (place it under a grill / broiler if you prefer).
  • Serve hot, preferably with fresh coriander (cilantro) and chopped spring onions.


Serving: 1portion | Calories: 389kcal | Carbohydrates: 80.5g | Protein: 12.1g | Fat: 2.8g | Saturated Fat: 0.5g | Cholesterol: 0mg | Sodium: 216mg | Potassium: 29mg | Fiber: 8.7g | Sugar: 5.6g | Vitamin A: 1600IU | Vitamin C: 185.6mg | Calcium: 80mg | Iron: 3.4mg