Welcome to Good 2 Eat, sponsored by Supreme Rice, where every Thursday, 2une In will be cooking with Chef Kevin Belton to show you a new and delicious recipe to try at home!

One-Pot Vegetarian Chili Mac

3 Tbsp. olive oil
1 onion, chopped
2 celery ribs, chopped
2 jalapeños, thinly sliced
1 tsp. kosher salt, plus more
4 garlic cloves, minced
1 (or more) chilis from canned chilis in adobo, depending on spice preference, minced
1 Tbsp. ground cumin
1 tsp. dried oregano
1 cup cilantro, chopped divided
2 1/4 cups vegetable stock
1 (28-oz.) can whole tomatoes, crushed
1 (15-oz.) can pinto, kidney, white beans, or black beans, drained and rinsed
8 oz. dry pasta, such as cavatappi
1 cup white cheddar, shredded
8 oz. mozzarella, cut into small cubes
Corn chips, such as Fritos, for topping

Heat olive oil in a large heavy-bottomed pot over medium heat. Add onion, celery, and jalapeños. Season with salt and cook until vegetables are mostly tender and onions are translucent and lightly golden, about 8 to 10 minutes.

Add garlic and cook until fragrant, 1 minute. Add minced chili, cumin, and oregano, and cook, stirring frequently, for 1 minute more. Add ½ the cilantro and stock, and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Add crushed tomatoes along with any liquid in the can.

Add beans, dry pasta, and 1 teaspoon salt. Cover, bring up to a boil, then reduce heat to a simmer and let cook with lid ajar for 14 to 16 minutes, until pasta is tender.

Remove from heat and stir in cheeses until melted. Serve with crushed corn chips and additional sliced jalapeños and onion for garnish.