Gluten-Free Texas Chili-n-Corn Mac

Are you facing long days at the office or just uncertainty about what to make for dinner? We've turned this classic frozen dinner that you'd find at your local supermarket into an easy, healthy option. Stock this satisfying supper in your freezer and the answer will be faster than takeout -- and more wallet-friendly, too.
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  • Level: Easy
  • Total: 35 min
  • Active: 20 min
  • Yield: 4 servings
  • Nutrition Info
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2 tablespoons olive oil

One 10-ounce container mushrooms, sliced

1 cup corn kernels 

1 tablespoon chili powder

2 teaspoons ground cumin

2 cloves garlic, finely chopped 

1 carrot, chopped 

1 green bell pepper, seeded and chopped

1/2 medium onion, chopped

Kosher salt and freshly ground black pepper

One 28-ounce can crushed tomatoes

One 15-ounce can red kidney beans, drained

One 8-ounce box quinoa macaroni, cooked until barely al dente

1 cup shredded Cheddar 

1 scallion, finely chopped


  1. Heat the olive oil in a large pot over medium heat. Add the mushrooms, corn, chili powder, cumin, garlic, carrot, bell pepper, onion, 1 teaspoon salt and 1/2 teaspoon pepper; cook until softened, stirring occasionally, about 10 minutes. Stir in the tomatoes and beans; bring to a boil. Stir in the cooked macaroni and toss to coat. Divide evenly between two 6-cup glass baking dishes and top each with the cheese.
  2. To eat now: Preheat the broiler to low and cook until the cheese is melted, about 3 minutes.
  3. To freeze and eat later: Cover the glass baking dish with a tight-fitting lid and freeze up to 1 month. To thaw, place in the fridge overnight. Cover with foil and bake in a 400 degree F oven until heated through about 20 minutes. 
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