One-Pot Chili Mac
A hearty, comforting one-pot dish that combines pasta, meat, and spices, perfect for family dinners.
Ingredients
Main Ingredients
- 1 lb ground beef (or turkey/plant-based) Adds heartiness. Lean ground meat works well for a healthier option.
- 1 medium onion, diced Sweetness and texture; feel free to replace with shallots for a gentler flavor.
- 2 cloves fresh garlic, minced For depth and warmth; use garlic powder if fresh isn’t available.
- 2 cups uncooked elbow macaroni The classic pasta shape; try whole wheat for added nutrition.
- 1 can (15 oz) diced tomatoes Juicy and tangy; fire-roasted for a smoky touch if desired.
- 1 can (15 oz) kidney beans, drained For protein and creaminess; swap for black beans for a different taste.
- 2 cups beef or vegetable broth Enhances richness; homemade stock makes it even better.
- 2 tablespoons chili powder The star of the show for spice. Add cayenne if you love heat.
- 1 teaspoon cumin Infuses a warm, earthy note; a must-have for depth.
- Salt and pepper, to taste The seasoning heroes, tailoring the flavor to your liking.
- Optional toppings: Shredded cheese, sour cream, chives, or avocado To elevate your indulgent treat.
Instructions
Cooking Instructions
- In a large pot, heat a drizzle of oil over medium heat. Add the diced onion, bell pepper, and minced garlic. Sauté until soft and fragrant, about 5 minutes.
- Push the veggies to one side of the pot, and add the ground beef. Cook until browned, breaking it up with a spatula, about 6-7 minutes. Season with salt and pepper.
- Stir in chili powder and cumin. Cook for another minute, allowing the spices to bloom.
- Add the diced tomatoes, drained beans, uncooked macaroni, and broth. Bring to a boil, then reduce heat and cover. Let it simmer for about 12-15 minutes, stirring occasionally.
- Once the pasta is cooked through, taste and adjust seasonings if necessary. Remove from heat and let it rest for a couple of minutes before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. To reheat, add a splash of broth or water to loosen it up and warm over low heat.