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One-Pot Chili Mac

A cozy, heartwarming blend of chili and macaroni that's easy to prepare and perfect for family dinners.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 550
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound ground beef (or turkey for a healthier option)
  • 1 medium onion, finely chopped the sweeter the better
  • 2 cloves garlic, minced for that aromatic magic
  • 1 can (15 oz) kidney beans, drained and rinsed bring added protein
  • 1 can (15 oz) diced tomatoes the base of your chili flavors
  • 2 cups beef or vegetable broth or homemade broth for extra love
  • 2 cups elbow macaroni or swap for whole-wheat or gluten-free pasta
  • 1 tablespoon chili powder spice it up according to taste
  • 1 teaspoon cumin for that earthy note
  • Salt and pepper to taste
Optional Toppings
  • shredded cheese
  • sour cream
  • sliced green onions
  • avocado

Method
 

Preparation
  1. In a large pot, heat a drizzle of olive oil over medium heat.
  2. Add the ground beef and cook until browned, about 5-7 minutes.
  3. Stir in the chopped onion and minced garlic. Cook until the onion is softened, about 3-4 minutes.
  4. Mix in the kidney beans and diced tomatoes, followed by the chili powder, cumin, salt, and pepper. Stir well to combine.
  5. Add the beef or vegetable broth and bring the mixture to a gentle simmer.
  6. Stir in the elbow macaroni. Cover the pot and let it cook for about 10-12 minutes, or until the pasta is tender. Stir occasionally to prevent sticking.
  7. Once the pasta is cooked, taste and adjust seasoning.
  8. If desired, top with shredded cheese and let it melt into a gooey delight.
  9. Ladle the chili mac into bowls and garnish with your favorite toppings.

Notes

Leftovers can be stored in an airtight container for up to 3 days or frozen for up to 3 months. Reheat with a splash of broth.