One-Pot Chili Mac Pasta
This One-Pot Chili Mac Pasta is quick, flavorful, and cheesy with a perfect spicy kick—comfort food made easy in one pot!
Equipment
- Large Deep Skillet or Dutch Oven
- Wooden Spoon or Silicone Spatula
- Measuring spoons and cups
- Knife and cutting board
- Colander
Ingredients
- 1 pound ground beef or turkey lean meat preferred
- 1 onion diced
- 2 cloves garlic minced
- 1 bell pepper diced
- 1 can (15 ounces) kidney beans drained and rinsed
- 1 can (15 ounces) black beans drained and rinsed
- 1 can (14.5 ounces) diced tomatoes including juices
- 2 cups beef or chicken broth
- 1 tablespoon chili powder
- 1 teaspoon cumin
- to taste salt and pepper
- 8 ounces elbow macaroni
- 1 cup shredded cheddar cheese
- 1/4 cup chopped fresh cilantro optional
Instructions
- In a large deep skillet or Dutch oven, heat a small drizzle of oil over medium-high heat. Add 1 pound of ground beef or turkey and cook until browned and no longer pink, breaking it up with your spoon as it cooks. Season lightly with salt and pepper.
- Once browned, add the diced onion, minced garlic, and diced bell pepper. Sauté for about 5 minutes, stirring often until the vegetables soften and the mixture is fragrant.
- Stir in the drained and rinsed kidney beans and black beans along with the canned diced tomatoes (including the juices). Sprinkle in 1 tablespoon chili powder and 1 teaspoon cumin, then stir everything until well combined. Let it simmer for a couple of minutes to allow the flavors to marry.
- Pour 2 cups of beef or chicken broth into the pot and bring the mixture to a boil. Once boiling, add the 8 ounces of elbow macaroni. Give it a good stir to prevent sticking, then reduce the heat to medium-low. Cover and let it simmer for about 10-12 minutes, stirring occasionally, until the pasta is tender and most of the liquid has been absorbed.
- Turn off the heat and sprinkle 1 cup shredded cheddar cheese over the pasta. Stir gently until the cheese melts and the pasta is creamy. Taste and adjust seasoning with additional salt and pepper if needed.
- If you love a fresh herbal note, sprinkle 1/4 cup chopped fresh cilantro right before serving.
Notes
- To avoid mushy pasta, monitor simmering time carefully and stir occasionally to prevent sticking.
- Adjust chili powder and cumin gradually after tasting to prevent overpowering flavors.
- Drain and rinse canned beans well to reduce excess sodium and canned taste.
- Store leftovers in airtight containers in the refrigerator for 3-4 days or freeze up to 3 months.
- For a vegetarian version, omit meat and add extra beans or plant-based proteins like mushrooms or lentils.