Easy One Pot Chili Mac
When you can’t decide between chili and pasta, this one pot chili mac gives you the best of both in an easy dinner everyone loves.
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Ingredients
- 1 yellow onion, about 1 cup finely chopped
- 2 cloves of garlic, minced
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1 teaspoon onion powder
- 1 teaspoon oregano
- 1 teaspoon salt
- 1 can of kidney beans, rinsed and drained
- 14 ounce can of crushed tomatoes
- 3 cups beef broth, or water
- 8 ounces macaroni, about 2 cups
- 1 cup shredded cheddar
Instructions
- Heat a large skillet (with a lid) over medium heat. Add the olive oil, let it heat up for 15 seconds, then add the onions and garlic. Sauté for about 3 minutes until the onions are soft and translucent.
- Add the ground beef to the skillet and continue stirring and cooking, breaking it up as you go, until the beef is cooked through. If your beef is higher in fat, you can drain the excess from the skillet.
- Add the seasonings and stir. Add the kidney beans, crushed tomatoes, and beef broth (or water), and macaroni to the skillet. Bring the liquid to a low boil, then reduce the heat to the lowest setting and cover.
- Cook everything in the skillet for 12 minutes, opening the lid to stir once or twice. The pasta should be cooked but slightly firm at this point. Turn the heat off, add half of the cheese, and stir. Top with the remaining cheese, cover, and let it sit for 5 minutes.
Notes
- Swap the seasonings (chili powder, smoked paprika, cumin, onion powder, oregano, and salt) for 2 ½ tablespoons of your favorite chili seasoning mix.
Nutrition
Serving: 1 bowl | Calories: 440kcal | Carbohydrates: 47g | Protein: 33g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 66mg | Sodium: 895mg | Potassium: 1040mg | Fiber: 7g | Sugar: 5g | Vitamin A: 901IU | Vitamin C: 8mg | Calcium: 203mg | Iron: 5mg
