One Pot Chili Mac
Servings: 6 people
Calories: 495 kcal
Chili Mac is a hearty, delicious dish filled with ground beef, noodles, cheese, beans, and so much more. Now you can take your weeknight meals to another level with this one pot chili mac recipe! It's so easy to make in just one pot, and it's ready to serve in 30 minutes.
1 tbsp olive oil 1 lb lean ground beef 1 medium onion diced 32 oz chicken broth 2 tbsp minced garlic 10 oz macaroni noodles 1 tsp black pepper 1 tsp cumin 1 tsp white pepper 14.5 oz fire roasted diced tomatoes 1 cup pinto beans 1 cup chili beans 1 cup shredded cheddar cheese Fresh parsley to garnish
In a medium pot add olive oil, garlic, and diced onion and sauté for 2 minutes.
Add seasonings and ground beef and cook until brown, about 4-5 minutes.
Stir in the chicken broth, diced tomatoes, pinto beans and chili beans. Bring the mixture to a simmer, stirring frequently.
Once the mixture is simmering, add in the macaroni noodles and bring to a boil. Once the mixture is boiling, reduce back to a simmer and cook for 12-15 minutes, or until noodles are fully cooked.
Remove from heat, top with cheese, and let it rest (do not stir) until the cheese is melted. About 3 minutes.
Scoop into bowls and sprinkle with extra cheese if desired and garnish with fresh parsley.
Make this chili mac in a dutch oven or heavy bottomed pan. It will distribute the heat more evenly.
Make sure that the macaroni is fully cooked before taking the pan off of the heat.
Store leftovers in the fridge, covered, for 3-4 days.
Reheat the chili mac on the stovetop, or in the microwave for about 3 to 4 minutes.
If making ahead of time, make sure it's fully cooled before storing.
You can also freeze chili mac for up to 3 months.
Calories: 495 kcal | Carbohydrates: 57 g | Protein: 33 g | Fat: 14 g | Saturated Fat: 6 g | Cholesterol: 67 mg | Sodium: 1136 mg | Potassium: 864 mg | Fiber: 7 g | Sugar: 6 g | Vitamin A: 463 IU | Vitamin C: 15 mg | Calcium: 220 mg | Iron: 5 mg