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One-Pot Chili Mac
One-Pot Chili Mac is the perfect comfort dish that comes together in about 30 minutes. Savory chili mixed with tender macaroni and melty cheese. Kids and adults will be requesting this time and time again!
Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 6
Calories: 675 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 2 tablespoon olive oil
- 1 cup onion chopped
- 1 bell pepper red, yellow, or green, seeded and chopped
- 1 Jalapeño stemmed, seeded, and finely chopped
- 3 cloves garlic minced
- 1 lb ground beef
- 2 tablespoon chili powder
- 2 teaspoon ground cumin
- 1½ teaspoon kosher salt
- 1 teaspoon ground black pepper
- 1 14.5 oz can fire-roasted tomatoes
- 1 8 oz can tomato sauce
- 3 cups beef broth or stock
- 2 cups elbow macaroni
- 3 cups cheddar cheese grated, divided
- ¼ cup cilantro fresh, chopped, for garnish (optional)
Instructions
- Heat the oil in a large skillet or pot over medium heat. Add the onions, bell peppers, and jalapeño, and sauté until soft, stirring often, about 4 minutes. Stir in the garlic and cook for another 30 seconds to 1 minute.
- Add the ground beef, breaking up with a wooden spoon, and cook until no longer pink, stirring occasionally. Spoon out most of the grease and discard it safely.
- Stir in the chili powder, cumin, salt, and pepper. Cook for a couple of minutes, stirring often. Add the tomatoes, tomato sauce, and broth and bring to a strong simmer.
- Stir in the macaroni. Turn the heat to low and cover. Cook until al dente, usually about 10 minutes. Remove the lid and stir. The sauce should not be runny, but still "saucy." Turn the heat off.
- Stir in half of the cheese (1½ cups) until melted. Sprinkle with the remaining cheese. Place the lid back on the pan and let rest for about 5 minutes, or until the cheese on top has melted.
- Serve at once with chopped cilantro, if desired.
Cup of Yum
Notes
- NOTE: Watch the video near the top of the recipe for visual guidance.
- NOTE:
- Ground turkey is a great substitute for ground beef. Ground chicken can be used, too.
- Diced tomatoes can be substituted for fire-roasted. If you don't like chunky tomatoes, you can purée them, or substitute the diced tomatoes with tomato sauce (you would need 1 14-ounce can and 1 8-oz can).
- Leftovers will keep in an air-tight container with a lid for up to 5 days. Reheat on the stove over medium heat with a couple of splashes of broth or water.
Nutrition Information
Calories
675kcal
(34%)
Carbohydrates
42g
(14%)
Protein
35g
(70%)
Fat
28g
(43%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
2g
Monounsaturated Fat
6g
Trans Fat
1g
Cholesterol
110mg
(37%)
Sodium
842mg
(35%)
Potassium
582mg
(17%)
Fiber
4g
(16%)
Sugar
4g
(8%)
Vitamin A
2060IU
(41%)
Vitamin C
31mg
(34%)
Calcium
458mg
(46%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 675
% Daily Value*
| Calories | 675kcal | 34% |
| Carbohydrates | 42g | 14% |
| Protein | 35g | 70% |
| Fat | 28g | 43% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 110mg | 37% |
| Sodium | 842mg | 35% |
| Potassium | 582mg | 12% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 2060IU | 41% |
| Vitamin C | 31mg | 34% |
| Calcium | 458mg | 46% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.