One Pot Chili Mac
This delicious one-pot Chili Mac brings together the hearty flavors of chili, tender macaroni, and creamy melted cheese in a single pot. It's the ultimate comfort food—quick, easy, and perfect for feeding a crowd or enjoying leftovers the next day.
Servings: 6
Calories: 558kcal
Ingredients
- 1 tablespoon olive oil
- 1 ½ cups chopped yellow onion
- 1 cup chopped red bell pepper
- 1 lb 93% lean ground beef
- 1 tablespoon minced garlic about 3 cloves
- 4 teaspoons chili powder
- 2 teaspoons ground cumin
- 1 ½ teaspoons smoked paprika
- 1 28 oz can crushed tomatoes
- 1 15 oz can low-sodium chicken broth, plus ½ cup more to thin if necessary
- 1 4 oz can diced green chilies (mild or hot)
- 8 oz dry elbow macaroni 2 cups
- 1 15 oz can dark red kidney beans, drained and rinsed
- Salt and black pepper to taste
- ½ cup half and half or ⅓ cup heavy cream
- 1 ½ cups shredded sharp cheddar cheese plus extra for topping
Optional Toppings
- Sliced green onions
- Sour cream
- Diced tomatoes
- Cayenne pepper
Instructions
- Heat olive oil in a large pot over medium-high heat.
- Add chopped onion and red bell pepper, sautéing for about 5 minutes until softened. Push to the side of the pot.
- Add ground beef to the cleared space and let it sear for 3 minutes. Break up the beef and stir to combine with the onion and bell pepper. Continue cooking until beef is nearly cooked through, about 2 minutes.
- Add minced garlic and cook for another 30 seconds. Stir in chili powder, cumin, and smoked paprika, cooking for 1 minute to toast the spices.
- Pour in crushed tomatoes, chicken broth, and diced green chilies. Stir in the macaroni and kidney beans. Season with salt and pepper.
- Bring the mixture to a simmer, then reduce heat to low. Cook uncovered, stirring occasionally, until the pasta is cooked, about 12–15 minutes.
- Remove from heat and stir in half and half and shredded cheddar cheese until smooth and creamy. Add more chicken broth if you prefer a thinner consistency.
- Serve with optional toppings like sliced green onions, sour cream, diced tomatoes, or extra cheese.
Notes
This recipe yields about 10 cups.
Adjust the spice level by choosing mild or hot diced green chilies, or add cayenne pepper for extra heat.
Store leftovers in an airtight container in the fridge for up to 3 days.
Adjust the spice level by choosing mild or hot diced green chilies, or add cayenne pepper for extra heat.
Store leftovers in an airtight container in the fridge for up to 3 days.