Delicious Chili and Pasta Skillet
One-pot perfection meets hearty comfort food in this Delicious Chili and Pasta Skillet, an easy weeknight dinner that’s both satisfying and packed with flavor. This 30-minute recipe combines tender elbow macaroni with ground beef (or turkey for a lighter twist), vibrant diced vegetables, and protein-rich kidney beans, all simmered in a robust chili-spiced tomato broth. Topped with melty cheddar cheese and a sprinkle of fresh parsley or green onions, it’s a crowd-pleasing dish that’s simple to prepare and even simpler to love. With minimal cleanup and bold flavors, this skillet meal is ideal for busy evenings yet hearty enough to impress. Whether you're craving classic comfort food or seeking a kid-approved dinner idea, this chili and pasta combo is sure to become a family favorite.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound ground beef (or ground turkey for a lighter option)
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 large red bell pepper, diced
- 14.5 ounces canned diced tomatoes (with juices)
- 15 ounces canned kidney beans, drained and rinsed
- 2 cups low-sodium chicken or beef broth
- 1.5 cups uncooked elbow macaroni
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 0.5 teaspoons paprika
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 cup shredded cheddar cheese
- 2 tablespoons fresh parsley or green onions, chopped (optional, for garnish)
Instructions
Heat olive oil in a large skillet over medium-high heat.
Add ground beef and cook until browned, breaking it apart with a wooden spoon, about 5-7 minutes. Drain excess fat if necessary.
Add the diced onion, minced garlic, and diced red bell pepper to the skillet. Cook for 3-4 minutes, stirring occasionally, until the vegetables begin to soften.
Stir in chili powder, cumin, paprika, salt, and black pepper. Cook for 1-2 minutes until fragrant.
Add the canned diced tomatoes (with their juices), kidney beans, and broth. Stir well to combine.
Bring the mixture to a gentle boil, then stir in the uncooked elbow macaroni.
Reduce the heat to low, cover the skillet with a lid, and simmer for 12-15 minutes, stirring occasionally, until the pasta is cooked to al dente.
Remove the lid and stir in the shredded cheddar cheese until fully melted and combined.
Taste and adjust seasonings as needed.
Serve hot, garnished with chopped parsley or green onions if desired.
Nutrition Facts
Calories |
3080 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 162.0 g | 208% | |
| Saturated Fat | 65.9 g | 330% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 484 mg | 161% | |
| Sodium | 5032 mg | 219% | |
| Total Carbohydrate | 248.3 g | 90% | |
| Dietary Fiber | 38.9 g | 139% | |
| Total Sugars | 32.1 g | ||
| Protein | 160.0 g | 320% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1208 mg | 93% | |
| Iron | 25.2 mg | 140% | |
| Potassium | 4481 mg | 95% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
