Favorite Chili Mac
Get ready for unbeatable comfort food with this hearty and satisfying Favorite Chili Mac recipe! Combining the bold flavors of chili with the creamy indulgence of macaroni and cheese, this one-pot wonder is brimming with ground beef or turkey, tender elbow pasta, red kidney beans, and a robust blend of spices like chili powder, cumin, and paprika. Simmered to perfection in a rich tomato and broth base, then finished with gooey shredded cheddar, this dish is the ultimate crowd-pleaser for busy weeknights or casual gatherings. Quick to prepare in just 40 minutes and customizable with fresh cilantro or parsley for a vibrant garnish, this chili mac promises a deliciously cozy meal that tastes like it’s been slow-cooked all day. Perfect for family dinners or meal prepping, this one-pot meal packs flavor, convenience, and comfort all in one!
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 1 pound Ground beef (or ground turkey)
- 1 tablespoon Olive oil
- 1 medium Onion, diced
- 3 cloves Garlic, minced
- 14.5 ounces Diced tomatoes with juice
- 8 ounces Tomato sauce
- 2 cups Beef broth (or chicken broth for turkey)
- 15 ounces Red kidney beans, drained and rinsed
- 2 cups Elbow macaroni, uncooked
- 2 tablespoons Chili powder
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 cups Shredded cheddar cheese
- 2 tablespoons Fresh cilantro or parsley, chopped (optional for garnish)
Instructions
Heat a large pot or Dutch oven over medium-high heat. Add the olive oil.
Once the olive oil is hot, add the ground beef (or ground turkey) and cook until browned, breaking it up with a spatula, about 5-7 minutes. Drain any excess grease if necessary.
Add the diced onion and minced garlic to the pot. Cook until the onion is softened, about 3 minutes.
Stir in the chili powder, cumin, paprika, salt, and black pepper. Cook for 1 minute to toast the spices.
Add the diced tomatoes (with their juice), tomato sauce, and beef broth to the pot. Stir to combine.
Add the kidney beans and bring the mixture to a boil.
Stir in the uncooked macaroni. Lower the heat to medium-low, cover, and simmer for 10-12 minutes, or until the macaroni is tender. Stir occasionally to prevent sticking.
Once the macaroni is cooked, reduce the heat to low and stir in the shredded cheddar cheese. Mix until the cheese is fully melted and incorporated.
Taste and adjust seasoning if needed.
Serve hot, garnished with fresh cilantro or parsley if desired.
Nutrition Facts
Calories |
610 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.9 g | 40% | |
| Saturated Fat | 14.8 g | 74% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 101 mg | 34% | |
| Sodium | 1158 mg | 50% | |
| Total Carbohydrate | 51.3 g | 19% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 6.5 g | ||
| Protein | 33.9 g | 68% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 338 mg | 26% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 814 mg | 17% | |
*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.
