Gluten-Free Chili Mac
Get ready to savor the ultimate comfort food with this hearty and flavorful Gluten-Free Chili Mac recipe! Perfect for busy weeknights or casual gatherings, this dish combines two crowd-pleasers—zesty chili and creamy macaroni—all while being entirely gluten-free. Featuring tender gluten-free elbow macaroni, seasoned ground beef, aromatic spices like chili powder and cumin, and wholesome ingredients like diced tomatoes, kidney beans, and melted cheddar cheese, this one-pot wonder is as satisfying as it is simple to prepare. With just 45 minutes from start to finish, this family-friendly meal is a great option for those seeking quick, affordable recipes that don’t compromise on taste or dietary needs. Garnish with vibrant green onions for a pop of color, and enjoy a dish bursting with bold flavors that will become a fast favorite!
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Recipe Information
Ingredients
- 12 oz Gluten-Free Elbow Macaroni
- 1 lb Ground Beef
- 1 tbsp Olive Oil
- 1 large Onion, diced
- 3 cloves Garlic Cloves, minced
- 1 medium Red Bell Pepper, diced
- 2 tbsp Chili Powder
- 1 tsp Ground Cumin
- 1 tsp Paprika
- 1 tsp Salt
- 0.5 tsp Black Pepper
- 1 can (14.5 oz) Diced Tomatoes
- 1 can (8 oz) Tomato Sauce
- 1 can (15 oz) Kidney Beans, drained and rinsed
- 2 cups Cheddar Cheese, shredded
- 2 cups Water
- 2 tbsp Green Onions, chopped (optional for garnish)
Instructions
Bring a large pot of salted water to a boil. Add the gluten-free elbow macaroni and cook according to package instructions until al dente. Drain and set aside.
In the same pot, heat olive oil over medium-high heat. Add the ground beef and cook until browned and cooked through, about 5-7 minutes. Drain excess fat if necessary.
Add the diced onion, minced garlic, and diced red bell pepper to the pot. Sauté until the vegetables are softened, about 5 minutes.
Stir in chili powder, cumin, paprika, salt, and black pepper. Cook for another 1-2 minutes to allow the spices to become fragrant.
Add the diced tomatoes, tomato sauce, kidney beans, and 2 cups of water. Stir well to combine and bring the mixture to a simmer.
Reduce heat to low and let the chili mixture simmer for 10-15 minutes, stirring occasionally, until slightly thickened.
Add the cooked macaroni to the pot and stir until well combined.
Sprinkle shredded cheddar cheese over the top, cover, and let the cheese melt for about 2-3 minutes.
Serve garnished with chopped green onions if desired.
Nutrition Facts
Calories |
3912 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 179.1 g | 230% | |
| Saturated Fat | 84.4 g | 422% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 561 mg | 187% | |
| Sodium | 5164 mg | 225% | |
| Total Carbohydrate | 399.8 g | 145% | |
| Dietary Fiber | 48.7 g | 174% | |
| Total Sugars | 30.1 g | ||
| Protein | 188.4 g | 377% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 2052 mg | 158% | |
| Iron | 28.0 mg | 156% | |
| Potassium | 4186 mg | 89% | |
*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.
