Quick and Easy One Pot Chili Mac

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey reduces fat content while maintaining protein.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: monterey jack

Reduced-fat cheese lowers calories without sacrificing flavor.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: chicken broth

Vegetable broth is lower in calories and can be more affordable.

diced tomatoes

🥗Healthier: fresh tomatoes

💰Cheaper: canned tomatoes

Canned tomatoes are often less expensive and have a long shelf life.

In a small bowl, combine 1 tbsp of chili powder, 1 tsp paprika, 1 tsp garlic powder, 1 tsp oregano, 1/2 tsp cumin, and 1/2 tsp ground black pepper.

In a saucepan, cook 1 lb of lean ground beef over medium-high heat until no pink remains; drain the meat and set aside.

Sauté 1 small diced onion over medium heat until soft and translucent, about 3 to 5 minutes.

Add the cooked ground beef back to the pot and stir to combine.

Add the combined seasonings to the beef and stir until the meat is fully coated.

Pour in a 15 oz can of crushed tomatoes and add 1 tbsp of tomato paste; stir to combine.

Pour in 3 cups of beef broth and 2 cups of elbow macaroni; stir until combined.

Add a 15 oz can of drained and rinsed navy beans; stir until the beans are fully submerged in the liquid.

Place the lid on the pot and turn the heat up to medium-high until it comes to a boil.

Once boiling, stir the mixture and reduce the heat to medium-low to continue simmering.

Put the lid back on and cook the macaroni for 7 to 10 minutes until tender, stirring a few times to prevent sticking.

Once the macaroni is fully cooked, add in 2 cups of freshly shredded cheese (1 cup cheddar and 1 cup pepperjack) and stir until combined.

Place the lid on the pot and remove from heat, allowing the chili mac to rest for 5 minutes before serving.

If desired, top with Frito corn chips and a sprinkle of freshly shredded cheese.

Cooking Techniques

Equipment Needed

Spice Level: