One-Pot Chili Mac

Ingredients 7 items

• 1 lb ground beef (fresh or thawed)
• 2 cups elbow pasta or any small pasta, uncooked
• 1 can (14 oz) diced tomatoes
• 1 can (15 oz) kidney beans, drained
• 1 medium onion, diced
• 2 ½ cups water
• 1 tablespoon vegetable oil
• Optional: Chili powder and cumin, Garlic powder, Salt and pepper, Shredded cheese on top, Sour cream, Hot sauce

Equipment

• Large pot
• Knife and cutting board
• Can opener
• Stirring spoon

Allergens: Contains Gluten (pasta).

Instructions

1. Heat the oil in a large pot over medium heat. Add the onion and cook for 2 minutes.
2. Add the ground beef. Break it into small pieces as it cooks, about 5–7 minutes, until no pink remains.
3. Add the diced tomatoes (with their juice), drained beans, water, and uncooked pasta. Stir to combine.
4. Season with chili powder, cumin, garlic powder, salt, and pepper if you have them.
5. Bring to a boil, then reduce heat to medium-low. Cover and cook for 12–15 minutes, stirring occasionally, until the pasta is tender and most of the liquid is absorbed.
6. Serve topped with cheese or sour cream if available.