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One-Pot Chili Mac
Pasta, ground beef, tomatoes, and beans cooked together in one pot. It's chili meets mac and cheese without the cheese packet — hearty, thick, and hard to mess up.
Allergens: Contains Gluten (pasta).
Ingredients
- 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
- 2½ cups water
- 1 tablespoon vegetable oil
Optional Extras
- 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
Instructions
- Heat the oil in a large pot over medium heat. Add the onion and cook for 2 minutes.
- Add the ground beef. Break it into small pieces as it cooks, about 5–7 minutes, until no pink remains.
- Add the diced tomatoes (with their juice), drained beans, water, and uncooked pasta. Stir to combine.
- Season with chili powder, cumin, garlic powder, salt, and pepper if you have them.
- 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.
- Serve topped with cheese or sour cream if available.
Notes
- Ground turkey works too. Same method, same timing.
- Add corn: Stir in a drained can of corn with the beans for more color and sweetness.
- Mac and cheese version: Stir in ½ cup shredded cheese at the end for a cheesy chili mac.
- The pasta cooks in the pot so there's no need to boil it separately. One pot, one cleanup.
- Freezes well. Portion into containers for easy future meals.