Easy One Pot Chili Mac
Servings: 8
Calories: 400kcal
Equipment
- 1 Large Pot
Ingredients
- 2 tbsp Olive Oil
- 1 Pound Ground Chicken or Ground Beef Optional
- 1 Yellow Onion
- 2 Cloves of Garlic
- 2 tbsp Flour
- 2 tbsp Chili Powder Adjust to taste
- 1 15oz Can Diced Tomatoes
- 1 15oz Can Tomato Sauce
- 1 15oz Can Kidney Beans Drained
- 1 15oz Can Pinto Beans Drained
- 1 15oz Canned Corn Kernels Substitute 1C frozen corn if preferred
- Dash of Red Peppers Optional
- 1 tsp Salt To Taste
- ½ tsp Pepper
- ½ tsp Cumin
- 3 cups Chicken Broth Substitute Vegetable Broth
- 2 cups Uncooked Macaroni Noodles
- 1½ cups Shredded Sharp Cheddar Cheese
- Pinch Ground Cinnamon Optional
Instructions
- In a large pot (5 QT) add olive oil and brown the ground meat.
- Once browned, drain and remove
- Dice onion and mince garlic. Sauté onions and garlic over medium heat until soft and transparent, about 3 mins. Add the browned meat back in the pot.
- Stir in the flour and chili powder. Sauté for about 2 mins until the chili powder and flour mixture coat the pan.
- Drain and rinse the kidney and pinto beans and add to the pot.
- Add the tomato sauce, diced tomato, corn, and broth sir until well combined.
- season with salt, pepper, cumin, cinnamon. and crushed red peppers (if desired)
- Add the uncooked macaroni noodles to the pot, sir to combine. Cover with lid and heat on medium high heat until chili reached a boil. Be sure to sure every min or so to prevent the pasta from sticking to the bottom of the pan.
- When the pot reaches a boil, turn heat down to low and cook for 12-16 min until the pasta is tender. Keep stirring the chili frequently.
- Once the paste is tender and the chili is thick and saucy, add in the cheese and stir to combine.
- Enjoy!