One-Pot Chili Mac Hearty and Simple Comfort Meal

One-Pot Chili Mac is the ultimate comfort meal that combines hearty flavors with quick prep. You’ll get all the goodness of chili and pasta in one pot, making cleanup easy. Whether you’re feeding a crowd or enjoying a cozy night in, this dish satisfies every craving. Let’s dive into the simple ingredients and steps you need to whip up this warm, tasty delight!

Ingredients

Main Ingredients

- 1 lb ground turkey or beef

- 1 medium onion, finely chopped

- 2 cloves garlic, minced

- 1 bell pepper, diced (choose your favorite color)

- 1 can (15 oz) black beans, thoroughly drained and rinsed

- 1 can (15 oz) diced tomatoes with green chilies, including the juices

- 2 cups chicken or vegetable broth

- 2 cups elbow macaroni

- 2 tablespoons chili powder

- 1 teaspoon ground cumin

- 1 teaspoon smoked paprika

- Salt and black pepper to taste

In this recipe, I like to use ground turkey for a leaner option, but ground beef works great too. The onion, garlic, and bell pepper bring a nice base flavor. The black beans add protein and texture, while the diced tomatoes give it that rich, saucy goodness. Don't forget the broth; it helps cook the macaroni and keeps everything moist. The elbow macaroni is perfect because it holds the sauce well. The combination of chili powder, cumin, and smoked paprika gives this dish its warmth and depth.

Optional Garnishes

- 1 cup shredded sharp cheddar cheese

- Fresh cilantro or thinly sliced green onions for garnish (optional)

I love adding sharp cheddar cheese at the end. It melts beautifully and adds creaminess. For a fresh touch, I sprinkle on cilantro or green onions. They brighten the dish and add a nice crunch. Feel free to skip the garnishes if you want. Just know that they add an extra layer of flavor!

Step-by-Step Instructions

Cooking the Meat and Vegetables

Start by heating a drizzle of olive oil in a large pot over medium heat. Add 1 pound of ground turkey or beef. Brown the meat for about 5-7 minutes. Make sure it crumbles as it cooks.

Next, add 1 medium onion, finely chopped, 2 cloves of minced garlic, and 1 diced bell pepper. Sauté them together for about 5 minutes. You want the onion to look clear and the bell pepper to soften.

Combining Ingredients

Now it's time to mix in more flavors. Stir in 1 can of black beans, drained and rinsed, and 1 can of diced tomatoes with green chilies, juices included. Next, pour in 2 cups of chicken or vegetable broth. Add 2 cups of elbow macaroni, 2 tablespoons of chili powder, 1 teaspoon of ground cumin, and 1 teaspoon of smoked paprika. Season with salt and black pepper. Mix everything well to blend the spices.

Cooking Process

Increase the heat to bring your mixture to a rolling boil. Once it boils, reduce the heat to low. Cover the pot and let it simmer for about 10-12 minutes. Stir occasionally to keep the pasta from sticking. You want the pasta to be cooked al dente and most of the liquid absorbed.

Finishing Touches

After cooking, take the pot off the heat. Fold in 1 cup of shredded sharp cheddar cheese. Stir until it melts and makes the dish creamy. Taste your chili mac. Adjust seasoning if needed. If you like it spicier, add a pinch of chili powder or some salt. Serve hot in bowls and enjoy!

Tips & Tricks

Cooking Tips

- How to prevent sticking: Stir the pasta often while it cooks. This keeps it from sticking to the pot. Use a non-stick pot if you have one. A little oil can help too.

- Ensuring the perfect pasta texture: Cook the elbow macaroni until it is al dente. This means it should be firm but not hard. Check it a minute or two before the time on the package.

Flavor Enhancements

- Recommended spice adjustments: If you like more heat, add extra chili powder. A dash of cayenne pepper can also spice it up. Taste as you go to find what you like best.

- Adding additional ingredients for flavor: Try adding corn or diced jalapeños for extra flavor. Fresh herbs like cilantro can brighten up the dish.

Serving Suggestions

- Best accompaniments and side dishes: Serve your chili mac with a side salad or some crusty bread. A dollop of sour cream on top adds creaminess. You can also enjoy it with tortilla chips for a nice crunch.

Variations

Ingredient Swaps

You can easily swap out proteins in this dish. Ground turkey offers a leaner option, while ground beef adds richness. For a twist, try cooked chicken or even sausage. Each choice brings a unique flavor.

Different pasta types work well too. Elbow macaroni is classic, but you can use shells or penne. Gluten-free pasta also fits nicely into this recipe. It will cook in the same way, giving you a hearty meal.

Heat Levels

Adjusting the spice level can make this dish perfect for your taste. If you like it mild, cut back on the chili powder. For a kick, add extra chili powder or cayenne pepper. You can also mix in jalapeños for a fresh heat.

Toppings can add more spice too. Try sliced jalapeños, hot sauce, or spicy cheese for added flavor. Each bite can be as fiery as you want.

Dietary Modifications

If you want to make this dish vegetarian, skip the meat and add more beans. Black beans and kidney beans can boost protein. You can also add vegetables like zucchini or mushrooms for texture.

For a vegan option, use plant-based cheese and vegetable broth. This makes the dish creamy without dairy.

Going gluten-free is easy too. Use gluten-free pasta and check canned goods for gluten-free labels. This way, everyone can enjoy this comforting meal.

Storage Info

Refrigeration Tips

To store your One-Pot Chili Mac, let it cool down first. Place the leftovers in airtight containers. Make sure to leave some space at the top for expansion. This method keeps it fresh longer. The chili mac stays good in the fridge for about 3 to 5 days. I recommend using glass or BPA-free plastic containers. They are safe and easy to clean.

Freezing Instructions

To freeze your chili mac, you will need to cool it completely. Then, scoop it into freezer-safe bags or containers. Remove as much air as you can to prevent freezer burn. You can freeze it for up to 3 months. When you want to eat it, thaw it in the fridge overnight. To reheat, simply warm it in a pot over low heat. Add a splash of broth if it's too thick. You can also microwave it if you are short on time. Just be sure to stir it halfway through.

FAQs

How long will One-Pot Chili Mac last in the fridge?

One-Pot Chili Mac will last about 3 to 4 days in the fridge. Make sure to store it in an airtight container. This keeps it fresh and tasty. When you are ready to eat, just reheat it on the stove or in the microwave.

Can I make One-Pot Chili Mac ahead of time?

Yes, you can make One-Pot Chili Mac ahead of time. This dish is great for meal prep. Cook it and let it cool before storing it. You can make a big batch and enjoy it throughout the week. Just remember to reheat it well before serving.

What can I serve with One-Pot Chili Mac?

You can serve One-Pot Chili Mac with a fresh side salad. A simple green salad pairs well. You might also enjoy it with cornbread or crusty bread. For drinks, consider iced tea or a light beer. These options enhance the meal without overpowering the flavors.

Is it possible to make this recipe in a slow cooker?

Yes, you can adapt this recipe for a slow cooker. Start by browning the meat in a pan first. Then add all the other ingredients into the slow cooker. Cook on low for about 6 to 8 hours. This method makes it easy and hands-off. Enjoy the rich flavors that develop over time!

This blog post provided a complete guide to making One-Pot Chili Mac. We covered essential ingredients, step-by-step cooking instructions, and helpful tips for perfecting your dish. You learned how to customize flavors, make dietary swaps, and properly store leftovers.

In the end, this dish is not just easy to prepare; it’s also flexible and satisfying. Experiment with your ingredients and enjoy this comforting meal any night of the week. Get cooking and make it your own!