Why I love this one pot chili mac recipe
Obviously, we already know that I’m obsessed with chili. It’s been one of my favorite things to eat for as long as I can remember.
I could eat it at least one a week, but eventually, the same old recipe gets old. So I’m always trying out new recipes to change things up a little.
This one pot chili mac isn’t too different from the usual flavors I go for when making chili, but its preparation is definitely a change. And, I used some chili beans instead of my usual red kidney beans.
Have you ever used chili beans before? I didn’t even know they were a thing until my sister, who despises kidney beans, asked that we use them last time we had chili together. They come already seasoned in the can. How cool is that?
Anyway, to make the chili, you basically sauté the onions and garlic and brown the beef before adding the remaining ingredients, including the chicken broth which will provide enough liquid to cook the macaroni.
You could easily substitute beef broth in its place, but I find that the chicken broth really mellows out the flavor, making the spices stand out a little more than if I had used beef broth.
Either way, use what you have or what you prefer, it will still turn out great. And, don’t forget to top the chili with some vegan cheese before serving.Print
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 pound ground beef
- 1 can chili beans in mild sauce, drained
- 1 can diced tomatoes with juice
- 4 cups reduced-sodium chicken broth
- 2–3 tablespoons chili powder
- 2 teaspoons paprika
- 1/2 teaspoons oregano
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 12 ounces elbow macaroni
- 2 cups shredded vegan cheese (optional, for topping)
- In a large stockpot, heat olive oil over medium heat. Add onion, garlic and ground beef. Sauté until beef has browned – about 5 minutes.
- Add diced tomatoes, chili beans, chicken broth and seasonings. Increase heat to medium-high and bring to a boil.
- Reduce heat to a simmer and add elbow macaroni. Cover the pot and simmer until liquid has been absorbed and macaroni is tender – about 10 minutes (depending on brand).
- Calories: 0
- Sugar: 0 g
- Sodium: 0 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 0 mg
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