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–+ servings

Chili Mac

A hearty and comforting dish combining macaroni pasta with a spicy chili sauce, perfect for a family dinner.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

Pasta and Chili Base
  • 2 cups elbow macaroni uncooked
  • 1 tablespoon olive oil for sautéing
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 1 can diced tomatoes 14.5 oz, undrained
  • 1 can kidney beans 15 oz, drained and rinsed
  • 1 can chili beans 15 oz, undrained
  • 1 cup beef broth or vegetable broth
  • 2 tablespoons chili powder adjust to taste
  • 1 teaspoon cumin
  • 1 teaspoon salt to taste
  • 1/2 teaspoon black pepper to taste
Toppings
  • 1 cup shredded cheddar cheese for serving
  • 1/4 cup sour cream for serving
  • 1/4 cup green onions sliced, for garnish

Method
 

Cook the Pasta
  1. In a large pot, bring salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente. Drain and set aside.
  2. In the same pot, heat olive oil over medium heat.
Prepare the Chili
  1. Add diced onion to the pot and sauté until translucent, about 5 minutes.
  2. Stir in minced garlic and cook for an additional minute until fragrant.
  3. Add diced tomatoes, kidney beans, chili beans, beef broth, chili powder, cumin, salt, and black pepper. Bring to a simmer.
  4. Let the chili mixture simmer for about 10 minutes, stirring occasionally.
Combine and Serve
  1. Stir the cooked macaroni into the chili mixture until well combined.
  2. Serve hot, topped with shredded cheddar cheese, sour cream, and sliced green onions.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 60gProtein: 20gFat: 15gSaturated Fat: 7gFiber: 10gSugar: 5g

Notes

For a vegetarian version, substitute the beef broth with vegetable broth and omit the kidney beans.

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