Description
A hearty and comforting chili mac that combines ground beef, macaroni, and beans in a savory broth.
Ingredients
Scale
- 1 tbsp extra virgin olive oil
- 1 sweet onion (diced)
- 1 lb lean ground beef
- 1 packet chili seasoning (about 2 tbsp)
- 1 can diced tomatoes (28oz)
- 4 cups beef broth
- 1 cup elbow macaroni (uncooked)
- 1 can kidney beans (drained and rinsed, 19oz/540ml can)
- 1 cup grated cheddar cheese
- to taste salt and pepper
- for garnish sliced green onions (optional)
Instructions
- Heat the extra virgin olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook until softened, about 5 to 7 minutes.
- Add the lean ground beef and cook until browned; drain excess fat.
- Stir in chili seasoning, diced tomatoes with juices, beef broth, uncooked elbow macaroni, and kidney beans. Bring to a boil.
- Reduce the heat to medium-low and simmer, uncovered, for 15 minutes or until pasta is tender. Stir frequently so the macaroni doesn’t stick to the bottom of the pot.
- Season with salt and pepper, to taste. Stir in cheddar until melted. Garnish with green onion if using, and serve hot.
Notes
- This dish is perfect for a quick weeknight meal.
- Feel free to add your favorite vegetables for extra nutrition.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 500
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 70mg