Description
A hearty and flavorful dish combining chili and macaroni pasta for a comforting meal.
Ingredients
Scale
- 1 lb ground beef
- 1 onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 can (15 oz) kidney beans, drained
- 1 can (15 oz) diced tomatoes
- 2 cups elbow macaroni
- 2 cups beef broth
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- Salt and pepper to taste
- 1 cup shredded cheddar cheese
Instructions
- Brown the ground beef in a large pot over medium heat.
- Add onion, garlic, and bell pepper. Cook until softened.
- Stir in kidney beans, diced tomatoes, beef broth, chili powder, cumin, paprika, salt, and pepper.
- Bring to a boil, then add macaroni. Reduce heat and simmer until pasta is cooked.
- Top with shredded cheddar cheese before serving.
Notes
- For a spicier version, add jalapeños or red pepper flakes.
- Substitute ground turkey for a lighter option.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 25g
- Cholesterol: 60mg
Keywords: chili mac pasta, comfort food, easy dinner