One Pot Chili Mac Recipe

Sharing is caring!

This One Pot Chili Mac recipe combines two of my loves: Chili and Pasta for the ultimate comfort food.  Using mostly ingredients from the pantry, this meal is quick, easy, and satisfying!

If you’re looking for a good one pot meal that everyone will eat, then this easy chili mac recipe is for you. It’s a combo of flavorful homemade chili thinned with a little chicken broth and bites of tender pasta. I personally love to stir in a heap of shredded cheese for extra flavor, but it tastes amazing on it’s own! 

So if you love chili, and love easy weeknight dinners, this one’s for you. 

Why You’ll Love This Easy Recipe

• The best part is everything is made in one pot. From browning the meat to cooking the pasta, this is a tasty meal with little clean up.
• You can use shortcut ingredients like the premade chili seasoning.  Of course, you can make your own chili seasoning blend (like my homemade seasoning in my Instant Pot Chili) or use a low sodium option if it’s available.
• This meal is comforting, hearty, and delicious. It’s a total crowd-pleaser.

How to make Homemade Chili Mac

This is a lot like American goulash but with a smokey Tex-Mex flare. The ingredients are simple and customizable to suit your personal preference! This is an easy dinner that everyone will love!

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 1lb of ground turkey or beef
• 1 tablespoon of chili powder
• 1 tablespoon garlic powder
• 2x 14.5 oz cans of diced tomatoes (fire roasted or not)
• 1 15oz can of kidney beans, drained and rinsed
• 4 cups of chicken broth or vegetable broth
• 2 packets (1.25 oz each) of your favorite chili seasoning
• 2 cups of uncooked elbow macaroni

Instructions

In a large pot or Dutch oven, heat the olive oil over medium high heat and add in onions. Cook until softened. Add ground meat. Season with chili powder and garlic powder. Continue cooking until meat is browned and cooked through.

Add in the tomatoes with their juices, beans, chicken broth, and chili seasoning. 

Stir and bring to a boil. Add in 2 cups of elbow macaroni and cook until al dente, about 15 min, stirring often to prevent sticking.  If you find your chili is drying up as the macaroni cooks, add a little more water.

Remove from heat and serve with a generous heap of grated cheddar cheese.

Substitutions

• Tomatoes: you can use tomato sauce if you don’t like chunks of diced tomato
• Beans: Swap kidney beans for black beans (see my Black Bean Chili if you have dry black beans on hand!)
• Pasta: I love elbow macaroni for this chili mac recipe, but any similar sized macaroni noodles will work. Cooking times may vary depending on the pasta.
• Type of Ground Meat: Use ground chicken, or a pound of lean ground beef, or your favorite plant based meat crumbles in place of the ground turkey

Low sodium seasoning--If you’re using premade chili seasoning, feel free to use the low sodium option. It’s fantastic. Just make sure to taste the chili before serving to make sure the seasoning is to your liking

Variations and Mix-Ins

• Sweet corn (canned, fresh or frozen is fine)
• Diced bell peppers or jalapenos.  Cook them with the meat and onions!
• Switch up your beans–canned kidney, black or pinto beans (or a combo of all three!)
• You can make this Chili Mac and Cheese recipe by stirring 2 cups of shredded cheddar directly into the pot OR if you have leftover mac and cheese, stir that into the chili too!
• Spice it up with hot sauce, a dash of cayenne pepper, or add a can of diced green chiles.

Storage

Leftover chili mac can be stored in an airtight container for up to five days. Reheat on the stovetop over low heat until warmed through or in the microwave. 

Can I make One Pot Chili Mac Ahead of Time?

You sure can!

You’ll want to prepare the recipe as usual right up until adding the macaroni. 

Once you’ve added all your ingredients (except the macaroni) you can transfer the pot to the fridge or put it in containers to stick in the freezer.  Make sure the mixture is cooled completely before popping in the fridge or freezer.

When you’re ready to use the Chili Mac, reheat on the stovetop and bring mixture to a boil. Add the macaroni and cook until macaroni is tender–about 15 min. Add additional water or chicken stock if chili is too thick.

If you choose to freeze the chili, make a double batch and have a couple meals ready for heating later!  Your future self will thank you later.

What to Serve With Chili Mac

• Stir in shredded cheddar cheese or Monterey jack cheese for an easy cheesy chili mac.
• Sour cream
• Diced avocado or guacamole, and cilantro
• Corn chips or tortilla chips

More Easy Dinners

Easy Cauliflower Pizza Crust

Sheet Pan Chicken Fajitas

Sharing is caring!