Description
Think of this One-Pot Chili Mac as the ultimate comfort food mash-up: hearty chili meets cheesy macaroni in one irresistible dish. It’s rich, filling, and ready in under 40 minutes — perfect for busy school nights. The secret is letting the pasta finish cooking in the pot’s residual heat, so it stays tender and soaks up every bit of flavor. With lean ground turkey (or beef), beans, tomatoes, and melted cheese, this family favorite delivers everything you love in a chili and a mac ‘n cheese, all in one pot. A true lifesaver for cheap and easy back-to-school dinners.
Ingredients
Scale
- 1 tbsp olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 lb lean ground turkey (or beef)
- 2 cups cooked macaroni pasta
- 1 can (15 oz) diced tomatoes
- 1 can (15 oz) kidney beans, rinsed and drained
- 2 cups chicken or vegetable broth
- 1 tbsp chili powder
- 1 tsp cumin
- 1 cup shredded cheddar cheese
- Salt & pepper to taste
Instructions
-
- Heat olive oil in a large pot over medium heat.
- Add onion and garlic, sauté until fragrant (about 2 minutes).
- Stir in ground turkey, breaking it apart as it cooks until browned.
- Add chili powder, cumin, salt, and pepper; cook for 1 more minute.
- Pour in diced tomatoes, beans, broth, and uncooked macaroni. Stir well.
- Cover and simmer for 15–18 minutes, stirring occasionally, until pasta is cooked and liquid is mostly absorbed.
- Stir in shredded cheese until melted and creamy.
- Serve hot, topped with extra cheese or fresh parsley if desired.
Notes
- Use whole wheat pasta for extra fiber.
- Swap turkey for plant-based ground “meat” to make it vegetarian.
- For spicier flavor, add a pinch of cayenne or diced jalapeños.
- Leftovers reheat well — store in the fridge for up to 3 days or freeze portions for future cheap and easy back-to-school dinners.
- Prep Time: 5
- Cook Time: 15
Nutrition
- Calories: 768cal
- Carbohydrates: 75g
- Fiber: 11g
- Protein: 44g
- Cholesterol: 103mg