This pinto bean chili mac is a stovetop pot of macaroni, ground beef, and two kinds of beans that cooks in a single pot, so you get dinner and almost no cleanup.
Garlic, onion, and spices go in first, then broth, fire roasted tomatoes, and beans simmer with dry macaroni until the pasta is tender and the liquid turns into a light sauce. A handful of freshly shredded cheddar melts over the top, and the whole pot takes about 40 minutes and feeds six.
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Why This Pinto Bean Chili Mac Recipe Works
Cooking the pasta directly in the broth means the starch from the macaroni thickens the sauce, so there is no flour or cream involved. The pasta also absorbs the flavor of the beef, tomatoes, and spices as it softens.
Pinto beans and chili beans bring different things. Pinto beans stay creamy and mild, while chili beans arrive in a seasoned sauce that adds a gentle kick to the whole pot.
The method is forgiving. Ground chicken, ground turkey, or extra beans can replace the beef, and any short pasta shape works as long as the cook time is similar.
Ingredients for Pinto Bean Chili Mac
- 1 tablespoon olive oil
- 2 tablespoons minced garlic
- 1 medium onion, diced
- 1 teaspoon ground black pepper
- 1 teaspoon ground cumin
- 1 teaspoon ground white pepper
- 1 pound lean ground beef
- 32 ounces low sodium chicken broth
- One 14.5 ounce can fire roasted diced tomatoes
- 1 cup cooked pinto beans
- 1 cup cooked chili beans
- 10 ounces dry macaroni
- 1 cup freshly shredded cheddar cheese
- Chopped fresh parsley for garnish
Lean ground beef. One pound is enough to flavor the pot without making it heavy, and browning it with the spices builds the base of the sauce.
Fire roasted tomatoes. The light char gives a smoky edge that makes the pot taste like it simmered much longer than it did.
Pinto beans and chili beans. Use cooked beans from a can or from your own pot, and keep the sauce from the chili beans, since it seasons the pot.
Dry macaroni. Ten ounces is about two thirds of a standard box. Stick to short tubes so the pasta cooks in the time given.
Freshly shredded cheddar. Shredding your own cheese gives a smoother melt than bagged cheese, and Monterey Jack or pepper Jack make good swaps.
How to Make Pinto Bean Chili Mac
1. Saute the aromatics Heat the olive oil in a large pot over medium heat. Add the garlic and onion and cook for 2 minutes, stirring, until the onion softens and the garlic smells fragrant.
2. Brown the beef Add the ground beef, black pepper, cumin, and white pepper. Cook for 4 to 5 minutes, breaking the meat into crumbles, until no pink remains.
3. Add the liquids and beans Pour in the chicken broth and fire roasted tomatoes, then add both kinds of beans. Bring to a simmer, stirring often.
4. Add the pasta Stir in the dry macaroni and raise the heat until the pot comes to a boil, then lower the heat back to a simmer.
5. Cook the macaroni Simmer for 12 to 15 minutes, stirring every few minutes, until the pasta is tender and most of the broth is absorbed.
6. Melt the cheese Remove the pot from the heat and sprinkle the cheddar over the top. Let it stand without stirring for about 3 minutes until the cheese melts.
7. Serve it hot Scoop into bowls, add extra cheese if you like, and finish with parsley.
How to Serve Pinto Bean Chili Mac
Scoop the chili mac into bowls and finish with extra cheddar and parsley, then add a spoonful of sour cream if you want a cooler bite. A pan of green chile cheese cornbread fills out the meal, and a crisp cucumber salad on the side cools the heat. Add roasted Brussels sprouts or air fryer asparagus when you want something green.
How to Store and Reheat Pinto Bean Chili Mac
Cool leftovers within 2 hours, then refrigerate in an airtight container for 3 to 4 days. The pasta absorbs more liquid as it sits, so add a splash of broth or water when reheating. Warm gently on the stove until steaming and 165 degrees F in the center, or microwave single portions in 60 second intervals. Freeze for up to 3 months, though the pasta softens a little after thawing.
Tips and Variations for Pinto Bean Chili Mac
Stir often. Macaroni cooked in broth sticks to the bottom if left alone, so stir every few minutes and scrape the corners.
Watch the liquid. If the pot looks dry before the pasta softens, add a half cup of hot broth and keep simmering.
Swap the meat. Ground turkey or ground chicken works, but cook poultry to 165 degrees F instead of 160 degrees F.
Try other beans. Black beans or kidney beans take the place of pinto beans with no other changes.
Add heat. A pinch of cayenne pepper or a spoonful of diced jalapenos gives the pot a stronger kick.
Use another cheese. Monterey Jack, pepper Jack, or a Mexican blend melts nicely in place of cheddar.
Taste before salting. The broth, tomatoes, beans, and cheese all contain sodium, so taste at the end before adding any.
Cool it safely. Divide leftovers into shallow containers so they chill quickly, and read the University of Minnesota Extension guide to storing leftovers for general timing.
Frequently Asked Questions About Pinto Bean Chili Mac
Can I make pinto bean chili mac without meat?
Yes. Leave out the beef, add another cup of beans, and use vegetable broth. The flavor stays rich thanks to the cumin and fire roasted tomatoes.
How do I keep pinto bean chili mac from getting mushy?
Simmer gently, stir often, and pull the pot off the heat as soon as the macaroni is tender. It continues to soften while it stands with the cheese.
Can I use canned beans in pinto bean chili mac?
Yes. Drain the pinto beans if you like, but keep the sauce from the chili beans for extra seasoning.
Which pasta shapes work in place of macaroni?
Small shells, rotini, and cavatappi cook in about the same time, so use whichever shape you have.
How do I thicken the pot if the sauce looks thin?
Simmer uncovered for 3 to 5 more minutes or stir in a little more cheese off the heat.
One Pot Pinto Bean Chili Mac with Cheddar
Equipment
- Large pot
- Wooden spoon
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 2 tbsp minced garlic
- 1 medium onion diced
- 1 tsp ground black pepper
- 1 tsp ground cumin
- 1 tsp ground white pepper
- 1 lb lean ground beef
- 32 oz low sodium chicken broth 4 cups
- 1 can fire roasted diced tomatoes 14.5 oz
- 1 cup cooked pinto beans
- 1 cup cooked chili beans with their sauce
- 10 oz dry macaroni about two thirds of a box
- 1 cup freshly shredded cheddar cheese
- 2 tbsp chopped fresh parsley for garnish
Instructions
Cooking
- Start the base. Cook the garlic and onion in the oil for 2 minutes over medium heat.
- Cook the beef. Add the beef and spices and cook for 4 to 5 minutes until no pink remains and it reaches 160 degrees F.
- Add the liquids. Stir in the broth, tomatoes, and both beans and bring to a simmer.
- Cook the pasta. Add the macaroni, bring to a boil, then simmer for 12 to 15 minutes until tender.
- Melt the cheese. Take the pot off the heat, top with cheddar, and let it stand for 3 minutes without stirring.
- Serve. Scoop into bowls and sprinkle with parsley.
