One Pot Pinto Bean Chili Mac with Cheddar
A one pot meal of lean ground beef, pinto beans, chili beans, and macaroni simmered in broth and finished with melted 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.
Notes
Substitutions: Use ground turkey or chicken and cook it to 165 degrees F, or swap any bean for the pinto beans.
Tips: Stir often so the pasta does not stick, and taste before adding salt.
Storage: Refrigerate for 3 to 4 days or freeze for up to 3 months.