This one-pot chili mac is pure comfort food: ground beef gets browned until deeply savory, then simmered with onion, bell pepper, garlic, and a bold mix of chili powder, cumin, and smoked paprika. Kidney beans, diced tomatoes, and tomato sauce build a rich, thick base, while short pasta cooks right in the pot, soaking up all that smoky, spiced broth until every piece is coated in sauce. It finishes with a blanket of melty shredded cheddar and a scatter of fresh cilantro or parsley for a bright, herby finish. The whole thing comes together in one pot with minimal cleanup, making it an easy weeknight win. It's a hearty, crowd-pleasing dinner that fits neatly into a gluten free routine without sacrificing any of the cozy, spoon-it-up appeal of classic chili mac.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
Heat a large pot or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until browned and no pink remains, about 6–8 minutes. Drain off all but about 1 tablespoon of fat.
Add the onion and bell pepper to the pot and cook, stirring occasionally, until softened and the onion is translucent, about 4–5 minutes.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
