Vegetarian Easy Chili Mac

Total time40 min

Prep time10 min

Cook time30 min

Kidney beans, diced tomatoes, and tomato sauce simmer together into a thick, chili-spiced base loaded with chili powder, cumin, and smoked paprika, then elbow macaroni gets stirred right in to cook until tender and coated in all that saucy goodness. Onion, bell pepper, and garlic build a deep savory backbone, so every bite is hearty and satisfying without any fuss. It all comes together in one pot, which means less cleanup and more time enjoying a bowl piled high with melty shredded cheddar and a scatter of fresh cilantro or parsley. This is comfort food at its easiest — thick, spoonable, and packed with flavor in every scoop. It's a great weeknight option for a vegetarian table, since the beans and pasta do the heavy lifting for a filling, crowd-pleasing dinner.

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Ingredients

4 servings

1 lb ground beef (80/20)
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Chef's tip
Pick the form that matches the recipe - a raw, moldable ground for patties, meatballs, or meatloaf; crumbles only for loose browned meat. Cook it in the recipe like the meat, checking doneness against the package guidance.
1 medium yellow onion, diced
1 medium green bell pepper, diced
3 cloves garlic, minced
2 tbsp chili powder
1 tsp ground cumin
1 tsp smoked paprika
½ tsp salt
¼ tsp black pepper
1 can (15 oz) kidney beans, drained and rinsed
1 can (14.5 oz) diced tomatoes
1 can (8 oz) tomato sauce
2 cups beef broth
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will taste lighter and less meaty; a mushroom-rich vegetable broth gives the closest beefy flavor.
1 ½ cups elbow macaroni, dry

For serving

1 cup shredded cheddar cheese
2 tbsp fresh cilantro or flat-leaf parsley, chopped (optional)

Instructions

1
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.
2
Add the onion and bell pepper to the pot and cook, stirring occasionally, until softened and the onion is translucent, about 4–5 minutes.

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