Anti Inflammatory One-Pot Chili Mac

Total time40 min

Prep time10 min

Cook time30 min

About Fig

Fig 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 →

Ingredients

4 servings

1 lb ground beef (80/20)
SunFed Ranch 100% Grass Fed 80% Lean Organic Ground Beef Brick Nature's Promise 100% Grass-fed 80% Lean 20% Fat Ground Beef
Marketside 80% Lean / 20% Fat Grass-Fed Ground Beef, 16 oz
Catelli Brothers Grass-Fed Ground Beef 80/20
Hannaford Grass-Fed Ground Beef 80/20
See all
1 medium yellow onion, finely diced
1 medium green bell pepper, finely diced
3 cloves garlic, minced
2 tbsp chili powder
1 tsp ground cumin
1 tsp smoked paprika
½ tsp dried oregano
¼ tsp cayenne pepper (optional)
1 can (15 oz) diced tomatoes, with juices
1 can (15 oz) kidney beans, drained and rinsed
1 can (8 oz) tomato sauce
2 cups low-sodium beef broth
Chef's tip
The flavor will be a little lighter - use the same amount.
1 ½ cups elbow macaroni, dry
1 tsp salt, plus more to taste
½ tsp black pepper

For serving

1 cup shredded cheddar cheese
2 green onions, thinly sliced (optional)
¼ cup sour cream (optional)
Omit this
This ingredient likely doesn’t work for the diet.

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. Tilt the pot and spoon off all but about 1 tbsp of the rendered 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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!