Nickel Allergy Friendly One-Pot Chili Mac
Total time40 min
Prep time10 min
Cook time30 min
4.5(20)
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 →Ingredients
4 servings
- 1 lb ground beef (80/20)
- 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
- 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)
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!