Vegetarian One-Pot Chili Mac

Total time40 min

Prep time10 min

Cook time30 min

Every spoonful of this chili mac is loaded with warm, smoky spice — chili powder, cumin, smoked paprika, and a hint of cayenne simmered right into a rich tomato base with kidney beans and tender elbow macaroni. It all cooks together in one pot, so the pasta soaks up all that deep, savory flavor as it simmers until thick and clingy. Diced onion, green bell pepper, and garlic build a hearty, satisfying foundation, while a ladle of the sauce over noodles gives you that classic, stick-to-your-ribs chili mac texture. Finish bowls with shredded cheddar, sliced green onions, and a dollop of sour cream for a cozy, comforting dinner. It's an easy weeknight staple that fits neatly into a vegetarian rotation without sacrificing any of that bold, chili-house flavor.

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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, 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
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
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.

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