One Pot Chili Mac
One-Pot Chili Mac combines the flavors of chili with the creamy goodness of macaroni, all cooked together in one pot for easy prep and cleanup!
Servings: 6
Ingredients
- 1 tablespoon olive oil
- 13.5 ounces Kielbasa cut into half-moons
- 1 medium yellow onion diced
- 1 tablespoon double concentrated tomato paste (or 2 tablespoons regular tomato paste)
- 1 teaspoon better than bouillon (or 1-2 beef bouillon cubes)
- 4 cups beef broth
- 2 cans kidney beans in mild chili sauce
- 14.5 ounces fire roasted diced tomatoes
- 4 tablespoons chili powder
- 2 teaspoons smokey paprika
- 2 teaspoons ground cumin
- 1 pound uncooked macaroni
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 cups sharp cheddar cheese
- Chopped green onion for garnish
Instructions
- In a large, deep skillet or stock pot, heat 1 tablespoon olive oil over medium high heat.
- Add in sausage and onion, and sauté until the sausage is lightly browned and the peppers and onions are soft, about 5 minutes.
- Add in tomato paste and Better than Bouillon and cook for 1-2 minutes.
- Stir in beef broth, kidney beans, diced tomatoes, and seasonings. Stir in uncooked pasta.
- Bring the mixture to a boil (it will take about 10 minutes to bring it to a boil), cover, reduce heat, and simmer for about 10 minutes or until the pasta is cooked and the sauce has thickened. Sauce will continue to thicken after resting for 5-10 minutes.
- Top with cheese, cover, and allow the cheese to melt for a few minutes. Garnish with chopped green onion if desired and serve.