Chili Mac for One
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A one-skillet chili mac with beef, beans, and elbow macaroni, made as a single hearty bowl on the stovetop.
Ingredients
- 1 tablespoon olive oil
- ¼ cup chopped onions
- ¼ cup chopped red bell peppers
- 1 garlic clove minced
- 1 teaspoon tomato paste
- 4 ounces lean ground beef
- ¾ cup low-sodium chicken broth
- ¼ cup canned red beans rinsed and drained
- ½ teaspoon ground cumin
- ¼ teaspoon kosher salt
- ⅛ teaspoon chili powder
- ½ cup dried elbow macaroni (2 ounces)
- 1 tablespoon shredded Parmesan cheese
Equipment
- skillet
- measuring cups
Directions
- Heat the oil in a 10-inch skillet over medium-high heat. Cook the onions and red peppers for 4 minutes, until soft.
- Stir in the garlic and tomato paste and cook for 1 minute.
- Crumble in the beef and cook for about 5 minutes, until browned.
- Add the broth, beans, cumin, salt, and chili powder. Bring to a boil.
- Stir in the dry macaroni, lower the heat to medium-low and cover the skillet. Cook for about 15 minutes, stirring now and then, until the pasta is tender.
- Sprinkle the Parmesan on top.
Nutrition
Serving: 494g | Calories: 649kcal | Carbohydrates: 58g | Protein: 39g | Fat: 29g | Saturated Fat: 7.8g | Trans Fat: 0.7g | Cholesterol: 79mg | Sodium: 940mg | Potassium: 989mg | Fiber: 5.9g | Sugar: 7.2g | Vitamin A: 1433IU | Vitamin C: 53mg | Calcium: 134mg | Iron: 5.5mg
Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 serving); lean ground beef counted as 90% lean ground beef, raw, ¼ cup canned red beans counted as canned red kidney beans, drained, ½ cup dried elbow macaroni counted as dry pasta, shredded Parmesan cheese counted as grated parmesan. Brands and portions vary, so use it only as an approximation.