Name: One Pot Chili Mac
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 1 tablespoon olive oil; 2 cloves garlic, minced; 1 onion, finely chopped; 1 red bell pepper (capsicum), chopped; 500 g ground beef (or meat of choice); 800 g canned crushed tomatoes; 420 g red kidney beans, drained; 2½ cups beef broth (or chicken broth); 250 g elbow macaroni pasta, uncooked; 2 cups shredded cheese (cheddar, Monterrey Jack, or your favorite); ½ tsp cayenne pepper (or pure chilli powder) – adjust to taste; 2 tsp paprika powder; 2 tsp cumin powder; 1½ tsp onion powder (or garlic powder substitute); 1 tsp dried oregano; ½ tsp black pepper; 1¼ tsp salt; Fresh coriander/cilantro, chopped for garnish (optional)

Jump to Recipe·Leave a Review

A hearty one‑pot meal combining chili, macaroni, beans, and cheese—for a comforting, easy dinner.

One Pot Chili Mac

Why I’ll Love This Recipe

I love this recipe because it brings together all the elements of a cozy, filling meal without making a mess in the kitchen. It’s one pot, easy to make, and packed with flavor. I get the spiciness of chili, the tender bite of pasta, the richness of beef, and the creamy satisfaction of melted cheese—all in just 25 minutes. Whether I’m cooking for family, meal prepping, or just need a quick dinner that feels like comfort food, this hits the spot.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 tablespoon olive oil
2 cloves garlic, minced
1 onion, finely chopped
1 red bell pepper (capsicum), chopped
500 g ground beef (or meat of choice)
800 g canned crushed tomatoes
420 g red kidney beans, drained
2½ cups beef broth (or chicken broth)
250 g elbow macaroni pasta, uncooked
2 cups shredded cheese (cheddar, Monterrey Jack, or your favorite)
½ tsp cayenne pepper (or pure chilli powder) – adjust to taste
2 tsp paprika powder
2 tsp cumin powder
1½ tsp onion powder (or garlic powder substitute)
1 tsp dried oregano
½ tsp black pepper
1¼ tsp salt
Fresh coriander/cilantro, chopped for garnish (optional)

Directions

I heat the olive oil in a large pot over high heat and add the garlic and onion, cooking for about 1 minute
Then I toss in the chopped bell pepper and cook until the onion is translucent
I add the ground beef and break it up as it browns
Once the meat is cooked through, I stir in the crushed tomatoes, kidney beans, broth, and uncooked pasta
I bring it all to a simmer, then reduce the heat to medium, cover the pot, and let it cook for around 12 minutes—until the pasta is al dente—stirring occasionally
After turning off the heat, I mix in half of the shredded cheese, letting the residual heat melt it
Then I sprinkle the remaining cheese on top, cover the pot, and let it sit for 2 minutes to melt into a cheesy topping
I finish it off with chopped coriander or cilantro, if I have some on hand, and serve it up hot

Servings and timing

Serves: 5–6 people
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

I like switching the ground beef for ground turkey, chicken, or even plant-based mince depending on who I’m cooking for
I swap red kidney beans for black beans or pinto beans when I want a change
If I’m after a spicier version, I just increase the cayenne or use a hot chili powder
For a lighter dish, I’ll go with lean meat and reduced-fat cheese
I sometimes stir in extra veggies like corn or zucchini to bulk it up or sneak in more greens

Storage / Reheating

I store leftovers in airtight containers in the fridge for up to 4 days
When reheating, I use the microwave or stovetop, adding a splash of broth or water to loosen it if it’s gotten too thick
It freezes well too—I portion it out, freeze for up to 2 months, and reheat gently after thawing overnight in the fridge
I make sure not to overcook it during reheating so the pasta doesn’t turn mushy

FAQs

Can I make this recipe without beans?

Yes, I’ve made it without beans before. I just add a bit more beef or veggies to make up for the volume. It still tastes great and stays hearty

Is this dish spicy?

It has a gentle kick from the cayenne pepper, but I can easily control that. I reduce or omit the cayenne for a milder version, or double it for more heat

What kind of cheese works best?

I love using cheddar or Monterey Jack because they melt well and give great flavor. A Mexican blend also works. I just make sure to shred it myself so it melts smoothly

Can I make this ahead of time?

Yes. I often make it earlier in the day and just reheat gently when ready to serve. I keep a bit of broth handy to loosen it if it thickens too much in the fridge

How do I keep the pasta from overcooking?

I stop cooking as soon as the pasta hits al dente. It continues to soften slightly as it rests and while I stir in the cheese. I avoid boiling it too long or letting it sit uncovered for too long afterward

Conclusion

One Pot Chili Mac is one of those dishes I can count on—easy, flavorful, and totally satisfying. I get big flavor with minimal effort and cleanup, and it’s flexible enough to adapt to what I have in the kitchen. Whether I’m feeding a group or saving leftovers for lunch, this recipe never disappoints