Chili Mac Is Two One-Pot Favorites In One

Yields: 6 servings

Prep Time: 15 mins

Total Time: 30 mins

Ingredients

• 1 tbsp.

  canola oil

• 1

  large white onion, chopped

• 3

  cloves garlic, minced

• 1 lb.

  ground beef

• 1

  (15-oz.) can fire-roasted diced tomatoes

• 1

  (15-oz.) can kidney beans, drained and rinsed

• 1 tbsp.

  chili powder

• 2 tsp.

  cumin

• 1/4 tsp.

  cayenne pepper

• 3 c.

  low-sodium chicken broth

• 12 oz.

  pasta, such as orecchiette or shells

• 2 c.

  shredded cheddar

• Freshly chopped chives, for garnish

Directions

1. In a large pot over medium heat, heat oil. Add onion and cook until tender, then add garlic and stir until fragrant, 1 minute. Add ground beef and cook until no longer pink, about 5 minutes. Drain fat.

2. Return pot to heat and add diced tomatoes, kidney beans, chili powder, cumin, cayenne, chicken broth, and pasta and bring to a simmer. Simmer until pasta is al dente, 14 to 15 minutes.

3. Remove from heat and stir in cheddar until just melted.

4. Garnish with chives and serve.

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