Course: Main Dish
Cuisine: American
Prep Time: 7 minutes minutes
Cook Time: 23 minutes minutes
Servings: 6 servings
Calories: 677kcal
Quick, comforting chili mac filled with cheesy pasta, hearty beef, and tender vegetables
Print Recipe
- 2 teaspoons olive oil
- ½ onion chopped
- 4 cloves garlic minced
- 1 bell pepper chopped
- 5 ounces matchstick carrots roughly chopped
- 1 ½ pound ground beef or turkey or chicken
- 1 ½ teaspoon chili powder
- crushed red pepper to taste
- sea salt to taste
- black pepper to taste
- ¼ pound baby bella mushrooms roughly chopped
- 15 ounces crushed tomato
- 2 cups beef or chicken broth
- 12 ounces macaroni elbows shells or other pasta
- 2 cups shredded cheese
Add olive oil to a large pot over medium-high heat. Stir in onion, garlic, bell pepper, and carrots. Cook down until onion is translucent and garlic is fragrant (about 8 minutes).
Clear a space in the center of pan and add ground beef. Season with sea salt, black pepper, chili powder, and crushed red pepper then break up ground beef with spoon.
Cook ground beef until fully browned. Add broth, crushed tomato, pasta, and mushrooms and stir mixture a few times to combine.
Allow mixture to come a simmer (softly bubbling after about 5 minutes) then cover and lower heat to medium. Cook for 8-10 minutes or until past is al dente.
Remove pot from heat and stir in 1 cup of shredded cheddar cheese. Sauce should become thick and cheesy. Sprinkle remaining cheddar over top. Serve hot and consume carefully.
Serving: 200g | Calories: 677kcal | Carbohydrates: 54g | Protein: 38g | Fat: 34g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 110mg | Sodium: 734mg | Potassium: 926mg | Fiber: 5g | Sugar: 8g | Vitamin A: 4432IU | Vitamin C: 34mg | Calcium: 269mg | Iron: 5mg