This super hearty One Pot Chili Pasta is bursting with southwest chili flavor, protein, and fiber. It's a meal in a bowl that the whole family will love.
Prep time: PT10M
Cook time: PT30M
Total time: PT40M
Rating
4.61 stars (89 reviews)
Keywords
Beef, One Pot, Pasta
Ingredients
1 Tbsp olive oil ($0.16)
1 yellow onion ($0.42)
2 cloves garlic ($0.16)
1/2 lb. ground beef ($2.46)
2 Tbsp all-purpose flour ($0.02)
2 Tbsp chili powder ($0.30)
1 15oz. can tomato sauce ($0.79)
1 15oz. can diced tomatoes ($0.79)
1 15oz. can black beans ($0.99)
1 15oz. can kidney beans ($1.09)
1 cup frozen corn kernels ($0.60)
2 cups uncooked elbow macaroni ($0.85)
2 cups beef broth* ($0.08)
1 cup shredded cheese ($1.00)
Steps
Dice the onion and mince the garlic. Cook both in a large pot with olive oil over medium heat for 1-2 minutes, or until soft and transparent. Add the ground beef and continue to stir and cook until it is fully browned. If using a high fat ground beef, drain off the excessive after it is browned.
Add the flour and chili powder to the pot and stir to coat the meat. Continue to stir and cook the coated meat for 1-2 minutes more. The flour and chili powder may coat the bottom of the pot, but that's okay. Just be careful to not let it burn.
Drain and rinse the black and kidney beans. Add the beans, tomato sauce, diced tomato, and corn kernels to the pot. Stir well and dissolve the flour/chili powder mixture from the bottom of the pot.
Add the dry macaroni and two cups of beef broth to the pot and stir to combine. Place a lid on top, turn the heat up to high, and let the pot come to a boil. Once it reaches a boil, give it a quick stir to loosen any pasta stuck to the bottom of the pot, replace the lid, and turn the heat down to medium-low. Let the pot simmer on medium-low for about 15 minutes, or until the pasta is soft and has absorbed most of the liquid. Stir the pot one or two times during the 15 minutes to loosen any pasta stuck to the bottom.
Once the pasta is fully cooked, turn the heat off and add the cheese. Stir the cheese into the pasta until it has melted in and become slightly creamy. Serve hot.
Nutitrion
Serving Size: 1 Cup
Calories: 376.43 kcal
Carbohydrates: 54.91 g
Protein: 21.02 g
Fat: 8.99 g
Sodium: 865.32 mg
Reviews
LLT on 2025-02-24 (3 stars): This was just okay. Nothing wrong with it. Might make a good camping meal. I'm sure kids would like it.
Jeanette on 2025-02-17 (5 stars): I first made this receipe back in college, maybe in 2017, and I keep coming back to it! I sometimes tweak it to what I already have, but I've been loving this recipe and getting my friends hooked on it for years. Good stuff!
Amanda C. on 2024-05-23 (4 stars): This was a good recipe! Im glad i went with my gut and used only 1 tbsp of "chili" powder. This was very spicy and i like spicy foods. I added a good dose of lemon juice to cut the spiciness down. It worked well...The only other thing i did was add a block of cream cheese since i didnt have cheddar. JUST BEWARE AND START OUT A LOWER AMOUNT OF CHILI POWDER AND ADD AS NEEDED. I will make this again
Riley S on 2023-01-15 (5 stars): This is delicious and I’ve made it once a week for like two months now. I do have a quick question tho-
My dad wants me to make this for him but he wants it made with rice instead of pasta. I don’t think that would be a difficult swap- but I’m so new to cooking that I’m afraid I wouldn’t know the appropriate adjustments.
Could you possibly advise on how I could adjust the amount of liquid/time and how much rice to use in place of the pasta? of course I know y’all haven’t tested it, but any suggestions would be great!
KC on 2022-04-10 (5 stars): One of my favorite go-to recipes! I cook it without the macaroni so I can freeze it (it makes a TON), then just cook the pasta separately when I want to eat it. Also use ground turkey and chicken broth en lieu of beef. So good!
Brendan on 2021-05-20 (5 stars): I had a great time making this recipe, and it's so filling that I feel like I'll have enough food to eat for a week! Thank you so much
Jami on 2020-07-11 (4 stars): I made some minor changes (didn’t have enough chili powder and added some of the zucchini that’s growing like weeds right now in our garden) but fortunately this recipe is very flexible and forgiving—and super easy to double! I also slightly overcooked the macaroni...oops!...but this recipe was still a hit with our family, especially our 2yo! :)
Meredith on 2020-06-28 (5 stars): Use a giant pot! I had to transfer mine halfway through cooking. I used ground turkey and got 6 big servings for about 500 calories each.
COLLEENB on 2020-06-07 (5 stars): Just made this! It's tasty! An easy winner. Pretty much just chili with pasta and that's a keeper in my book. I don't think I changed anything. Tried to go a little lighter on the cheese, but i didn't actually measure it so who knows. Super easy to make and easily adjusted if desired. Might add frozen spinach next time to add something green.
Chloe on 2020-05-26 (5 stars): Love this recipe! I didn't feel like using beef, so I simply omitted it, and the beans and other filling were plenty and I didn't miss the beef at all. I divided it into six portions and froze half of them to pull out for easy, filling lunches, and after thawing for about a day in the fridge the texture was just as good as ever and everything was delicious. Definitely a recipe I'd like to continue making in the future.
