Ingredients
Scale
- 1 lb ground beef or turkey
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 bell pepper, chopped
- 1 can (15 oz) fire-roasted diced tomatoes
- 1 can (15 oz) beans of choice (black or kidney), drained and rinsed
- 2 cups beef or vegetable broth
- 2 cups elbow macaroni (uncooked)
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 2 tbsp olive oil
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/4 tsp cayenne pepper (optional)
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
- Fresh cilantro or green onions for garnish
Instructions
- Heat olive oil in a large pot over medium-high heat. Add ground meat and cook until browned, seasoning with salt.
- Push meat to the side; sauté onion, garlic, and bell pepper until softened.
- Stir in chili powder, cumin, smoked paprika, cayenne, garlic powder, and onion powder. Toast for 30 seconds to bloom flavors.
- Add tomatoes, beans, and broth; scrape up browned bits. Simmer 10–15 minutes.
- Cook pasta separately until al dente, or add directly to the chili and cook until tender.
- Stir cooked pasta into the chili. Remove from heat and add cheeses, stirring until melted and creamy.
- Taste and adjust seasoning; garnish with cilantro or green onions before serving.
Notes
For a spicier kick, use chipotle chili powder or add fresh jalapeños. Undercook pasta slightly if freezing to prevent mushiness when reheated.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 480
- Sugar: 5g
- Sodium: 920mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 75mg