Boy, was this recipe good! The more I ate it, the more I liked it! Don’t leave off the cheese, that’s what pulls it all together! I used Quorn Grounds for the ground beef, and vegetarian chicken broth. Next time I will add more beans.
One Pot Chili Mac and Cheese
1 tablespoon olive oil
2 cloves garlic, minced
1 onion, diced
8 ounces ground beef (I used 1 bag of Quorn Grounds)
4 cups chicken broth (I used vegetarian chicken broth)
1 (14.5-ounce) can diced tomatoes
3/4 cup canned white kidney beans, drained and rinsed
3/4 cup canned kidney beans, drained and rinsed
2 teaspoons chili powder
1 1/2 teaspoon cumin
Kosher salt and freshly ground black pepper, to taste
10 ounces uncooked elbows pasta
3/4 cup shredded cheddar cheese
2 tablespoons chopped fresh parsley leaves
Heat olive oil in a large skillet or Dutch oven over medium high heat. Add garlic, onion and ground beef, and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.
Stir in chicken broth, tomatoes, beans, chili powder and cumin; season with salt and pepper, to taste. Bring to a simmer and stir in pasta. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 13-15 minutes.
Remove from heat. Top with cheese and cover until melted, about 2 minutes.
Serve immediately, garnished with parsley, if desired.