One-Pot Chili Mac

August 28, 2011

We have all had Hamburger Helper at least once in our day.  Some of us may have fond memories of the convenience food while others not so much.  This recipe will change your mind about chili mac.  Homemade chili is cooked with noodles and finished with a mountain of cheddar cheese.  This one-pot meal can be made any night of the week.  Try making this version of chili mac at home and let me know if you prefer it to the boxed variety.

Chili Mac


1 lb lean ground turkey
1 medium onion, diced
1 medium bell pepper, diced
2 cloves garlic, diced
1 tablespoon ground cumin
1 teaspoon smoked paprika
1 teaspoon dried oregano
1 teaspoon dried cilantro
chili powder to taste
1 – 6 oz can tomato paste
1 – 15 oz can kidney or pinto beans, rinsed and drained
4 cups chicken stock
2 cups elbow macaroni
2 cups mild cheddar shredded cheese
2 cups chopped fresh tomatoes, or 1 can (15 oz) diced tomatoes
olive oil
freshly chopped cilantro, as garnish
1. Preheat a large skillet. Drizzle with olive oil. Add ground turkey, onions, bell peppers and garlic. Cook until beef is browned and vegetables are tender.
2. Add cumin, paprika, oregano, cilantro and salt and pepper to ground turkey. Add chili powder at this step if you want a spicier dish. Add tomato paste, beans, diced or canned tomatoes and chicken stock. Bring to a boil and add macaroni.
3. Turn to a simmer and cover. Cook until macaroni is tender, about 10 minutes. Add cheese and mix until blended.

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