Name: Chili Pasta
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1 tablespoon olive oil; 1 cup diced onion ((120 grams)); 3 cloves garlic, minced; 1 pound lean ground beef ((I used 93/7)); 1 1/2 tablespoons chili powder; 1/2 tablespoon cumin; 1/2 tablespoon smoked paprika; 1/2 tablespoon mexican oregano; 1/2 teaspoon cinnamon; 1/4 teaspoon cayenne pepper; 2 cups diced bell peppers ((240 grams)); 1 15-ounce can red kidney beans, drained and rinsed; 8 ounces macaroni pasta; 1 8-ounce can tomato sauce; 1 15-ounce can fire-roasted diced tomatoes; 1 cup bone broth ((I used bone broth)); salt and pepper, to taste; optional toppings - cilantro, green onions, avocado, sour cream or greek yogurt, cheese, sliced jalapeno peppers…

When two cozy staples combine, you get chili pasta!!

I love a good bowl of chili. But sometimes I want a little more, especially something carby, to round it out. We sometimes make cornbread, it can be a lot ot make two separate dishes. That’s where pasta comes in.

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This chili mac is basically a big bowl of chili with pasta cooked right in it, and it adds the perfect addition. Not only does it make for easy clean up, but the pasta absorbs some of the other flavors and makes for easy and healthy comfort food.

Chili with pasta topped with sour cream, shredded cheese, sliced avocado, sliced jalapeños, and cilantro in a bowl. A gold fork is also in the bowl. Around the bowl is another bowl of chili, some cilantro leaves, a bowl of shredded cheese, and a bowl of sliced jalapeños.

Make it on a busy weeknight or just if you want a quick dinner while keeping it healthy! One serving packs 17 grams of protein and 4 grams of fiber! Plus, the leftovers are great for lunch the next day, or make a batch for meal prep.

Why you’ll love this chili pasta recipe

the flavor of chili and pasta in one!
easy one-pot meal ready from start to finish in 40 minutes or less
macro-balanced meal – there is protein from the beef and beans, carbohydrates from the pasta, healthy fats from the oil and beef, and fiber from the vegetables and beans.
super comforting and cozy dish the whole family will love!

Overhead shot of chili pasta in a large Dutch oven with a metal spoon in it. Around the pot is a striped kitchen towel, a bowl of sliced green onions, a bowl of sliced jalapeños, a bowl of shredded cheese, and a bowl of chopped cilantro.

Ingredients

olive oil
onion
fresh garlic
lean ground beef – lean beef will help ensure the sauce isn’t too watery when it cooks.
chili powder
cumin
smoked paprika
mexican oregano
cinnamon
cayenne pepper
bell peppers
red kidney beans
macaroni pasta
tomato sauce
fire-roasted diced tomatoes
broth – I used bone broth to up the protein a little more.
salt and pepper

A bowl of diced red and green bell peppers, a cup on bone broth, a bowl of uncooked macaroni, a small dish of minced garlic, a plate of a pound of raw ground beef, a bowl of diced onions, a bowl of fire-roasted tomatoes in sauce, a bowl of tomato sauce, a plate of different spices, a small dish of olive oil, salt and pepper shakers, and a bowl of red kidney beans on a grey counter.

How to make chili pasta

Sauté onions and garlic. Heat a large dutch oven or pot over medium-low heat, add oil, and let it get hot. Add onions, salt, and pepper, and sauté for 2-3 minutes, stirring occasionally, until softened and slightly browned. Then add garlic and saute for 1-2 minutes until fragrant.
Brown beef. Add beef to the pan, break it up with the back of a spoon, and saute for 2-3 minutes. Next, add chili powder, cumin, paprika, oregano, cinnamon, cayenne pepper, and a little salt and pepper, mix to combine, and saute for another 3-5 minutes until beef is browned.
Cook pasta. Add your peppers, pasta, kidney beans, tomato sauce, fire-roasted tomatoes, and broth to the pan. Mix well to combine, making sure everything is evenly distributed. Push down the ingredients to make sure they are covered by the liquid. Put the lid on the pan and turn up the heat to medium. Cook for 10-11 minutes, allowing it to come to a boil, until pasta is almost al dente. Make sure to stir the mixture 1-2 times while it cooks so nothing gets stuck to the bottom. Remove the lid from the pan and let it simmer for 2-3 minutes until the pasta is al dente and most of the liquid is absorbed, but it is still saucy.
Enjoy! Let cool for a few minutes (pasta will be VERY HOT). As it cools, it will thicken up even more. Serve with toppings of your choice and enjoy!

Overhead shot of a large Dutch oven filled with sautéed onions and garlic.

Overhead shot of a large Dutch oven filled with sautéed onions and seasoned ground beef.

Overhead shot of a large Dutch oven filled with uncooked macaroni pasta, seasoned ground beef, diced green and red bell peppers, kidney beans, tomato sauce, and broth before it is mixed together.

Large Dutch oven filled with a mixture of cooked ground beef, diced peppers, uncooked pasta, tomato sauce, and broth before it is cooked.

Best pasta for chili

Traditional chili mac calls for macaroni, which is a similar size to ground meat and beans, and works best. Since it’s hollow on the inside, it’s perfect for capturing the sauce. Other short and hollow pasta shapes will work similarly.

Storage and reheating

refrigerator – allow the pasta to cool completely. Store in an airtight container in the fridge for up to 4-5 days.
freezer – this recipe would be great to freeze. Freeze in a large container or individual servings. It should last up to 3 months in the freezer. Defrost in the fridge overnight. The pasta will absorb some of the liquid, so you might need to add more sauce when you defrost and reheat it.
reheating – either reheat it by popping it in the microwave for a few minutes, or you can reheat it in a pot on the stove.

Large Dutch oven filled with a mixture of cooked meat, veggies, beans, and pasta in sauce. A metal spoon is in the pot.

Substitutions and additions

olive oil – any neutral oil will work.
fresh garlic – garlic powder will work instead. Use 1 teaspoon and add it when you add the rest of the spices.
lean ground beef – I like lean beef as it helps ensure the sauce isn’t too watery when it cooks. If you don’t have lean, you might have to drain the excess fat before you add the remaining ingredients. Ground chicken or ground turkey will work instead.
spices – feel free to adjust or change up the spice ratio. You just need about 2 tablespoons total.
bell peppers – any color will work (red, green, yellow).
red kidney beans – black or pinto beans will work instead.
macaroni pasta – a similar short-shaped pasta will work the same. Make sure to check cooking times if swapping it for another kind.
fire-roasted diced tomatoes – you can use fire-roasted tomatoes with green chilis if you want.
broth – I used bone broth to bump up the protein, but regular chicken or beef broth will work.

Here are some additions you can add:

cheese – I kept this dairy-free, but you can stir in some cheese as it finishes cooking and let it melt. I suggest cheddar or pepper jack cheese!
canned green chiles – for some spice.

More one pot recipes

If you love quick and easy meals and want to learn how to build a balanced plate, check out our FREE How to Build a Balanced Plate Guide!

Overhead shot of chili pasta in a large Dutch oven. It is topped with sour cream, shredded cheese, sliced avocado, sliced jalapeños, sliced green onions, and cilantro. A metal spoon is also in the pot. Around the pot is a striped kitchen towel, a bowl of sliced green onions, a bowl of sliced jalapeños, a bowl of shredded cheese, and a bowl of chopped cilantro.

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Chili Pasta

Author: Kelly Nardo

One pot chili pasta takes the flavors of chili and turns it into a cozy pasta recipe. Made with ground beef, beans, tomatoes, spices, and pasta, it's ready in 40 minutes and packed with protein for an easy weeknight dinner everyone will love.

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Course: Main Course

Calories: 233kcal

Protein: 16.6g

Carbs: 30g

Fat: 5.7g

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings: cups

equipment

dutch oven

ingredients

1 tablespoon olive oil
1 cup diced onion (120 grams)
3 cloves garlic, minced
1 pound lean ground beef (I used 93/7)
1 1/2 tablespoons chili powder
1/2 tablespoon cumin
1/2 tablespoon smoked paprika
1/2 tablespoon mexican oregano
1/2 teaspoon cinnamon
1/4 teaspoon cayenne pepper
2 cups diced bell peppers (240 grams)
1 15-ounce can red kidney beans, drained and rinsed
8 ounces macaroni pasta
1 8-ounce can tomato sauce
1 15-ounce can fire-roasted diced tomatoes
1 cup bone broth (I used bone broth)
salt and pepper, to taste
optional toppings – cilantro, green onions, avocado, sour cream or greek yogurt, cheese, sliced jalapeno peppers…

instructions

Sauté onions and garlic. Heat a large dutch oven or pot over medium-low heat, add oil, and let it get hot. Add onions, salt, and pepper, and sauté for 2-3 minutes, stirring occasionally, until softened and slightly browned. Then add garlic and saute for 1-2 minutes until fragrant.
Brown beef. Add beef to the pan, break it up with the back of a spoon, and saute for 2-3 minutes. Next, add chili powder, cumin, paprika, oregano, cinnamon, cayenne pepper, and a little salt and pepper, mix to combine, and saute for another 3-5 minutes until beef is browned.
Cook pasta. Add your peppers, pasta, kidney beans, tomato sauce, fire-roasted tomatoes, and broth to the pan. Mix well to combine, making sure everything is evenly distributed. Push down the ingredients to make sure they are covered by the liquid. Put the lid on the pan and turn up the heat to medium. Cook for 10-11 minutes, allowing it to come to a boil, until pasta is almost al dente. Make sure to stir the mixture 1-2 times while it cooks so nothing gets stuck to the bottom. Remove the lid from the pan and let it simmer for 2-3 minutes until the pasta is al dente and most of the liquid is absorbed, but it is still saucy.
Enjoy! Let cool for a few minutes (pasta will be VERY HOT). As it cools, it will thicken up even more. Serve with toppings of your choice and enjoy!

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nutrition

Nutrition Facts

Chili Pasta

Amount Per Serving (1 cup)

Calories 233 Calories from Fat 51

% Daily Value*

Fat 5.7g9%

Saturated Fat 1.6g10%

Polyunsaturated Fat 0.5g

Monounsaturated Fat 2.4g

Cholesterol 29mg10%

Sodium 253mg11%

Potassium 603mg17%

Carbohydrates 30g10%

Fiber 4g17%

Sugar 6g7%

Protein 16.6g33%

Vitamin A 518IU10%

Vitamin C 37mg45%

Calcium 41mg4%

Iron 2.5mg14%

* Percent Daily Values are based on a 2000 calorie diet.

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Recipe by Kelly Nardo, Eat the Gains | Photography by Sierra Inn

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