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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

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.
Course Main Course
Cuisine American
Keyword chili and pasta, chili pasta, chili with pasta
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 10 cups
Calories 233kcal
Author Kelly Nardo

Equipment

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!

Nutrition

Serving: 1cup | Calories: 233kcal | Carbohydrates: 30g | Protein: 16.6g | Fat: 5.7g | Saturated Fat: 1.6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2.4g | Cholesterol: 29mg | Sodium: 253mg | Potassium: 603mg | Fiber: 4g | Sugar: 6g | Vitamin A: 518IU | Vitamin C: 37mg | Calcium: 41mg | Iron: 2.5mg