One-Pot Chili Mac

One-Pot Chili Mac

Total Time

25 minutes

Serving Size



  • 1 lb lean ground beef, 7% fat
  • Cooking spray
  • ½ teaspoon kosher salt
  • 1 cup frozen seasoning blend (diced onions, celery, and bell peppers)
  • 4 cups unsalted chicken stock (or broth)
  • 1 (16 oz) jar medium thick and chunky salsa
  • 1 can reduced-sodium red kidney beans (15–16 oz)
  • 1 (1.25 oz) packet chili seasoning mix
  • 8 oz elbow macaroni
  • 2 oz pasteurized processed bar cheese
  • 1 (8 oz) can no-salt-added tomato sauce


  1. Preheat large stockpot on medium-high 2–3 minutes. Coat beef with spray and season with salt, then place in stockpot (wash hands); cook 3–4 minutes, stirring to crumble meat.
  2. Stir in seasoning blend; cook 2 more minutes until meat is 160°F. Stir in broth, salsa, beans, and seasoning mix; bring to a boil.
  3. Stir in pasta; cook 8 minutes, stirring occasionally. Meanwhile, cut cheese into small cubes. Stir in tomato sauce; cook 1 more minute. Serve chili topped with cheese.

Nutritional information

Amount per ⅙ recipe serving: Calories 420, Total Fat 10.00g, Sat Fat 4.00g, Trans Fat 0.00g, Chol 70mg, Sodium 1080mg, Total Carb 48g, Fiber 4.00g, Sugars 8g, Protein 32g, Calc 6%, Vit A 10%, Vit C 15%, Iron 20%