Chili Mac (Chili Macaroni)

• 8 oz elbow macaroni
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 1 can (8 oz) tomato sauce
• 1 cup vegetable broth
• 1 tablespoon chili powder
• 1 teaspoon sugar
• Salt and pepper to taste
• 1/2 cup shredded cheddar cheese (optional)

Steps

1. 1 Cook macaroni according to package instructions; drain and set aside.
2. 2 Heat olive oil in a large skillet over medium heat. Add onion and garlic; cook until softened.
3. 3 Stir in cumin, smoked paprika, and chili powder until fragrant.
4. 4 Add diced tomatoes, tomato sauce, kidney beans, vegetable broth, sugar, salt, and pepper. Bring to a simmer.
5. 5 Let chili simmer for 10 minutes to meld flavors.
6. 6 Combine cooked macaroni with chili in the skillet; stir to coat.
7. 7 Remove from heat and stir in cheddar cheese if using.
8. 8 Serve hot and enjoy!

Nutrition

Tips

• For extra richness, stir in a tablespoon of sour cream or Greek yogurt before serving.
• Customize with your favorite chili toppings like green onions or jalapeños.
• This dish can be made ahead and reheated, making it perfect for meal prep.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a saucepan over medium heat, adding a splash of broth if needed.

Serving Suggestions

• Pair with a side of garlic bread for a comforting meal.
• Serve with a fresh green salad for a balanced dinner.

FAQ