Pantry Saver Chili Mac with Canned Beans

• 8 oz elbow macaroni
• 1 can kidney beans, drained and rinsed
• 1 can diced tomatoes
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili powder
• 1 cup beef broth
• 1/2 cup water
• 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 cook until softened.
3. 3 Add garlic, cumin, smoked paprika, and chili powder; cook for 1 minute.
4. 4 Stir in diced tomatoes, kidney beans, beef broth, and water. Bring to a simmer.
5. 5 Add cooked macaroni to the skillet, stirring to combine. Simmer for 10 minutes.
6. 6 Season with salt and pepper to taste. Serve topped with shredded cheese, if desired.

Equipment

• Large skillet
• Pot for boiling pasta

Variations

• Add ground beef or turkey for extra protein.
• Include diced bell peppers or zucchini for more veggies.

Substitutions

• Use vegetable broth and a plant-based cheese for a vegan option.
• Substitute elbow macaroni with any short pasta you have available.

Pairings

• Serve with garlic bread or a crisp lager.
• Offer pickled jalapeños on the side for those who love a kick.

Nutrition

Tips

• For extra flavor, add a splash of hot sauce or a dash of cocoa powder to the chili.
• Use any canned beans you have on hand for a unique twist.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat with a splash of water or broth.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove.

Serving Suggestions

• Pair with a simple green salad or cornbread for a complete meal.
• Add a dollop of sour cream or a sprinkle of fresh cilantro for garnish.

FAQ