Cheesy One-Pot Chili Mac Simple and Hearty Meal

Ingredients

• 1 pound elbow macaroni
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 bell pepper diced (any color)
• 1 pound ground beef (or turkey for a lighter option)
• 1 can kidney beans, rinsed and drained
• 1 can diced tomatoes with green chilies
• 2 cups beef broth
• 2 tablespoons chili powder
• 1 teaspoon cumin
• to taste salt and pepper
• 1 cup shredded cheddar cheese
• 1 cup sour cream (for a creamier finish)
• for garnish fresh cilantro or green onions

Instructions

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3 minutes until softened.
2. Add the minced garlic and diced bell pepper, cooking for another 2 minutes until fragrant.
3. Increase the heat to medium-high and add the ground beef to the pot. Cook, breaking it up with a wooden spoon, until browned and cooked through (about 5-7 minutes). Drain any excess fat.
4. Stir in the kidney beans, diced tomatoes (with their juices), beef broth, chili powder, cumin, and salt and pepper. Bring the mixture to a simmer.
5. Once simmering, add the elbow macaroni, stirring to combine. Cover and reduce the heat to medium-low. Cook for about 10-12 minutes, stirring occasionally, until the pasta is tender and has absorbed some of the liquid.
6. Remove the pot from heat and stir in the shredded cheddar cheese and sour cream, mixing until well combined and the cheese is melted.
7. Taste and adjust seasoning with additional salt, pepper, or chili powder if needed.
8. Serve warm, garnished with fresh cilantro or sliced green onions.