One Pot Chili Mac & Cheese
Serves: 8
  • 1 tbsp olive oil
  • 1 lb ground chicken
  • 1 green bell pepper, chopped
  • ½ jalapeno pepper, finely chopped
  • 3-4 garlic cloves, finely chopped
  • ½ cup onion, diced
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp paprika
  • ½ tsp onion powder
  • 14½ oz can diced tomatoes (don't drain)
  • 4 cups beef stock
  • 1 cup whole milk
  • 15½ oz cans of red beans, rinsed and drained
  • 16 oz of uncooked pasta (shells or elbows)
  • 2 cups of sharp cheddar cheese, grated
  • Fresh parsley, chopped
  1. Heat olive oil in a large stock pot over medium-high heat.
  2. Add in ground chicken, bell pepper, jalapeno pepper, onion, and garlic. Cook, breaking up the chicken, until no longer pink and peppers are soft.
  3. Stir in chili powder, ground cumin, paprika, onion powder, tomatoes, beef stock, milk, and beans. Stir and let simmer.
  4. Add pasta, cover pot, and allow pasta to cook for 9-11 minutes or until soft (If not using shells, check the box for cooking time).
  5. Remove from heat, stir in cheese until melted. Top with fresh parsley.
Recipe by Meg's Meal Planning at