When the leaves start turning and there’s that first crisp bite in the air, I always crave something warm, hearty, and comforting. That’s exactly where this One-Pot Gluten Free Chili Mac comes in. It’s rich and satisfying like a bowl of chili, with the cheesy, nostalgic twist of macaroni. And the best part? It all comes together in one pot, minimal cleanup, maximum flavor.
Let me share a bit of my journey. I’m Matteo Romano, born and raised in Tuscany, where food isn’t just nourishment, it’s memory, family, tradition. My love for pasta started in my nonna’s kitchen. But years later, when I moved to the U.S. and learned I was gluten-intolerant, I had to rebuild those traditions from the ground up. That’s why dishes like this one mean so much to me. They’re proof that comfort food doesn’t have to compromise on taste, or your health.
This chili mac became a weeknight favorite in our home because it delivers on every level: flavor, texture, ease, and warmth. Whether you’re curled up watching a movie, feeding hungry kids, or just want something that hits the spot after a long day, this recipe has your back.
One-Pot Gluten Free Chili Mac
Equipment
- Dutch oven or deep skillet
- cutting board
- knife
- spatula
- can opener
- measuring cups and spoons
Ingredients
- 1 tbsp olive oil
- 1 small yellow onion, finely chopped
- 3 garlic cloves, minced
- 1 lb ground beef or ground turkey
- 1 red bell pepper, diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) diced tomatoes
- 1 can (8 oz) tomato sauce
- 2 tbsp tomato paste
- 2 cups low-sodium chicken broth or vegetable broth
- 1.5 cups gluten-free elbow macaroni
- 1.5 tsp chili powder
- 0.5 tsp cumin
- 0.5 tsp smoked paprika
- 0.5 tsp oregano
- Salt and pepper to taste
- 1.5 cups shredded sharp cheddar cheese
- 0.25 cup chopped fresh cilantro (optional)
- Sliced jalapeños for topping (optional)
Instructions
- In a large Dutch oven or deep skillet, heat olive oil over medium heat. Add the onion and cook for 3–4 minutes until translucent. Stir in the garlic and cook for another 30 seconds.
- Add the ground beef or turkey, breaking it apart with your spatula. Cook until browned and fully cooked, about 6–8 minutes. Drain excess fat if needed.
- Stir in the diced bell pepper and cook for another 2–3 minutes. Then add chili powder, cumin, paprika, oregano, salt, and pepper. Stir to coat the mixture evenly with the spices.
- Add tomato paste, diced tomatoes, tomato sauce, beans, and broth. Stir everything together and bring to a simmer.
- Stir in the gluten-free elbow macaroni. Reduce heat to medium-low, cover, and cook for 10–12 minutes. Stir every few minutes and cook until pasta is tender and most liquid is absorbed.
- Turn off the heat. Stir in shredded cheddar cheese until melted and creamy. Top with cilantro and jalapeños if using. Serve hot.
Notes
Nutrition
Ingredients You’ll Need
This dish is a balance of pantry staples and fresh ingredients. Here’s what you’ll need for the base:
Main Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 pound ground beef or ground turkey
- 1 red bell pepper, diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) diced tomatoes
- 1 can (8 oz) tomato sauce
- 2 tablespoons tomato paste
- 2 cups low-sodium chicken broth or vegetable broth
- 1½ cups gluten-free elbow macaroni
- 1½ teaspoons chili powder
- ½ teaspoon cumin
- ½ teaspoon smoked paprika
- ½ teaspoon oregano
- Salt and pepper to taste
To Finish
- 1½ cups shredded sharp cheddar cheese
- ¼ cup chopped fresh cilantro (optional)
- Sliced jalapeños for topping (optional)
Make sure to use a trusted gluten-free pasta that holds up well to one-pot cooking, like brown rice or quinoa-based elbows. I personally love it with gluten-free mac and cheese with hidden veggies for picky eaters.
Step-by-Step Instructions
Let’s break down exactly how this One-Pot Gluten Free Chili Mac comes together.
Step 1: Sauté the aromatics
In a large Dutch oven or deep skillet, heat olive oil over medium heat. Add the onion and cook for 3–4 minutes until translucent. Stir in the garlic and cook for another 30 seconds.
Step 2: Brown the meat
Add the ground beef or turkey, breaking it apart with your spatula. Cook until browned and fully cooked, about 6–8 minutes. Drain any excess fat if needed.
Step 3: Add veggies and spices
Stir in the diced bell pepper and cook for another 2–3 minutes. Then add chili powder, cumin, paprika, oregano, salt, and pepper. Stir to coat the meat and vegetables with the spices.
Step 4: Build the base
Add in the tomato paste, diced tomatoes, tomato sauce, beans, and broth. Bring everything to a simmer.
Step 5: Add the pasta
Once the liquid is simmering, stir in your gluten-free macaroni. Reduce heat to medium-low, cover the pot, and cook for 10–12 minutes. Stir every few minutes to prevent sticking, and cook until the pasta is tender and the liquid is mostly absorbed.
Step 6: Add the cheese
Turn off the heat and stir in the shredded cheddar cheese. It should melt into the sauce and turn it creamy and luscious. Top with cilantro or jalapeños if desired.
If you’re a fan of comforting soups too, you might love this gluten-free lasagna soup for the next cozy night in.
Tips for the Best One-Pot Chili Mac
A few small adjustments can make this dish even easier and more delicious.
Choose the right pasta:
Not all gluten-free pasta behaves the same. I’ve found brown rice elbows or corn-based varieties hold up best in one-pot meals. Avoid pasta that gets mushy quickly.
Don’t overcook the pasta:
Gluten-free pasta turns from perfect to mush fast. Start testing it around the 9-minute mark.
Shred your own cheese:
Pre-shredded cheese often contains anti-caking agents that can make the sauce grainy. Shredding your own helps it melt more smoothly.
Make it ahead:
This recipe reheats well. It’s ideal for meal prep too. Pair it with meal prep turkey chili if you’re batch cooking for the week.
Delicious Variations to Try
Want to tweak it to fit your preferences or pantry? Here are a few fun ideas:
Make it vegetarian
Skip the meat and add extra beans, corn, or diced sweet potatoes. A combo of black and kidney beans works beautifully.
Add heat
Craving spice? Toss in a diced jalapeño or chipotle in adobo for smoky heat. Then try my gluten-free chicken noodle soup for a gentler follow-up meal.
Try different cheeses
Sharp cheddar is classic, but pepper jack, Monterey jack, or a Mexican blend are all great options.
Top it like nachos
Add crushed gluten-free tortilla chips, sour cream, green onions, or avocado for an indulgent twist.
Swap the protein
Use shredded rotisserie chicken or plant-based ground meat for a twist. This pairs nicely with easy gluten-free pesto pasta with cherry tomatoes.
Storage and Reheating Tips
This recipe is a meal-prepper’s dream.
Fridge:
Store leftovers in an airtight container for up to 4 days. Reheat on the stovetop or microwave with a splash of broth to loosen it up.
Freezer:
Freeze in individual portions for up to 2 months. Thaw overnight in the fridge and reheat gently on the stove.
Meal prep tip:
Spoon into glass containers and portion for lunch. Add a little shredded cheese on top and microwave for a melty midday treat. If you love one-bowl meals, try my one-bowl gluten-free banana bread for breakfast prep.
FAQs About One-Pot Gluten Free Chili Mac
Can I make this dairy-free?
Yes! Use a dairy-free cheese that melts well. I recommend testing with cheddar-style options made from cashews or coconut oil.
What pasta brand works best for this recipe?
Brands like Jovial, Barilla GF, and Tinkyada hold up well without becoming gummy. Try one and see what works for you.
How spicy is this chili mac?
The base recipe is mild with a slight smoky depth. Want it spicier? Add jalapeños or hot sauce.
Can I double the recipe?
Absolutely. Just make sure your pot is big enough and add 1–2 extra minutes of cook time for the pasta.
Conclusion
This One-Pot Gluten Free Chili Mac is everything you want from a fall dinner: warm, satisfying, cheesy, and deeply flavorful, all without dirtying more than one dish. It’s the kind of meal that makes you feel cared for. And it proves that gluten-free comfort food is just as indulgent as any other.
If you enjoyed this recipe, you’ll love gluten-free chicken tenders for your next crispy craving or mini gluten-free vegan apple muffins for a sweet finish to your cozy meal.
Now grab your biggest spoon, settle in, and enjoy every bite. This one’s for you.