One-Pot Gluten Free Chili Mac
This cozy, one-pot meal blends the heartiness of chili with the nostalgic comfort of mac and cheese, all in a gluten-free format. Loaded with ground meat, beans, spices, and tender pasta, then finished with melty cheddar, it’s the perfect fall dinner with minimal cleanup.
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
Use brown rice or corn-based gluten-free pasta for best texture. Stir occasionally while cooking to avoid sticking. For smoother cheese melt, shred your own. To spice it up, add jalapeños or a chipotle in adobo. Garnish with tortilla chips or avocado for an indulgent twist.
Nutrition
Calories: 460kcalCarbohydrates: 36gProtein: 31gFat: 24gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 85mgSodium: 780mgPotassium: 780mgFiber: 6gSugar: 6gVitamin A: 950IUVitamin C: 32mgCalcium: 260mgIron: 3.1mg
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