Chili Macaroni
15m prep 5m cook 20m ready
A quick and hearty chili macaroni made with black beans, tomatoes, and sharp Cheddar cheese, ready in 20 minutes.
Nutrition (per serving, estimated)
Estimated based off 7 of 9 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 211 mg
- Iron: 3.13 mg
- Magnesium: 79.1 mg
- Phosphorus: 236 mg
- Potassium: 761 mg
- Zinc: 2.25 mg
Let's Cook
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Step 1.
In a large Dutch oven, combine the chopped onion, chili powder, canola oil, and ½ teaspoon kosher salt. Cook over medium heat, stirring often, for about 8 minutes until the onion is softened.
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Step 2.
Add the crushed tomatoes and rinsed black beans to the Dutch oven. Increase heat to high and bring the mixture to a simmer. Let it simmer for 5 minutes, stirring occasionally.
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Step 3.
While the sauce simmers, cook the macaroni according to package directions until al dente. Drain well.
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Step 4.
Add the cooked macaroni and shredded sharp Cheddar cheese to the Dutch oven with the sauce. Toss everything together until the cheese is melted and the pasta is evenly coated.
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Step 5.
Serve the chili macaroni topped with chopped fresh cilantro.
Ratings & reviews
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