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One Pot Chili Pasta (BudgetBytes)


One Pot Chili Pasta (BudgetBytes)
1 T. olive oil
1 medium onion
2 cloves garlic
1 lb ground beef
2 T. flour
2 T. chili powder
1 (15 oz) can tomato sauce
1 (15 oz) can diced tomatoes
1 (15 oz) can black beans
1 c. frozen corn kernels
2 c. uncooked elbow macaroni
2 c. beef broth
1 c. shredded cheese



Dice the onion and mince the garlic. Cook both in a large pot with olive oil over medium heat for 1-2 minutes, or until soft and transparent. Add the ground beef and continue to stir and cook until it is fully browned. Drain after browned. Add the flour and chili powder to the pot and stir to coat the meat. Continue to stir and cook for 1-2 minutes more. Drain and rinse the beans. Add the beans, tomato sauce, diced tomatoes, and corn kernels. Stir well. Add the dry macaroni and two cups of beef broth to the pot and stir to combine. Place a lid on top, turn the heat up to high, and let the pot come to a boil. Once it reaches a boil, give it a quick stir to loosen any pasta stuck to the bottom, replace the lid, and turn the heat down to medium-low. Let the pot simmer on medium-low for about 15 minutes, or until the pasta is soft and has absorbed most of the liquid. Stir the pot one or two times during the 15 minutes. Once the pasta is fully cooked, turn the heat off and add the cheese. Stir the cheese into the pasta until it has melted in and become slightly creamy.

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