Description
A delicious and easy-to-make chili mac recipe cooked in a crockpot, perfect for family dinners.
Ingredients
Scale
- 1 lb ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (28 oz) diced tomatoes
- 2 cups beef broth
- 2 cups elbow macaroni
- 2 tbsp chili powder
- 1 tsp cumin
- Salt and pepper to taste
- 1 cup shredded cheddar cheese
Instructions
- In a skillet, brown the ground beef with chopped onion and minced garlic until fully cooked.
- Transfer the beef mixture to the crockpot.
- Add kidney beans, black beans, diced tomatoes, beef broth, elbow macaroni, chili powder, cumin, salt, and pepper to the crockpot.
- Stir well to combine all ingredients.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- In the last 15 minutes of cooking, stir in the shredded cheddar cheese until melted.
- Serve hot and enjoy!
Notes
- Feel free to add more vegetables like bell peppers or corn for extra flavor.
- This recipe can be made vegetarian by substituting ground beef with lentils or plant-based meat.
- Leftovers can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 70mg