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One-Pot Three-Bean Chili Mac
Recipes
One-Pot Three-Bean Chili Mac
8 servings
45 minutes total

Ingredients

  • 1 large yellow onion
  • 1 (15 oz) can low-sodium dark red kidney beans
  • 1 (15 oz) can low-sodium black beans
  • 1 (15 oz) can low-sodium pinto beans
  • 2 tablespoons unsalted butter (or ghee)
  • 1 lb ground beef
  • 3 tablespoons tomato paste
  • 1 (1.25 oz) packet chili seasoning
  • 1 teaspoon kosher salt
  • ¼ teaspoon ground red pepper
  • 2 cups medium (or mild) salsa
  • 1 (8 oz) can tomato sauce
  • 3 cups chicken broth (or stock)
  • 2 cups penne pasta
  • 1 ½ cups shredded Mexican-style cheese blend
  • ½ cup sour cream
  • ½ cup sliced fresh green onions

Steps

    1. Chop onion coarsely. Drain and rinse all beans.
    2. Preheat 4-quart stockpot on medium-high 2–3 minutes. Melt butter in pot, then add beef; brown 3–4 minutes, stirring to crumble meat, until no pink remains. Add yellow onions; cook 2–3 minutes, stirring occasionally, until onions begin to soften and beef is 160°F.
    3. Add tomato paste, chili seasoning, salt, and red pepper; cook 1 minute, stirring to blend flavors. Stir in beans, salsa, tomato sauce, broth, and pasta.
    4. Bring to a boil, then reduce heat to medium-low; cover and simmer 15–20 minutes, stirring occasionally, until pasta is tender. Serve topped with cheese, sour cream, and green onions.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Wash hands, utensils, and surfaces with soap and water after any contact with raw meat, seafood, or eggs.
Do not reuse marinades.
Do not rinse raw meat.

Amount per ⅛ recipe serving: Calories 450, Total Fat 18g, Sat Fat 9g, Trans Fat 0g, Chol 65mg, Sodium 1360mg, Total Carb 44g, Fiber 10g, Total Sugar 9g, (Incl. 0g Added Sugars), Protein 24g, Vitamin D 0%, Calc 20%, Iron 20%, Potassium 20%