skillet chili mac

Beef

Skillet Chili Mac

Poblanos add a kick of heat to this chili mac recipe. If that's not your thing, swap in green bell peppers to tone down the heat in this easy pasta dish, which mashes up mac and cheese and chili into a seriously satisfying skillet dinner.

Ingredients

12 ounces whole-wheat elbow noodles, rotini or fusilli
2 tablespoons extra-virgin olive oil
1 large onion, diced
2 medium poblano peppers and/or green bell peppers
1 medium stalk celery, diced
3 cloves garlic, minced
1 pound lean ground beef
3 tablespoons chili powder
½ teaspoon salt
1 (28 ounce) can diced tomatoes
1 cup low-sodium beef broth
1 (15 ounce) can low-sodium kidney beans or chili beans, rinsed
½ cup sour cream
¾ cup shredded sharp cheddar cheese
sliced scallions and/or pickled jalapeños for garnish

Directions

Cook pasta 2 minutes less than the package directions. Drain.
Meanwhile, heat oil in a large skillet over medium-high heat. Add onion, peppers and celery and cook, stirring often, until softened, 4 to 5 minutes. Add garlic and cook, stirring, for 30 seconds. Add beef, chili powder and salt; cook, stirring and breaking up with a spoon, until the beef is no longer pink, 4 to 5 minutes.
Add tomatoes with their juice and broth; bring to a boil over high heat and cook for 2 minutes. Add beans and the pasta, reduce heat to medium and cook, stirring often, until hot, 1 to 2 minutes. Remove from heat. Fold in sour cream. Serve topped with Cheddar and scallions and/or pickled jalapeños, if desired.