This One-Pot Chili Mac is loaded with Southwest flavor from chorizo, corn, tomatoes, and chipotle peppers. It's an easy weeknight meal that's ready in just 20 minutes!
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Chili mac was a childhood favorite in my home. It's one of those recipes that was always perfect for a rainy day or a family BBQ. Any day that called for some good old comfort food - chili mac was the perfect option.
To put my own spin on this classic favorite, I’ve added a bit of Southwestern flair. This version is packed with flavor from chipotle peppers, corn, tomatoes, and plenty of southwest spice.
If you've enjoyed my original chili mac recipe or my popular chili mac and cheese, you'll want to try this recipe too!
This one pot chili mac is:
- An easy weeknight dinner that's ready in just 20 minutes!
- A family friendly meal that even the kids will love.
- Bursting with Southwest flavor.
- Loaded with veggies and protein-packed chorizo.
And the best part about this recipe is that it's a one pot meal! That means everything cooks up in just a single pan - so there's no pile of dishes to do later. Who wouldn't love that?
Tips & Variations
To make this recipe I used chorizo, which is a Mexican spicy sausage. Since I was living in Mexico when I created this recipe, chorizo was easy to come by. If you have trouble finding chorizo, pretty much any other ground meat would work just fine in this recipe - beef, turkey, chicken or even vegetarian soy crumbles would all be great options.
This chili mac also calls for a few tablespoons of chipotle peppers in adobo sauce. Most grocery stores have an ethnic foods aisle, where you’ll find taco shells and salsas. Look there! Or you can get them right here.
The adobo sauce helps to add a good smoky flavor to the chili mac, but if it is not available in your area, your favorite salsa will also do.
If you love this one one pot chili mac, be sure to check out these other tasty ideas:
One Pot Chili Mac
- 8 oz macaroni noodles
- 3 cups water
- 15 oz black beans canned, drained and rinsed
- 14 oz corn canned, drained
- ½ lb chorizo or other ground meat substitute
- ½ onion diced
- 4 roma tomatoes diced
- 1 ¼ cup tomato puree
- 1 tbsp cumin
- 3 tbsp chipotle pepper in adobo sauce or your favorite salsa
- Sour Cream
- In a large pot, add chorizo, stirring occasionally until thoroughly cooked through. Add diced onions and tomatoes and cook for a few more minutes until softened.
- Add tomato puree, cumin, beans, corn and adobo sauce and stir until well combined.
- Pour in noodles and water. Stir to combine, lower heat, cover and let simmer for about 15 minutes stirring occasionally.
- To serve top with cilantro, sour cream and cheese.
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