This One-Pot Southwest Chili Mac is classic comfort food with a smoky kick: tender macaroni simmered right in a chorizo, black bean and corn chili spiked with chipotle peppers and cumin. Everything cooks in a single pot in about 35 minutes, so it's the kind of hearty, family-friendly dinner you can pull off on a busy weeknight with just one pot to wash.
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Chili mac was a childhood favorite in my home. It was always the answer on a rainy day or for a big family get-together, anytime we needed some good old comfort food. I created this version while I was living in Mexico, where fresh chorizo and canned chipotles were easy to come by, and it gave the classic a Southwestern twist that's now my favorite way to make it. If you love chili mac as much as we do, try my classic chili mac and my cheesy one-pot chili mac and cheese too.
Key Ingredients & Substitutions
- Chorizo. Use fresh Mexican chorizo (the raw, crumbly kind sold in casings or tubes), not dry-cured Spanish chorizo. It brings spice, paprika and garlic all at once. If you can't find it, ground beef, ground turkey, ground chicken or even plant-based crumbles all work; just add an extra teaspoon of ground cumin and a pinch of chili powder to make up for the missing seasoning.
- Chipotle peppers in adobo sauce. These smoked jalapeños packed in a tangy red sauce are the secret to the deep, smoky flavor. Look for small cans like La Morena chipotles in adobo in the international aisle, then mince a pepper or two along with some of the sauce. No chipotles? Your favorite jarred salsa will do in a pinch.
- Tomato puree. Puree gives the sauce body so it clings to the pasta. Canned Contadina tomato puree is perfect, and tomato sauce is a fine swap (the chili mac will be a little thinner).
- Roma tomatoes. Fresh diced Romas add brightness. A 14.5-ounce can of diced tomatoes, with its juices, can stand in when tomatoes are out of season.
- Black beans and corn. Canned black beans (drained and rinsed) and canned or frozen corn keep this a true pantry meal. Pinto or kidney beans work just as well.
- Elbow macaroni. Small elbows cook evenly in the sauce. Small shells, ditalini or rotini are all good substitutes; gluten-free pasta works too, though it may need a few extra minutes and a splash more water.
Helpful Tips
Brown the chorizo well. Let the chorizo cook until it's browned and a little crispy in spots before you add the vegetables. Those browned bits on the bottom of the pot turn into flavor once the liquid goes in. If your chorizo releases a lot of grease, spoon off all but about a tablespoon.
Use a heavy pot. A wide, heavy-bottomed pot like an enameled Dutch oven holds steady heat, so the pasta simmers gently instead of scorching on the bottom while it cooks in the sauce.
Stir every few minutes. Because the macaroni cooks right in the chili, it releases starch that thickens the sauce, but it can also stick. Give the pot a good stir every 3 to 4 minutes, scraping the bottom, and add a splash of water if it looks dry before the pasta is tender.
Control the heat. Chipotles pack a punch. Start with 1 to 2 tablespoons of minced peppers and sauce if you're cooking for kids or spice-shy eaters, then stir more in at the end, or pass extra adobo at the table for those who like it hot.
Taste before you salt. Chorizo, canned beans and adobo sauce all bring their own salt, so season at the very end once the pasta is cooked. You'll likely need less than you think.
Variations
- Cheesy chili mac. Stir 1 to 2 cups of shredded cheddar or pepper jack into the pot right before serving until melted and creamy.
- Beef chili mac. Swap the chorizo for ground beef and add 1 tablespoon of chili powder and 1 teaspoon of smoked paprika with the cumin.
- Vegetarian. Skip the meat, add a second can of beans (pinto or kidney) and a diced bell pepper, and use a little oil to soften the onion.
- Extra veggies. Stir in a diced zucchini or bell pepper with the onion, or a couple of handfuls of baby spinach at the end.
- Green chile version. Replace the chipotles with a can of diced green chiles for a milder, tangier flavor.
- Baked and bubbly. Spoon the finished chili mac into a baking dish, top with cheese and bake at 375°F until melted and golden, about 10 minutes.
Serving Ideas
Pile on the toppings: a dollop of sour cream, shredded cheddar, chopped fresh cilantro, sliced green onions, pickled jalapeños or diced avocado. A squeeze of lime right before serving brightens up all that smoky richness.
For sides, you can't go wrong with warm cornbread muffins for scooping up the sauce, or balance the meal with something fresh and crunchy like this 5-minute black bean salad with corn and avocado or a simple green salad. Tortilla chips on the side are always a hit with kids, too. Looking for more weeknight inspiration? Browse our quick and easy dinner recipes.
Storing & Freezing
Let leftovers cool, then store them in an airtight container in the refrigerator for up to 4 days. The pasta keeps soaking up sauce as it sits, so add a splash of water or broth when you reheat it on the stove over medium-low heat or in the microwave, stirring halfway through.
To freeze, portion the cooled chili mac into freezer-safe containers and freeze for up to 3 months. The macaroni will be a little softer after thawing, so if you plan to freeze a batch, cook the pasta a couple of minutes less. Thaw overnight in the fridge, then reheat gently with a little extra liquid and top with fresh cheese and sour cream.
More Chili Mac and Chili Recipes
If you loved this recipe, here are a few more you might enjoy:
- Classic Chili Mac
- One-Pot Chili Mac and Cheese
- 15+ Can't Miss Chili Recipes
- One Pot Chicken Verde Skillet
Recipe
One-Pot Southwest Chili Mac
Equipment
Ingredients
- 8 oz elbow macaroni uncooked
- 3 cups water plus more as needed
- 15 oz can black beans drained and rinsed
- 14 oz can corn drained, or 1 ½ cups frozen corn
- ½ lb fresh Mexican chorizo casings removed, or ground beef or turkey
- ½ onion medium, diced
- 4 roma tomatoes diced
- 1 ¼ cup tomato puree
- 1 tablespoon cumin
- 3 tablespoon chipotle peppers in adobo sauce minced peppers plus sauce, or your favorite salsa
- salt to taste
Optional Toppings
- cilantro chopped
- Sour Cream
- shredded cheddar cheese
Instructions
- Heat a large pot or Dutch oven over medium-high heat. Add the chorizo and cook for 6 to 8 minutes, breaking it into crumbles with a spoon, until browned and cooked through. If there is a lot of grease, spoon off all but about 1 tablespoon.
- Add the diced onion and cook, stirring, for 3 to 4 minutes until softened. Add the diced tomatoes and cook 2 to 3 minutes more, until they start to break down.
- Stir in the tomato puree, cumin, chipotle peppers and adobo sauce, black beans and corn until well combined.
- Add the macaroni and water and stir well, scraping up any browned bits from the bottom of the pot. Bring to a boil, then reduce the heat to medium-low, cover and simmer for 12 to 15 minutes, stirring every 3 to 4 minutes, until the pasta is tender and the sauce has thickened. Add a splash of water if it gets too thick before the pasta is done.
- Taste and season with salt. Serve hot, topped with shredded cheddar, a dollop of sour cream and chopped cilantro.
Notes
Nutrition
Nutrition details are an estimate, per serving.
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