One-Pot Southwest Chili Mac
This One-Pot Southwest Chili Mac simmers elbow macaroni right in a smoky chorizo, black bean and corn chili with chipotle peppers and cumin. It's a hearty, family-friendly dinner made in one pot in about 35 minutes.
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
Chorizo, canned beans and adobo sauce all contain salt, so taste before seasoning. For milder chili mac, start with 1 to 2 tablespoons of chipotle and add more at the end. Leftovers keep up to 4 days in the fridge or 3 months in the freezer; add a splash of water when reheating.
Nutrition
Calories: 446kcalCarbohydrates: 68gProtein: 21gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 24mgSodium: 770mgPotassium: 849mgFiber: 12gSugar: 9gVitamin A: 949IUVitamin C: 16mgCalcium: 58mgIron: 5mg
Nutrition details are an estimate, per serving.
