Hearty, cheesy, and oh so delicious! This comforting one-pot chili mac and cheese is packed full of flavor and ready to go in just 30 minutes!!
Course: Main Course
1 1/2tspground cumin
1/2tspground black pepper
1(14.5 oz) canfire roasted diced tomatoes
1(14.5 oz) canpinto beansdrained and rinsed
1(14.5 oz) cankidney beansdrained and rinsed
1/2lbdried elbow macaroni
1/2cuplight sour cream
1cupcheddar cheeseshredded, divided
Add olive oil to a Dutch-oven or large stock pot set over medium high heat. When the oil is hot, add onion and pepper, cook until translucent, about 4 minutes. Add the garlic and cook until fragrant. Add the ground beef and cook until lightly browned, about 5 minutes. Sprinkle in the chili powder, paprika, cumin, coriander, salt and pepper and continue cooking for another 1-2 minutes. Add the tomato paste, diced tomatoes, and beans. Pour in the chicken broth and bring to a boil.
Stir macaroni noodles and cover; simmer until the pasta is al dente, about 14-16 minutes. Meanwhile in a small saucepan set over medium-low heat, combine the sour cream, milk and cream cheese. Whisk until smooth, about 3-5 minutes.
Remove from heat and whisk in 3/4 cup of shredded cheddar cheese. Pour into the large Dutch-oven or stock pot. Mix together until combined. Top with remaining cheese and cover with lid until melted, about 2 minutes. Serve immediately.