I love meals that make life easy, especially when I want something comforting and delicious. Today, I’m sharing two fantastic one-pot recipes that will simplify your kitchen time and bring big flavors to your table: One Pot Chili Mac and Cheese and Classic One Pot Chili.
These recipes are perfect for busy weeknights or when you just want less clean-up. You’ll find them straightforward to make, and they taste amazing. I think you’ll really like how simple and satisfying these dishes are.
Jump to Recipe:
Quick One Pot Chili Mac and Cheese Recipe
This dish brings together two favorite comfort foods in one easy pot. It’s hearty, cheesy, and has that lovely chili flavor we all enjoy.
Key Ingredients & Tips for Chili Mac
- Ground Meat Choice: You can use ground beef, turkey, or a plant-based crumble here. They all work well and cook up quickly in one pot.
- Cheese Melting: Stir in the shredded cheese off the heat for the creamiest sauce. This stops the cheese from clumping up or becoming grainy.
What You Need for Chili Mac
- 1 tbsp olive oil
- 1 lb ground beef or turkey
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 (15 oz) can diced tomatoes, undrained
- 1 (15 oz) can kidney beans, rinsed and drained
- 2 cups beef broth
- 1 cup water
- 2 tbsp chili powder
- 1 tsp cumin
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 cups elbow macaroni, uncooked
- 2 cups shredded cheddar cheese
⏱️ Time: 35 minutes🍽️ Yields: 4-6 servings
How to Make One Pot Chili Mac
Step 1: Brown the Meat and Aromatics
Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the ground beef or turkey and cook, breaking it up with a spoon, until it’s browned. Drain any extra fat. Add the chopped onion and minced garlic, cooking for another 3-4 minutes until the onion softens.
Step 2: Add Liquids, Seasoning, and Pasta
Stir in the diced tomatoes (undrained), kidney beans, beef broth, water, chili powder, cumin, salt, and black pepper. Bring the mixture to a boil. Add the uncooked elbow macaroni, stirring well to make sure it’s all submerged.
Step 3: Simmer and Finish with Cheese
Reduce the heat to medium-low, cover the pot, and let it simmer for 10-12 minutes, or until the macaroni is tender and most of the liquid is absorbed. Stir it often to prevent sticking. Remove the pot from the heat and stir in the shredded cheddar cheese until it’s fully melted and creamy. Serve hot.
📝 Final Note
Leftovers keep well in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth if it seems too thick.
Hearty One Pot Chili Recipe
This classic chili recipe is made entirely in one pot, making it super easy and comforting. It’s full of rich flavors and perfect for a cozy meal.
Key Ingredients & Tips for One Pot Chili
- Beans for Texture: You can use a mix of kidney beans, pinto beans, or black beans for different textures. Make sure to rinse them well before adding.
- Spice Level Control: Adjust the amount of chili powder and add a pinch of cayenne pepper if you like more heat. For less spice, reduce the chili powder slightly.
What You Need for Chili
- 1 tbsp olive oil
- 1 lb ground beef
- 1 large onion, chopped
- 1 bell pepper (any color), chopped
- 2 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 1 (15 oz) can diced tomatoes, undrained
- 1 (15 oz) can kidney beans, rinsed and drained
- 1 (15 oz) can pinto beans, rinsed and drained
- 1 cup beef broth
- 3 tbsp chili powder
- 1 tbsp cumin
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
⏱️ Time: 45 minutes🍽️ Yields: 6-8 servings
How to Make One Pot Chili
Step 1: Cook the Ground Beef and Vegetables
Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it apart, until it is fully browned. Drain any extra fat from the pot. Add the chopped onion and bell pepper, cooking for about 5-7 minutes until they are soft. Stir in the minced garlic and cook for one more minute until fragrant.
Step 2: Combine and Simmer Chili Ingredients
Pour in the crushed tomatoes, diced tomatoes (undrained), kidney beans, pinto beans, and beef broth. Add the chili powder, cumin, dried oregano, salt, and black pepper. Stir everything together well.
Step 3: Let the Chili Cook and Thicken
Bring the chili to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for at least 20-30 minutes, stirring sometimes. This allows the flavors to blend together. You can simmer it for longer if you have time, as it will taste even better. Serve hot with your favorite toppings.
📝 Final Note
Chili often tastes better the next day! Store any cooled leftovers in an airtight container in the refrigerator for up to 4 days. It also freezes well for up to 3 months.
