It is 6pm. You are tired. Dinner needs to happen fast. This high protein chili mac is the answer to your busy evening. It is warm, cheesy, and incredibly satisfying. Your whole family will love this cozy, one-pot meal.
There is something magical about a meal that feeds a crowd without the mess. As the weather turns cooler, this dish provides the perfect comfort. It delivers all the flavors of chili with the fun of pasta. You can have this on the table in about 35 minutes.
Why You’ll Love This Recipe
This recipe combines two comfort food favorites into one simple dish. You only need one pan for the entire cooking process. This means you spend less time washing dishes and more time relaxing. It is a total lifesaver for busy fall weeknights.
The secret is using protein-fortified pasta and lean beef. These simple swaps make the meal a nutritional powerhouse. It is filling enough to stop late-night snacking. Your kids will just think they are eating delicious, cheesy pasta.
Simple Cooking Method
The process is straightforward and very beginner-friendly. You start by browning the meat and softening the vegetables. Everything then simmers together in one pot, including the dry pasta. This saves you time and helps the pasta absorb all the savory flavors. Even if you are new to cooking, you can do this.
Ingredients You’ll Need
Most of these items are pantry staples you likely already have on hand.
- 1 lb 93% lean ground beef
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 cup high-protein chickpea elbow pasta
- 1 can (15 oz) kidney beans, rinsed and drained
- 1 can (14.5 oz) petite diced tomatoes
- 2 cups beef bone broth
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon kosher salt
- 1 cup shredded sharp cheddar cheese
Step-by-Step Directions
- In a large skillet or Dutch oven, brown the lean ground beef over medium-high heat until no longer pink.
- Drain excess fat, then add the diced onion and garlic, sautéing for 3-4 minutes until softened.
- Stir in the chili powder, cumin, and smoked paprika, coating the meat and vegetables.
- Add the diced tomatoes (with juice), rinsed kidney beans, and beef bone broth, stirring to combine.
- Bring the mixture to a boil, then stir in the dry high-protein pasta.
- Reduce heat to medium-low, cover, and simmer for 10-12 minutes or until pasta is al dente and liquid is mostly absorbed.
- Remove from heat and stir in the shredded cheddar cheese until melted and incorporated.
- Serve immediately.
Best Ways to Enjoy It
Serve this warm in big, cozy bowls for the ultimate comfort. Top each portion with fresh cilantro or a dollop of Greek yogurt. It pairs perfectly with a crisp side salad or steamed broccoli. This is a crowd-pleaser that everyone will ask for again.
Storage & Reheating
Store any leftovers in an airtight container in the fridge. It stays fresh and delicious for up to four days. This high protein chili mac is excellent for meal prep lunches. Reheat it in the microwave with a tiny splash of water. You can also freeze portions for a quick future dinner.
Tips for Best Results
- Don’t skip browning the beef for the best savory flavor.
- Use bone broth to add extra protein and a richer taste.
- Make sure the lid fits tightly while the pasta simmers.
- Rinse your beans well to keep the salt levels balanced.
- Sauté the spices briefly to wake up their natural oils.
- Grate your own cheese for a smoother, creamier melt.
- Add a splash of broth if reheating to keep it saucy.
Easy Flavor Ideas
- Swap beef for ground turkey for a leaner, lighter version.
- Add diced bell peppers for extra garden-fresh crunch.
- Use black beans instead of kidney beans for a twist.
- Stir in a handful of spinach at the end for greens.
Common Questions
Can I use regular pasta instead?
Yes, you can use standard elbow macaroni if you prefer. Just keep in mind the protein content will be lower. Watch the cook time as regular pasta may cook faster.
Is this recipe very spicy?
It has a mild warmth from the chili powder and paprika. It is very kid-friendly and not overwhelming. You can add red pepper flakes if you want more heat.
I hope this cozy meal brings a little peace to your busy weeknight. It is the perfect way to nourish your family with minimal effort. Enjoy every warm, cheesy bite!
— Katie Wood
Ingredients
- 1 lb 93% lean ground beef
- 1 medium yellow onion, diced
- 2 cloves garlic , minced
- 1 cup high -protein chickpea elbow pasta
- 1 can (15 oz) kidney beans, rinsed and drained
- 1 can (14.5 oz) petite diced tomatoes
- 2 cups beef bone broth
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon kosher salt
- 1 cup shredded sharp cheddar cheese
Instructions
- In a large skillet or Dutch oven, brown the lean ground beef over medium-high heat until no longer pink.
- Drain excess fat, then add the diced onion and garlic, sautéing for 3-4 minutes until softened.
- Stir in the chili powder, cumin, and smoked paprika, coating the meat and vegetables.
- Add the diced tomatoes (with juice), rinsed kidney beans, and beef bone broth, stirring to combine.
- Bring the mixture to a boil, then stir in the dry high-protein pasta.
- Reduce heat to medium-low, cover, and simmer for 10-12 minutes or until pasta is al dente and liquid is mostly absorbed.
- Remove from heat and stir in the shredded cheddar cheese until melted and incorporated.
- Serve immediately.
