This One Pan High Protein Chili Mac Is Pure Comfort Gold

It’s 6pm. You’re tired. Dinner needs to happen fast. This One Pan High Protein Chili Mac is the answer to your winter weeknight prayers.

Imagine the heartiest beef chili meeting the creamiest macaroni and cheese. It is a match made in food heaven. This dish is exactly what you need right now.

Why This Recipe Is a Winner

This recipe is the ultimate high-protein comfort food for your soul. It packs a massive protein punch to keep you full. You get the best of both worlds in one bowl. It is perfect for those busy winter nights at home.

Your family will absolutely love this cheesy, beefy masterpiece. It is also a total meal prep superstar for your week. You only need one pan for the entire process. That means less cleaning and more relaxing for you.

How It Comes Together

This whole meal happens in one single, deep skillet. You brown the beef and simmer everything together easily. There is no need to boil pasta in a separate pot. It is the ultimate lazy-day hack for a healthy dinner. Even a total beginner can master this recipe quickly.

Ingredients You’ll Need

These ingredients are mostly pantry staples you likely have on hand. We use seasonal produce like bell peppers for extra crunch.

• 1 lb 93% lean ground beef
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 2 tbsp tomato paste
• 15 oz canned diced tomatoes, undrained
• 2 cups beef bone broth
• 8 oz chickpea-based elbow pasta
• 15 oz canned black beans, drained and rinsed
• 1 cup shredded sharp cheddar cheese
• 0.5 cup plain non-fat Greek yogurt
• 0.5 tsp kosher salt
• 0.25 tsp black pepper

Step-by-Step Instructions

1. Heat a large deep skillet and brown the beef until no pink remains.
2. Add the onion, bell pepper, and garlic to the skillet.
3. Sauté for 5 minutes until the vegetables are softened.
4. Stir in the tomato paste and all the dry spices.
5. Cook for 60 seconds to let the spices bloom beautifully.
6. Pour in diced tomatoes, bone broth, and dry chickpea pasta.
7. Bring to a boil, then cover and simmer for 10-12 minutes.
8. Stir in the black beans and cook for 2 more minutes.
9. Remove from heat and fold in cheese and Greek yogurt.
10. Adjust seasoning and serve your masterpiece immediately.

Best Ways to Enjoy It

Serve this while it is piping hot and extra creamy. Top it with fresh cilantro and a squeeze of lime. It is the perfect soul-warming meal for a snowy night. You can even add a dollop of extra yogurt. Pair it with a simple side salad for balance.

Storage & Reheating

This recipe stays delicious for up to four days. Store it in airtight containers in the fridge. It is actually even better the next day. The flavors meld together into pure chili magic overnight. Reheat with a splash of broth to keep it creamy. It makes the best office lunch ever.

Tips for Best Results

• Use lean beef to keep the fat content low.
• Bloom your spices to unlock their full aromatic potential.
• Don’t overcook the chickpea pasta or it gets mushy.
• Stir in the yogurt off the heat for creaminess.
• Use sharp cheddar for the biggest flavor impact.
• Bone broth adds a massive boost of extra protein.
• Salt and pepper at the very end for perfection.

Ways to Switch It Up

• Swap beef for ground turkey to keep it light.
• Add fresh jalapeños for a spicy, fiery kick.
• Use lentil pasta for a slightly different texture.
• Stir in some spinach for a hidden veggie boost.

Common Questions

Can I use regular pasta?

Yes, but it will change the total protein content. Keep an eye on the cooking time as well.

Is this recipe gluten-free?

It is 100% gluten-free if you use chickpea-based pasta. Always check your spice labels just in case.

Can I freeze this meal?

Yes, it freezes beautifully for up to one month. Thaw it in the fridge before you reheat it.

You need this in your life tonight. Trust me, your family will thank you.

— Jasmine

One Pan High Protein Chili Mac

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Calories: 485

Ingredients Method

Ingredients

  

• 1 lb 93% lean ground beef
• 1 medium yellow onion, diced
• 2 cloves garlic , minced
• 1 red bell pepper, diced
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 2 tbsp tomato paste
• 15 oz canned diced tomatoes, undrained
• 2 cups beef bone broth
• 8 oz chickpea -based elbow pasta
• 15 oz canned black beans, drained and rinsed
• 1 cup shredded sharp cheddar cheese
• 0.5 cup plain non-fat Greek yogurt
• 0.5 tsp kosher salt
• 0.25 tsp black pepper

Method

 

1. Heat a large deep skillet or Dutch oven over medium-high heat and brown the ground beef until no pink remains, breaking it into small crumbles.
2. Add the diced onion, bell pepper, and garlic to the skillet and sauté for 5 minutes until the vegetables are softened.
3. Incorporate the tomato paste, chili powder, cumin, and smoked paprika, stirring constantly for 60 seconds to bloom the spices.
4. Pour in the diced tomatoes with their juices, beef bone broth, and dry chickpea pasta.
5. Bring the liquid to a light boil, then reduce heat to medium-low, cover the pan, and simmer for 10 to 12 minutes or until the pasta is tender and most liquid is absorbed.
6. Stir in the drained black beans and cook for 2 minutes until thoroughly heated.
7. Remove the pan from the heat and fold in the shredded cheddar cheese and Greek yogurt until the sauce is creamy and the cheese is fully melted.
8. Adjust seasoning with salt and pepper and serve immediately.