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A creamy, cheesy bowl of chili mac with beef and black beans in a cast iron skillet

One Pan High Protein Chili Mac

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
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.