This hybrid of two classic comfort dishes—chili and mac ’n’ cheese—is sure to make you feel all cozy inside and turn any frowns upside down. And it’s all made in one pot to streamline prep and clean-up. You can swap out the ground beef for ground chicken or turkey. For a meat-free dish, try crumbled tempeh. And feel free to finish everything off with a dollop or two of sour cream.
1 Tbsp (15 mL) grapeseed oil or sunflower oil
1 lb (450 g) organic grass-fed ground beef
1 large onion, chopped
1/2 tsp (2 mL) salt
1 red bell pepper, chopped
3 garlic cloves, minced
2 Tbsp (30 mL) tomato paste
2 tsp (10 mL) chili powder
1 tsp (5 mL) ground cumin
1 tsp (5 mL) dried oregano
1/2 tsp (2 mL) black pepper
540 mL (19 oz) can diced tomatoes
1 1/2 cups (350 mL) low-sodium beef or vegetable broth
2 cups (500 mL) whole grain macaroni
1 tsp (5 mL) Worcestershire sauce
540 mL (19 oz) can red kidney beans
4 cups (1 L) spinach, tough ends trimmed
2 cups (500 mL) shredded sharp cheddar cheese
In large saucepan, heat oil over medium heat. Add beef and heat until brown, breaking up meat as it cooks, about 5 minutes. Remove meat from pan and set aside.
Add onion and salt to pan, and heat until onion softens and begins to darken, about 5 minutes. Add bell pepper and garlic; heat for 3 minutes. Stir in tomato paste, chili powder, cumin, oregano, and black pepper; heat for 1 minute. Place tomatoes, broth, macaroni, and Worcestershire sauce in pan and bring to a boil, then reduce heat to medium-low and simmer covered until pasta is cooked to al dente, about 12 minutes, stirring occasionally. Stir in beef and kidney beans; heat for 3 minutes. Stir in spinach and heat until wilted.
Divide among serving bowls and top with cheese.