For the fall evenings that get chilly but need something quick, this beef and mushroom chili will fill you up with a delicious, warm, one-pot meal.
- ½ lb mushrooms, finely chopped
- 1 lb lean ground beef
- 1 package chili seasoning
- 1 can beef broth
- 1 can kidney beans, rinsed
- 1 cup medium salsa
- 2 cups elbow macaroni, uncooked
- Garnishes: Shredded cheese, sour cream, cilantro
Place the mushrooms in a food processor fitted with a metal blade. Pulse until finely chopped.
In a large saucepan, brown meat and mushrooms with chili seasoning.
Add broth, kidney beans, tomato paste, salsa, and macaroni to saucepan; mix well.
Bring mixture to boil and cover. Continue to simmer on low for 15 minutes, stirring occasionally.
Serve topped with cheese, sour cream and cilantro.
- Calories: 370
- Sugar: 5 g
- Sodium: 690 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Carbohydrates: 43 g
- Fiber: 6 g
- Protein: 23 g
- Cholesterol: 45 g
Keywords: Easy Bean Chili Macaroni, Chili Macaroni, One Pot Macaroni