Gluten Free Chili Mac
This gluten free chili mac is the ultimate cozy comfort food. It's hearty, cheesy, and perfect for feeding the whole family on a busy weeknight.
Equipment
- Dutch oven
Ingredients
- 12 oz Gluten Free Elbow Macaroni
- 1.5 lb Ground Beef
- 1 medium Yellow Onion, diced
- 1 Green Bell Pepper, diced
- 3 cloves Garlic, minced
- 1 can (15 oz) Kidney Beans, drained and rinsed
- 1 can (14.5 oz) Diced Tomatoes
- 1 can (8 oz) Tomato Sauce
- 2 tbsp Chili Powder
- 1 tsp Cumin
- 1 tsp Smoked Paprika
- 1/2 tsp Garlic Powder
- 1 cup Shredded Cheddar Cheese
- Salt and Pepper, to taste
- Sour Cream, for serving
- Fresh Cilantro, for garnish
Instructions
- Bring a large pot of salted water to a boil and cook the gluten free elbow macaroni according to the package directions until al dente. Drain and set aside.
- While the pasta cooks, heat a large deep skillet or Dutch oven over medium-high heat. Add the ground beef and cook for 6 to 7 minutes, breaking it into crumbles, until fully browned. Drain the excess grease.
- Add the diced onion and green bell pepper to the beef and cook for 4 to 5 minutes until softened. Stir in the garlic and cook for 30 seconds.
- Add the chili powder, cumin, smoked paprika, and garlic powder. Stir for 1 minute to toast the spices. Pour in the diced tomatoes with their juices and the tomato sauce. Add the kidney beans and stir everything together. Bring the chili to a simmer and cook for 10 minutes, stirring occasionally, until the sauce thickens slightly.
- Fold in the cooked macaroni and stir until everything is well combined. Taste and adjust salt and pepper.
- Sprinkle the shredded cheddar cheese over the top, cover with a lid, and let it sit for 2 to 3 minutes until the cheese is melted. Serve topped with sour cream and fresh cilantro.
Nutrition
Serving: 1servingCalories: 558kcalCarbohydrates: 55gProtein: 35gFat: 22g
Tried this recipe?Made this recipe? Leave a comment and tell us how it turned out!