One Pot Chili Pasta Recipes

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ONE POT CHILI PASTA



ONE POT CHILI PASTA image

Categories     Soup/Stew     Bean     Beef     Pasta     Tomato     Kid-Friendly     Quick & Easy     Dinner     Casserole/Gratin

Yield 9 cups

Number Of Ingredients 14

1 Tbsp olive oil
1 medium onion
2 cloves garlic
½ lb. ground beef
2 Tbsp flour
2 Tbsp chili powder
1 (15 oz.) can tomato sauce
1 (15 oz.) can diced tomatoes
1 (15 oz.) can black beans
1 (15 oz.) can kidney beans
1 cup frozen corn kernels
2 cups uncooked elbow macaroni
2 cups beef broth
1 cup shredded cheese

Steps:

  • Dice the onion and mince the garlic. Cook both in a large pot with olive oil over medium heat for 1-2 minutes, or until soft and transparent. Add the ground beef and continue to stir and cook until it is fully browned. If using a high fat ground beef, drain off the excessive after it is browned. Add the flour and chili powder to the pot and stir to coat the meat. Continue to stir and cook the coated meat for 1-2 minutes more. The flour and chili powder may coat the bottom of the pot, but that's okay. Just be careful to not let it burn. Drain and rinse the black and kidney beans. Add the beans, tomato sauce, diced tomato, and corn kernels to the pot. Stir well and dissolve the flour/chili powder mixture from the bottom of the pot. Add the dry macaroni and two cups of beef broth to the pot and stir to combine. Place a lid on top, turn the heat up to high, and let the pot come to a boil. Once it reaches a boil, give it a quick stir to loosen any pasta stuck to the bottom of the pot, replace the lid, and turn the heat down to medium-low. Let the pot simmer on medium-low for about 15 minutes, or until the pasta is soft and has absorbed most of the liquid. Stir the pot one or two times during the 15 minutes to loosen any pasta stuck to the bottom. Once the pasta is fully cooked, turn the heat off and add the cheese. Stir the cheese into the pasta until it has melted in and become slightly creamy. Serve hot.

ONE-POT GREEN CHILE CHICKEN PASTA



One-Pot Green Chile Chicken Pasta image

This delicious, cheesy green chile pasta comes together in one pot and is perfect for an easy weeknight dinner.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 6

Number Of Ingredients 13

1 tablespoon vegetable oil
1/2 cup chopped onion
1 teaspoon chopped garlic
3 1/2 cups water
1/2 cup medium green salsa verde (from 16-oz jar)
1 can (4.5 oz) Old El Paso™ chopped green chiles
8 oz uncooked penne pasta (about 2 1/2 cups)
1 package (1 oz) Old El Paso™ original taco seasoning mix
4 oz cream cheese, cubed (from 8-oz package)
1 cup shredded Mexican cheese blend (4 oz)
2 cups chopped cooked chicken
2 tablespoons chopped fresh cilantro leaves
Diced tomatoes, sliced green onion, if desired

Steps:

  • In 5-quart Dutch oven, heat oil over medium-high heat. Add onion; cook 3 to 4 minutes or until tender and starting to brown. Stir in garlic; cook about 30 seconds or until fragrant.
  • Add water, salsa verde, green chiles, uncooked pasta and taco seasoning mix; heat to simmering. Reduce heat to medium-low; cook uncovered 13 to 18 minutes, stirring occasionally, until most of liquid has been absorbed.
  • Stir in cream cheese and 3/4 cup of the shredded cheese until melted. Stir in chicken; cook 2 to 3 minutes, stirring constantly, until heated through. Top with remaining 1/4 cup shredded cheese, the cilantro, tomatoes and green onion before serving.

Nutrition Facts : Calories 440, Carbohydrate 40 g, Cholesterol 75 mg, Fat 2, Fiber 2 g, Protein 25 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 820 mg, Sugar 3 g, TransFat 1/2 g

ONE-POT CHILI MAC



One-Pot Chili Mac image

This hearty entree is low in fat, but full of flavor. I love that you can cook the dried pasta right in the chili. One less pot to wash! This also reheats in the microwave perfectly. -Dawn Forsberg, Saint Joseph, Missouri

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings (2 quarts).

Number Of Ingredients 15

1 pound lean ground turkey
1 small onion, chopped
1/4 cup chopped green pepper
1 teaspoon olive oil
2 cups water
1 can (15 ounces) pinto beans, rinsed and drained
1 can (14-1/2 ounces) reduced-sodium beef broth
1 can (14-1/2 ounces) diced tomatoes with mild green chilies, undrained
1 can (8 ounces) no-salt-added tomato sauce
2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon dried oregano
2 cups uncooked multigrain penne pasta
1/4 cup reduced-fat sour cream
1/4 cup minced fresh cilantro

Steps:

  • In a large saucepan coated with cooking spray, cook the turkey, onion and pepper in oil over medium heat until meat is no longer pink; drain., Stir in the water, beans, broth, tomatoes, tomato sauce, chili powder, cumin and oregano. Bring to a boil. Add pasta; cook for 15-20 minutes or until tender, stirring occasionally. Serve with sour cream; sprinkle with cilantro.

Nutrition Facts : Calories 384 calories, Fat 10g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 598mg sodium, Carbohydrate 47g carbohydrate (10g sugars, Fiber 8g fiber), Protein 25g protein. Diabetic Exchanges

ONE-POT CHILIGHETTI



One-Pot Chilighetti image

Grab your stockpot for my meal-in-one chili and spaghetti. I've got a large family, and this hearty pasta takes care of everybody. -Jennifer Trenhaile, Emerson, Nebraska

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 12

1-1/2 pounds ground beef
1 large onion, chopped
1 can (46 ounces) tomato juice
1 cup water
2 tablespoons Worcestershire sauce
4 teaspoons chili powder
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon pepper
1 package (16 ounces) spaghetti, broken into 2-inch pieces
2 cans (16 ounces each) kidney beans, rinsed and drained
Sour cream and shredded cheddar cheese

Steps:

  • In a 6-qt. stockpot, cook beef and onion over medium-high heat until beef is no longer pink and onion is tender, 8-10 minutes, breaking beef into crumbles; drain., Stir in tomato juice, water, Worcestershire sauce and seasonings; bring to a boil. Add spaghetti. Reduce heat; simmer, covered, until pasta is tender, 9-11 minutes. Stir in beans; heat through. Top servings with sour cream and cheese. Freeze option: Freeze cooled pasta mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.

Nutrition Facts : Calories 508 calories, Fat 12g fat (4g saturated fat), Cholesterol 53mg cholesterol, Sodium 903mg sodium, Carbohydrate 70g carbohydrate (9g sugars, Fiber 9g fiber), Protein 32g protein.

ONE PAN CHILI BEEF PASTA



One Pan Chili Beef Pasta image

Provided by Six Sisters

Categories     Dinner

Yield 6

Number Of Ingredients 14

1 pound lean ground beef
2 Tablespoons dried minced onion
1 Tablespoon Worcestershire sauce
1 1/2 teaspoons dried oregano
1 1/2 teaspoons chili powder
1/2 teaspoon garlic powder
3/4 (10.75 ounce) can condensed tomato soup
1 1/2 cups tomato juice
1 1/4 cups water
1 (6 ounce) can tomato paste
1 Tablespoon sugar
8 ounces Rotini pasta (uncooked)
3 Roma tomatoes (diced)
1/3 cup shredded Parmesan cheese

Steps:

  • Brown the ground beef over medium-high heat in a pan until cooked through; drain grease.
  • Add onion, Worcestershire sauce, oregano, chili powder, and garlic powder.
  • Add tomato soup, tomato juice, water, tomato paste, and sugar. Bring to a boil and stir well and let simmer for 2 minutes.
  • Stir in the pasta and reduce the heat to medium low. Simmer covered for about 20 minutes or until the pasta is tender. Stir every few minutes. Turn heat down if needed.
  • Top with diced tomatoes and shredded cheese.

Nutrition Facts : Servingsize 1 serving, Calories 2125 kcal, Fat 44 g, SaturatedFat 14 g, Cholesterol 256 mg, Sodium 6384 mg, Carbohydrate 282 g, Sugar 101 g, Protein 166 mg

ONE-POT CHILI MAC AND CHEESE



One-Pot Chili Mac and Cheese image

This delicious chili mac and cheese with ground beef, diced tomatoes, rich tomato sauce, chili beans and spices is cooked all in one pot--including the macaroni!

Provided by RAGÚ®

Categories     Trusted Brands: Recipes and Tips     Ragu®

Time 30m

Yield 6

Number Of Ingredients 14

1 tablespoon extra virgin olive oil
1 medium sweet onion, diced small
3 cloves garlic, minced
1 pound lean ground beef
2 cups low-sodium chicken broth
2 cups Ragu® Old World Style® Traditional Pasta Sauce
1 (10 ounce) can diced tomatoes with green chile peppers
1 (16 ounce) can mild chili beans, undrained
1 teaspoon chili powder
1 teaspoon cumin
salt and ground black pepper to taste
1 ½ cups uncooked elbow macaroni
¾ cup shredded Cheddar cheese
¼ cup chopped fresh parsley

Steps:

  • Heat olive oil in a large Dutch oven or pot over medium-high heat. Add onion, garlic, and beef. Stirring frequently, cook until meat is browned and crumbly, about 3 minutes. Drain excess fat.
  • Stir in chicken broth, Ragu® sauce, diced tomatoes with mild green chilies, beans, chili powder, and cumin. Season with salt and pepper, to taste. Bring to a boil and stir in pasta; cover, reduce heat to a simmer and cook until pasta is al dente, about 14 minutes.
  • Remove from heat. Stir in the cheese and parsley. Serve immediately, garnished with additional cheese and parsley, if desired.

Nutrition Facts : Calories 462.9 calories, Carbohydrate 45.9 g, Cholesterol 66 mg, Fat 19.2 g, Fiber 7.1 g, Protein 28.5 g, SaturatedFat 7.4 g, Sodium 1232.5 mg, Sugar 7.8 g

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