Cozy Chili Mac
A one-pot, nourishing chili mac that’s smoky, comforting, and weeknight-easy. Make it fully plant-based, or add regeneratively sourced ground beef and optional cheese depending on what your body is asking for.
Serves: 4
Total time: ~25 minutes
Ingredients
Base
1 tablespoon olive oil
1 onion, diced
1 poblano pepper, diced
(or green chile if you have it)2 cloves garlic, minced
2 tablespoons tomato paste
1 tablespoon chili powder
1 tablespoon ground cumin
1 teaspoon sea salt (plus more to taste)
Protein – choose one
12 oz ground beef, regeneratively sourced when possible (optional)
OR skip for a fully vegetarian version
Pasta + Beans
1 cup elbow macaroni (or small pasta of choice)
1 (14–15 oz) can kidney beans, drained and rinsed
3 cups vegetable broth
Optional Finish
½ cup shredded cheese (cheddar or jack) — optional
Extra broth or water, as needed
To Serve (Optional Toppings)
Chopped green onions or red onion
Sliced jalapeño
Fresh cilantro
Avocado
Instructions
Sauté the base
Heat oil in a large skillet or pot over medium heat.
Add onion and poblano pepper and sauté until softened and lightly golden, about 3–5 minutes.Add protein (optional)
If using ground beef, add it now. Break it up with a spoon and cook until browned.
If cooking vegetarian, skip this step and move on.Build the flavor
Stir in garlic, tomato paste, chili powder, cumin, and salt.
Cook for about 1 minute, until fragrant and slightly caramelized.Simmer
Add pasta, kidney beans, and broth. Stir well to combine.
Bring to a gentle simmer and cook uncovered for about 10 minutes, stirring occasionally, until pasta is al dente.
(If it gets too thick, add a splash more broth or water.)Finish
If using cheese, stir it in off the heat while there’s still a little liquid to create a creamy texture.
If dairy-free, simply remove from heat and let rest 2–3 minutes to thicken naturally.Serve
Spoon into bowls and top as desired.