One-Pot Chili Mac Soup

One-Pot Chili Mac Soup: A Hearty, Comforting Classic

If you’re looking for a meal that combines the rich, smoky flavors of chili with the cheesy comfort of mac and cheese—all in one easy-to-make pot—then One-Pot Chili Mac Soup is your new go-to dish. This hearty, satisfying recipe brings together tender pasta, ground beef, kidney beans, tomatoes, and a blend of spices, all simmered into a thick, flavorful broth. Perfect for busy weeknights, cold winter evenings, or anytime you crave something warm and filling, this soup eliminates the need for multiple pots and pans while maximizing flavor in every bite. Whether you’re feeding a family or prepping meals for the week, this one-pot wonder delivers on convenience, taste, and comfort.

The History of Chili Mac and Its Evolution into Soup Form

The origins of chili mac can be traced back to early 20th-century American cuisine, particularly in Texas, where chili con carne—a spicy stew made with beef, chilies, and beans—was a staple. Over time, resourceful home cooks began combining leftover chili with cooked macaroni, creating a fusion dish that was both economical and filling. By the mid-1900s, chili mac had become a popular comfort food across the United States, especially in diners, school cafeterias, and military mess halls due to its low cost and high satiety.

In recent decades, as home cooking trends have shifted toward quick, one-pot meals and soups have gained popularity for their ease and versatility, the traditional baked or stovetop chili mac evolved into a soupier version. The One-Pot Chili Mac Soup emerged as a modern twist—retaining all the beloved elements of the original but transforming it into a steaming, broth-based dish that’s easier to customize, store, and reheat. It’s now a favorite among busy families, college students, and anyone who appreciates bold flavors with minimal cleanup.

Ingredients Breakdown: What Makes This Soup Shine

The magic of One-Pot Chili Mac Soup lies in its balanced combination of proteins, carbohydrates, vegetables, and spices. Each ingredient plays a vital role in building layers of flavor and texture:

• Ground Beef: The foundation of the soup, providing richness and heartiness. You can substitute with ground turkey, chicken, or plant-based crumbles for a leaner or vegetarian option.
• Onion and Garlic: Essential aromatics that form the flavor base. Sautéing them first enhances sweetness and depth.
• Green Bell Pepper: Adds a subtle freshness and crunch, balancing the richness of the meat and tomatoes.
• Tomato Products: A combination of tomato sauce, diced tomatoes, and tomato paste creates a robust, tangy base. Tomato paste, in particular, deepens the umami flavor.
• Beef Broth: Forms the liquid base of the soup, infusing every spoonful with savory notes. Vegetable broth works well for a meatless version.
• Dried Kidney Beans: A classic chili ingredient offering fiber and protein. Canned beans can be used for convenience (drained and rinsed).
• Elbow Macaroni: The star carbohydrate. Small tubular pasta like elbows absorb the broth beautifully and hold up well during simmering.
• Spices: Chili powder, cumin, smoked paprika, oregano, salt, and black pepper create the signature warm, earthy, slightly smoky flavor profile. Adjust spice levels to taste.
• Cheese (Optional): Sharp cheddar or pepper jack adds creaminess and indulgence when stirred in at the end or used as a garnish.
• Toppings: Sour cream, green onions, cilantro, jalapeños, crushed tortilla chips, or avocado lend freshness, creaminess, and crunch.

Step-by-Step Recipe: How to Make One-Pot Chili Mac Soup

Making this comforting soup is simple and requires just one large pot or Dutch oven. Follow these detailed steps for perfect results every time:

1. Sauté the Aromatics: Heat 1–2 tablespoons of olive oil or vegetable oil in a large pot over medium heat. Add 1 diced yellow onion, 1 diced green bell pepper, and 2 minced garlic cloves. Cook for 5–7 minutes, stirring occasionally, until softened and fragrant.
2. Brown the Meat: Add 1 pound of ground beef (or alternative). Break it apart with a wooden spoon and cook until no longer pink, about 6–8 minutes. Drain excess fat if desired.
3. Add Spices: Stir in 2 tablespoons chili powder, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, ½ teaspoon dried oregano, ½ teaspoon salt, and ¼ teaspoon black pepper. Cook for 1 minute to toast the spices and enhance their aroma.
4. Incorporate Tomatoes and Liquid: Pour in 1 (15 oz) can of diced tomatoes (with juice), 1 (8 oz) can of tomato sauce, 2 tablespoons tomato paste, and 4 cups of beef or vegetable broth. Stir well to combine.
5. Add Beans and Pasta: Stir in 1 (15 oz) can of drained and rinsed kidney beans and 1 ½ cups of uncooked elbow macaroni. Ensure the pasta is fully submerged in the liquid.
6. Simmer Until Tender: Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 15–20 minutes, stirring occasionally, until the pasta is al dente and the soup has thickened slightly.
7. Adjust Seasoning and Add Cheese (Optional): Taste and adjust salt, pepper, or spice levels. For a creamy finish, stir in 1 cup of shredded cheddar cheese until melted.
8. Serve Warm: Ladle into bowls and top with your favorite garnishes such as sour cream, chopped green onions, fresh cilantro, or crushed tortilla chips.

Tips for the Best One-Pot Chili Mac Soup

• Don’t Overcook the Pasta: Since the soup continues to thicken as it sits, aim for al dente pasta. If reheating leftovers, add a splash of broth or water to loosen the consistency.
• Bloom the Spices: Cooking the spices with the meat and vegetables for a minute helps release their essential oils and intensifies flavor.
• Use Homemade Broth When Possible: High-quality or homemade broth elevates the overall taste of the soup.
• Balance Acidity: If the soup tastes too acidic from the tomatoes, a pinch of sugar or a splash of cream can help balance it.
• Let It Rest: Allowing the soup to sit for 10–15 minutes after cooking lets the flavors meld even more.
• Stir Occasionally: Prevent the pasta from sticking to the bottom of the pot by stirring every few minutes during simmering.
• Prep Ahead: Chop vegetables and measure spices in advance to streamline the cooking process.

Variations and Customizations

One of the best things about One-Pot Chili Mac Soup is how easily it can be adapted to suit different tastes, dietary needs, and what you have on hand. Here are some popular variations:

• Vegetarian/Vegan Version: Omit the meat and use plant-based crumbles or extra beans (like black beans or pinto beans). Use vegetable broth and skip the cheese or use a dairy-free alternative.
• Turkey or Chicken Chili Mac: Substitute ground beef with lean ground turkey or shredded cooked chicken for a lighter protein option.
• Spicy Kick: Add diced jalapeños, a dash of cayenne pepper, or a few dashes of hot sauce for extra heat.
• Slow Cooker Method: Brown the meat and sauté vegetables first, then transfer everything to a slow cooker. Cook on low for 6–7 hours or high for 3–4 hours. Add pasta in the last hour.
• Instant Pot Version: Use the sauté function for the first steps, then pressure cook on high for 7 minutes with natural release. Quick-release if needed, then stir in cheese.
• Different Pastas: Try small shells, ditalini, or gluten-free pasta. Adjust cooking time accordingly.
• Creamy Version: Stir in ½ cup of heavy cream, half-and-half, or cream cheese at the end for a richer, velvety texture.
• Loaded Toppings Bar: Serve with a variety of toppings so everyone can customize their bowl—great for family dinners or gatherings.

Health Considerations and Nutritional Value

One-Pot Chili Mac Soup can be both nutritious and balanced, depending on how it’s prepared. Here’s a general nutritional breakdown per serving (approx. 1 ½ cups, without toppings):

• Calories: ~300–350
• Protein: 18–22g (from beef and beans)
• Carbohydrates: 35–40g (mostly from pasta and vegetables)
• Fiber: 6–8g (thanks to beans and vegetables)
• Fat: 10–14g (can be reduced using lean meat and less cheese)
• Sodium: Varies widely based on broth and canned ingredients; opt for low-sodium versions to control salt intake.

Health Tips:

• Boost vegetable content by adding diced carrots, celery, corn, or zucchini.
• Use whole grain or legume-based pasta for added fiber and nutrients.
• Limit cheese and sour cream if watching saturated fat, or use Greek yogurt as a healthier topping.
• Portion control is key if managing calorie intake—this soup is filling, so a moderate serving goes a long way.
• High in iron, B vitamins, and lycopene (from tomatoes), this soup supports energy metabolism and antioxidant intake.

Ingredients

• 1 tablespoon olive oil or vegetable oil
• 1 medium yellow onion, diced
• 1 green bell pepper, diced
• 2 cloves garlic, minced
• 1 pound ground beef (or turkey, chicken, or plant-based crumbles)
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• ½ teaspoon dried oregano
• ½ teaspoon salt (adjust to taste)
• ¼ teaspoon black pepper
• 1 (15 oz) can diced tomatoes (with juice)
• 1 (8 oz) can tomato sauce
• 2 tablespoons tomato paste
• 4 cups beef or vegetable broth (low-sodium preferred)
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 ½ cups uncooked elbow macaroni
• 1 cup shredded cheddar cheese (optional)
• Optional toppings: sour cream, green onions, cilantro, jalapeños, crushed tortilla chips, avocado

Directions

1. In a large pot or Dutch oven, heat oil over medium heat. Add onion, bell pepper, and garlic. Cook for 5–7 minutes until softened.
2. Add ground beef and cook until browned and no longer pink. Drain excess fat if desired.
3. Stir in chili powder, cumin, smoked paprika, oregano, salt, and pepper. Cook for 1 minute to toast the spices.
4. Add diced tomatoes, tomato sauce, tomato paste, and broth. Stir well to combine.
5. Stir in kidney beans and elbow macaroni. Bring to a boil.
6. Reduce heat to low, cover, and simmer for 15–20 minutes, stirring occasionally, until pasta is tender.
7. Taste and adjust seasoning. Stir in shredded cheese if using, until melted.
8. Ladle into bowls and serve with desired toppings.

FAQ

Can I make this soup ahead of time?
Yes! This soup tastes even better the next day as the flavors deepen. Store in an airtight container in the fridge for up to 4 days.

Can I freeze One-Pot Chili Mac Soup?
Absolutely. Freeze in portion-sized containers for up to 3 months. Thaw overnight in the fridge and reheat on the stove with a splash of broth.

Why is my soup too thick?
Pasta absorbs liquid over time. Reheat with additional broth or water to reach your preferred consistency.

Can I use different beans?
Yes! Black beans, pinto beans, or a three-bean mix work great.

Is this soup gluten-free?
Only if you use gluten-free pasta and ensure all other ingredients (like broth) are certified gluten-free.

How can I make it spicier?
Add cayenne, diced jalapeños, hot sauce, or a pinch of red pepper flakes.

Can I add vegetables?
Definitely! Carrots, celery, corn, mushrooms, or spinach are excellent additions.

Summary

One-Pot Chili Mac Soup is a delicious fusion of chili, mac and cheese, and hearty soup—perfect for cozy nights and busy schedules. Packed with flavor, protein, and customizable options, it’s a crowd-pleasing meal that comes together in under 30 minutes with just one pot to clean.