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One Pot Chili Mac with Beer

4.3 from 3 reviews

One Pot Chili Mac Recipe from Thug Kitchen 101 cookbook with beer, beans, pasta, olives, spices and cheese or make it vegan, all in 30 minutes.

  • Author: ifoodreal.com
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 6 1x
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Ingredients

  • 1 medium onion, finely chopped
  • 1 large carrot, chopped
  • 1 bell pepper, chopped
  • 1/2 jalapeño, seeded and minced (or with seeds and more to taste)
  • 1 tbsp avocado oil
  • 2 tbsp chili powder
  • 2 tsp cumin, ground
  • 2 tsp smoked paprika
  • 1/4 tsp salt
  • 23 tbsp tomato paste
  • 14 oz can tomato sauce
  • 1 cup beer
  • 3 cups vegetable broth
  • 3 cups elbow macaroni (whole wheat or brown rice)
  • 2 x 14 oz cans of black/red/pinto beans, rinsed and drained (I cook my own)
  • 1 tbsp raw honey or maple syrup
  • 1 tbsp lime or lemon juice
  • 1 cup olives or artichokes from a jar, chopped (optional)
  • 1/2 cup shredded cheese (like Colby Jack) or 1/4 cup nutritional yeast (for vegans)

Instructions

  1. Preheat large dutch oven or soup pot on medium heat and swirl oil to coat. Add onion and cook for 5 minutes, stirring occasionally. Add carrot, bell pepper, jalapeño and cook for 2 minutes.
  2. Add chili powder, cumin, paprika and salt; stir and cook for a minute or two. Add tomato paste, tomato sauce, beer, broth and bring to a boil. Add pasta, stir, cover and cook for 12 minutes, stirring occasionally.
  3. Turn off the heat and add beans, honey, lime juice, olives/artichokes and cheese/nutritional yeast. Stir and adjust seasoning to taste. Serve hot.

Store: Refrigerate in an airtight container for up to 3 days or freeze for up to 3 months.

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