Blended Chili & Macaroni

July 21, 2017
Serves 8

This beef and mushroom chili is quick and easy. Add in elbow macaroni for a delicious, one pot meal.


  • 1/2 Pound
    mushrooms, finely chopped
  • 1 Pound
    lean ground beef
  • 1
    package chilli seasoning
  • 1
    can beef broth
  • 1
    can (15.5 ounces) kidney beans, rinsed
  • 1
    can tomato paste
  • 1 Cup
    medium salsa
  • 2 Cups
    elbow macaroni, uncooked
  • Garnishes: Shredded cheese, sour cream, cilantro


  1. Place mushrooms in a food processor fitted with a metal blade. Pulse until finely chopped.

  2. In a large saucepan, brown meat and mushrooms with chilli seasoning.

  3. Add broth, kidney beans, tomato paste, salsa, and macaroni to saucepan; mix well.

  4. Bring mixture to boil and cover. Continue to simmer on low for 15 minutes, stirring occasionally.

  5. Serve topped with cheese, sour cream and cilantro.

Nutrition: calories: 370, Total Fat: 12 g, Saturated Fat: 5 g, Cholesterol: 45 mg, Sodium: 690 mg Total Carbohydrate: 43 g, Dietary Fiber: 6 g, Sugars: 5 g, Protein: 23 g


There are no reviews yet.

Be the first to review “Blended Chili & Macaroni”



beef burgers veal poultry lamb pork seafood turkey lunch appetizer dinner breakfast