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Blended Chili Macaroni

  • Yield: 8 servings 1x


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


  • ½ lb. mushrooms, finely chopped
  • 1 lb. lean ground beef
  • 1 package chilli seasoning
  • 1 can beef broth
  • 1 can (15.5 oz.) kidney beans, rinsed
  • 1 can tomato paste
  • 1 cup medium salsa
  • 2 cups elbow macaroni, uncooked
  • Garnishes: Shredded cheese, sour cream, cilantro


  1. Place the 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.


  • Calories: 370
  • Sugar: 5 g
  • Sodium: 690 mg
  • Fat: 12 g
  • Saturated Fat: 5 g
  • Carbohydrates: 43 g
  • Fiber: 6 g