Kitchen Sink Chili Mac
Prep time
Cook time
Total time
Ultimate comfort food. Perfect fall/winter dish. Kitchen Sink Chili Mac is chocked full of healthy comfort food ingredients. This is a phenomenal recipe for the end of the season vegetables like corn, tomatoes, and peppers. Many of the ingredients are most likely already in your pantry/refrigerator/garden. Don't be afraid to include different ingredients you have on hand.
Recipe type: Main Dishes, Casseroles
Cuisine: American
Serves: 4-6 servings
  • 1 pound ground beef (85/15), or turkey, or bison
  • ¼ cup olive oil, divided
  • 1 large onion, diced
  • 2-3 cloves fresh garlic, diced or put through a garlic press ( Hint: get a garlic press)
  • 1-2 jalapenos, diced, membrane, and seeds removed for a less spicy dish OR 1 large red bell pepper diced for a milder dish
  • 15 oz canned pinto beans, rinsed and drained
  • 1 pound fresh Roma tomatoes or other fresh tomatoes, diced OR 1-15oz cans of petite diced tomatoes
  • 1 cup fresh corn cut from the cob or 1 cup frozen corn
  • ½ - 1 cup beef or chicken stock, or water
  • 1 Tablespoon chili powder
  • 1 teaspoon cumin
  • Pinch ground cayenne pepper, if desired
  • 1 cup macaroni, cooked according to manufacturers' directions
  1. In a 3-4 quart pan, boil water. Add 1 cup of macaroni or the pasta you prefer. Cook according to package directions. For a firmer pasta, under-cook 60-90 seconds.
  2. Add 2 Tablespoons olive oil in a 12" skillet over medium-high heat.
  3. Add one pound of ground meat: beef, turkey, or bison, and browned until all the pinkness is gone. Remove the meat to drain on a plate covered with a paper toweling or in a fine meshed colander in the sink.
  4. Return the skillet to the stove over medium-high heat. Add the remaining 2 Tablsepoons olive oil, onion and cook until just wilted, 2-3 minutes.
  5. Add peppers to the onions. Either finely diced jalapenos or one diced red bell pepper. Stir and cook for 2-3 minutes.
  6. Add chili powder and cumin.
  7. Add garlic. Stir and cook until just fragrant.
  8. Add the cooked meat.
  9. Add tomatoes, beans, stock and corn.
  10. Add 1 teaspoonful salt and ½ teaspoonful black pepper.
  11. Simmer until bubbly.
  12. Add macaroni. Stir and continue to cook until the ingredients are heated through.
  13. Check for seasoning.
  14. Divide into deep individual serving bowls. Top with grated Monterrey Jack cheese and serve.
Kitchen Sink Chili Mac is easy and comes together quickly. You may add diced carrot and/or celery to the vegetables as they saute. Feel free to substitute diced portobello mushrooms for the meat. Instead of pasta, you can serve chili mac over cooked quinoa or brown rice.
Recipe by At Mimi's Table at