One Pot Chili Pasta: Easy, Delicious, and Ready in 40 Minutes

One Pot Chili Pasta is the ultimate time-saving dinner recipe that delivers bold, comforting flavors in just 40 minutes. Trust me, this one-pot wonder is about to become your new favorite. It’s perfect for busy weeknights when you want a hearty meal without spending hours in the kitchen! The best part? Less mess, fewer dishes, and all the flavor of a homemade chili combined with the cheesy deliciousness of pasta.

I came up with this recipe when I needed a quick dinner that was filling and family-friendly. Traditional chili can take hours to simmer, and a separate pasta dish means more pots and cleanup. But this quick one pot pasta meal lets you cook everything together in one pot—from browning the beef to melting the cheese. You’ll save time and be rewarded with a creamy, cheesy, slightly spicy bowl of perfection.

Why This One Pot Chili Pasta Is a Game-Changer

• Saves time: Ready in just 40 minutes—quicker than traditional chili, which can take over an hour.
• Minimal dishes: Cook everything in one pot, from sautéing to mixing and serving.
• Full of flavor: Combining chili spices, beef, beans, and melted cheese guarantees bold, satisfying taste in every bite.
• Hands-off cooking: Once it simmers, you’re free to handle other tasks. Just stir a couple of times!
• Customizable: This recipe works with substitutions like ground turkey, chickpeas, or even gluten-free pasta.

Equipment You’ll Need for This One Pot Chili Pasta

This recipe is as simple as it gets, and you won’t need a fancy setup, just:

• Large pot: Opt for a heavy-bottomed one to distribute heat evenly and prevent sticking. I use a 6-quart Dutch oven.
• Wooden spoon or spatula: Perfect for stirring every step, including scraping up the flavorful bits from the bottom of the pot.
• A lid for your pot: Essential for steaming the pasta and locking in all those delicious flavors.

If you don’t own a Dutch oven, any sturdy stockpot will work. Just make sure it’s big enough to hold all the ingredients!

Simple Ingredients for One Pot Chili Pasta

This recipe uses pantry staples and a few fresh ingredients. Here’s what stands out:

• Ground beef: I stick with lean ground beef for less grease, but you can swap in ground turkey or plant-based crumbles.
• Beans: Canned black beans and kidney beans are the easiest option. Drain and rinse them for the best texture and flavor.
• Pasta: Elbow macaroni is my go-to because it cooks quickly and soaks up all the chili goodness. Other small pasta, like shells or ditalini, works just as well.
• Cheese: A shredded cheddar or Mexican blend melts beautifully and adds a creamy finish. If you’re lactose-free, try a vegan cheese alternative.

Pro tip: Keep canned beans, diced tomatoes, and dry pasta stocked in your pantry for last-minute dinners like this.

One Pot Chili Pasta Recipe Details

• Servings: 9 (1 cup each)
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Difficulty: Easy

One Pot Chili Pasta Ingredients

• 1 Tbsp olive oil ($0.16)
• 1 yellow onion, diced ($0.42)
• 2 cloves garlic, minced ($0.16)
• 1/2 lb ground beef ($2.46)
• 2 Tbsp all-purpose flour ($0.02)
• 2 Tbsp chili powder ($0.30)
• 1 (15 oz) can tomato sauce ($0.79)
• 1 (15 oz) can diced tomatoes ($0.79)
• 1 (15 oz) can black beans, drained and rinsed ($0.99)
• 1 (15 oz) can kidney beans, drained and rinsed ($1.09)
• 1 cup frozen corn kernels ($0.60)
• 2 cups uncooked elbow macaroni ($0.85)
• 2 cups beef broth ($0.08)
• 1 cup shredded cheese ($1.00)

How to Make One Pot Chili Pasta

1. In a large pot, heat olive oil over medium heat. Add diced onion and minced garlic, cooking until soft and translucent, about 1-2 minutes.
2. Add ground beef and cook until browned, breaking it apart as it cooks. Drain excess grease if necessary.
3. Sprinkle the flour and chili powder over the beef, stirring until the meat is evenly coated. Cook for 1-2 minutes to toast the spices.
4. Add the drained black beans, kidney beans, tomato sauce, diced tomatoes, and frozen corn. Stir to combine, scraping up any browned bits from the pot’s bottom.
5. Pour in the uncooked elbow macaroni and beef broth. Mix well, ensuring the pasta is submerged. Cover and bring to a boil over high heat.
6. Once boiling, reduce the heat to medium-low and simmer for 15 minutes, stirring occasionally, until the pasta is tender and most of the liquid is absorbed.
7. Turn off the heat and stir in the shredded cheese until melted and creamy. Serve hot.

Jake’s Tips for the Best One Pot Chili Pasta

• Keep it creamy: Add the cheese off heat to prevent it from separating.
• Use fresh spices: If your chili powder is more than a year old, it’s time to replace it for better flavor.
• Don’t rush the simmer: Stir occasionally to keep pasta from sticking to the pot.
• Meal prep hero: This dish reheats beautifully for up to 4 days in the fridge. Add a splash of broth when reheating to refresh the texture.
• Freeze leftovers: Store cooled pasta in airtight bags for up to 3 months.

Easy One Pot Chili Pasta Variations

• Vegetarian version: Swap the ground beef for more beans or plant-based protein.
• Spicy kick: Add diced jalapeños or extra chili powder for heat lovers.
• Gluten-free: Use your favorite gluten-free pasta and adjust cooking time as needed.
• Cheesy upgrade: Stir in cream cheese or top with extra shredded cheese before serving.

One Pot Chili Pasta FAQs

Can I use a different type of pasta?

Yes! Small shapes like shells, penne, or rotini work great. Just keep an eye on cooking time, as it may vary slightly.

How do I prevent the pasta from sticking to the pot?

Stir the mixture every few minutes while it simmers to ensure nothing sticks to the bottom.

Is this recipe freezer-friendly?

Absolutely. Cool completely, portion into freezer-safe bags, and store for up to 3 months. Thaw overnight in the fridge and reheat with a splash of broth.

Can I make this recipe dairy-free?

Yes! Use a dairy-free shredded cheese alternative, or skip the cheese entirely for a simpler dish.

What other proteins work well in this dish?

Ground turkey, chicken, or meatless crumbles are fantastic swaps for the beef.

What’s your favorite kitchen shortcut? Share below and let me know how you loved One Pot Chili Pasta!

One Pot Chili Pasta

One Pot Chili Pasta is your answer to busy weeknight dinners. In just 40 minutes, you’ll have a bowl full of hearty, cheesy chili perfectly combined with tender macaroni, and the best part? It’s all cooked in one pot. Less cleanup, more flavor—it’s a lifesaver for those chaotic evenings when you need a satisfying meal without a fuss.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 9

Course: Main Course

Cuisine: American

Ingredients Method Notes

Ingredients

  

• 1 Tbsp olive oil
• 1 yellow onion diced
• 2 cloves garlic minced
• 1/2 lb. ground beef
• 2 Tbsp all-purpose flour
• 2 Tbsp chili powder
• 1 15 oz can tomato sauce
• 1 15 oz can diced tomatoes
• 1 15 oz can black beans drained and rinsed
• 1 15 oz can kidney beans drained and rinsed
• 1 cup frozen corn kernels
• 2 cups uncooked elbow macaroni
• 2 cups beef broth
• 1 cup shredded cheese

Method

 

1. Heat the olive oil in a large pot over medium heat. Add the diced onion and minced garlic, cooking for 1-2 minutes until softened and fragrant.
2. Stir in the ground beef. Break it apart as it cooks. Once it’s browned, drain any excess grease if necessary.
3. Sprinkle the flour and chili powder over the beef. Stir and cook for about 2 minutes—don’t panic if a slight coating forms on the bottom of the pot. You’ll deglaze soon!
4. Add the tomato sauce, diced tomatoes, drained beans, and frozen corn. Stir everything together, scraping those tasty browned bits off the bottom.
5. Pour in the dry macaroni and beef broth. Stir, then cover the pot and bring to a boil over high heat.
6. Once boiling, stir the pot to prevent sticking. Reduce the heat to medium-low, cover again, and simmer for 15 minutes. Stir every 5 minutes to keep things moving.
7. When the pasta is tender and most of the liquid is absorbed, turn off the heat and stir in the shredded cheese. Mix until creamy and gooey.
8. Spoon out servings while hot and enjoy!

Notes

Keep stirring: Stirring occasionally as it simmers prevents any pasta from sticking to the pot.

Written by Jake

Hi, I’m Jake — the home cook behind Kitchen Shortcuts. I create easy crockpot meals and slow cooker recipes designed for busy families who want flavorful home-cooked food with less effort.

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