High-Fiber Chili Mac With Ground Beef & Kidney Beans – Comfort Food With a Nutritious Twist

Big bowls, bold flavor, and a whole lot of comfort—this chili mac checks every box. It’s hearty, budget-friendly, and built with ingredients you probably already have at home. Ground beef, beans, pasta, and warm spices come together in one pot for a weeknight win.

The best part? It’s higher in fiber than classic chili mac thanks to whole-grain pasta and kidney beans. Make it once, and it’s likely to join your regular rotation.

What Makes This Special

This chili mac is a smart upgrade of a classic.

It keeps the cozy taste you expect from chili and macaroni, but adds extra nutrition with fiber-rich choices. The texture is creamy and saucy, with beefy depth and a mellow kick of spice.

• High fiber by design: Whole-wheat pasta, kidney beans, tomatoes, and veggies pack in fiber for better digestion and longer-lasting fullness.
• One-pot convenience: Everything cooks together, which means fewer dishes and richer flavor.
• Balanced and satisfying: Protein from beef and beans meets complex carbs and veggies, so it’s both hearty and nourishing.
• Customizable heat: Adjust the chili powder, add jalapeño, or keep it mild for the whole family.

What You’ll Need

• 1 pound (450 g) lean ground beef (90% lean or higher)
• 1 medium yellow onion, diced
• 1 red bell pepper, diced (optional but adds sweetness and fiber)
• 3 cloves garlic, minced
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika (or regular paprika)
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt, plus more to taste
• 1/4 teaspoon black pepper
• 1 can (15 oz/425 g) kidney beans, drained and rinsed
• 1 can (14.5 oz/410 g) diced tomatoes, with juices
• 1 can (8 oz/227 g) tomato sauce or crushed tomatoes
• 3 cups (710 ml) low-sodium beef broth (or chicken/vegetable)
• 8 ounces (225 g) whole-wheat elbow macaroni (or other short pasta like rotini)
• 1 cup (100 g) shredded sharp cheddar (optional, for topping)
• 2 tablespoons olive oil (if your beef is very lean)
• Optional add-ins: 1 jalapeño (seeded and minced), 1 cup corn, chopped cilantro, lime wedges

Instructions

1. Brown the beef: Heat a large pot or Dutch oven over medium-high. If using very lean beef, add olive oil.

   Add the ground beef and cook, breaking it up with a spoon, until lightly browned and no pink remains, about 5–6 minutes. Spoon off excess fat if needed.

2. Soften the aromatics: Add onion and bell pepper. Cook until they soften and turn translucent, 4–5 minutes.

   Stir in the garlic and cook for 30 seconds until fragrant.

3. Bloom the spices: Sprinkle in chili powder, cumin, smoked paprika, oregano, salt, and pepper. Stir to coat the beef and veggies. Let the spices toast for 30–60 seconds to deepen flavor.
4. Add liquids and tomatoes: Pour in the diced tomatoes with their juices, tomato sauce, and beef broth.

   Stir to combine and bring to a gentle boil.

5. Add pasta and beans: Stir in the whole-wheat macaroni and the rinsed kidney beans. Reduce heat to medium-low so it simmers, not boils hard.
6. Simmer until tender: Cook uncovered, stirring every couple of minutes so the pasta doesn’t stick, for 10–12 minutes or until pasta is al dente. If it thickens too much before the pasta is done, add a splash more broth or water.
7. Adjust seasoning: Taste and add more salt, pepper, or chili powder as needed.

   For a creamy touch, stir in a handful of cheddar here, or save it for topping.

8. Rest briefly and serve: Turn off the heat and let it sit for 3–5 minutes to thicken slightly. Ladle into bowls and top with cheddar, cilantro, or a squeeze of lime if you like.

How to Store

• Refrigerator: Store in an airtight container for up to 4 days. The flavors deepen by day two.
• Freezer: Freeze in portions for up to 3 months.

  For best texture, slightly undercook the pasta before freezing.

• Reheating: Warm gently on the stove over medium heat or microwave in 60–90 second bursts, stirring between bursts. Add a splash of water or broth to loosen the sauce.

Benefits of This Recipe

• High in fiber: Whole-wheat pasta, beans, and veggies support digestion and help keep you full longer.
• Protein-packed: Ground beef plus beans deliver balanced, satisfying protein.
• Budget-friendly: Pantry staples and one pot keep cost and cleanup low.
• Family-friendly flavor: Warm, smoky spices without overwhelming heat.
• Great for meal prep: Holds up well in the fridge and freezer, and reheats beautifully.

What Not to Do

• Don’t skip rinsing the beans: It removes excess sodium and can improve texture.
• Don’t overcook the pasta: Whole-wheat pasta can turn mushy if left too long. Aim for al dente.
• Don’t crank the heat: A rapid boil can make the bottom scorch and the pasta unevenly cooked.

  Keep it to a gentle simmer.

• Don’t forget to toast the spices: Blooming spices for even a minute makes a big difference in flavor.
• Don’t drown it in cheese: A little sharp cheddar goes a long way. Keep it balanced to let the chili flavors shine.

Alternatives

• Protein swaps: Use ground turkey or chicken for a lighter option. For vegetarian, skip the beef and add an extra can of beans or lentils.
• Pasta options: Try chickpea or lentil pasta for even more fiber and protein.

  Adjust simmer time to the package directions.

• Spice variations: Add chipotle powder for smokiness, or a diced jalapeño for heat. If you love warmth without fire, use extra smoked paprika.
• Veggie boosters: Stir in corn, zucchini, or spinach in the last few minutes. Frozen corn works great straight from the bag.
• Dairy-free: Skip cheese or top with a dairy-free cheddar.

  A spoon of cashew cream can add richness.

• Lower sodium: Choose low-sodium beans, tomatoes, and broth, and salt to taste at the end.

FAQ

Can I make this gluten-free?

Yes. Use a gluten-free short pasta such as brown rice, chickpea, or lentil pasta, and confirm your broth and spices are labeled gluten-free. Keep an eye on the simmer time since gluten-free pasta softens faster.

How spicy is it?

As written, it’s mild to medium.

For less heat, reduce the chili powder to 1 tablespoon and skip jalapeño. For more heat, add crushed red pepper, chipotle powder, or hot sauce to taste.

Can I use another bean?

Absolutely. Black beans or pinto beans work well and keep the fiber high.

Rinse and drain them just like kidney beans.

What if my chili mac is too thick?

Add warm water or broth, a little at a time, and stir until it loosens to your liking. Keep seasoning balanced by tasting after you thin it out.

What cheese works best?

Sharp cheddar brings bold flavor with less quantity. Pepper jack adds a gentle kick, and Monterey Jack melts smoothly if you prefer something milder.

Can I make it ahead?

Yes.

Cook it, cool it, and store it up to 4 days. When reheating, add a splash of liquid to revive the sauce. If you plan to make it solely for meal prep, undercook the pasta by 1–2 minutes.

Is there a way to reduce fat?

Use 93–96% lean beef and drain any rendered fat.

You can also swap half the beef for extra beans or lentils to keep it hearty with less fat.

Wrapping Up

This High-Fiber Chili Mac With Ground Beef & Kidney Beans brings together comfort and nutrition without asking for extra work. It’s the kind of meal that feeds a crowd, reheats like a dream, and tastes even better the next day. Keep these pantry staples on hand and you’ll always have an easy plan for dinner.

Warm, filling, and weeknight-simple—this one’s a keeper.