One-Pot Mushroom Chili Macaroni

The culinary wizards at the Mushroom Council understood our need for a quick, easy, one-pot meal. This blended version of chili combines lean ground beef with mushrooms to make a hearty-tasting, but not too rich meal in minutes. The addition of macaroni gives a nice textural element.

 

one-pot-mushroom-chili-macaroni

One-Pot Mushroom Chili Macaroni

Description

Who doesn’t love chili? And who doesn’t love macaroni? But few of us like the clean-up and hassle of making a big meal. Get the best of both worlds with this incredibly easy to make a savory blend of beef and mac from The Mushroom Council. 

Send your taste buds on a pasta-induced joyride, with our favorite passenger at Monterey: mushrooms. This chili mac recipe incorporates delectable White or Brown mushrooms, finely chopped to match the texture of the beef. We’re sneaking in these mushrooms to add important nutrients like B-vitamins and selenium. Plus, we're cutting down on the calories by using less meat (since a serving of White or Brown mushrooms is only 20 calories), and adding a big hit of umami flavor.

Let your kitchen fill with the mouthwatering aroma of chili seasoning and your tummy fill with a satisfying serving of comfort food. Choose the spiciness you prefer for your salsa— and then top your mac with whatever you’re craving, such as creamy shredded cheese, a dollop of sour cream and fresh cilantro.

Best of all, this hearty mushroom chili is super quick to make! You really just toss all the ingredients in a pan and simmer. Now that’s what we call the perfect dinner!

 


Ingredients

  • 6 oz fresh Monterey® White or Brown mushrooms

  • 1 lb lean ground beef

  • 1 package chili seasoning or 2-3 tbsp taco seasoning

  • 1 can (15.5 ounces) beef broth

  • 1 can (15.5 ounces) kidney beans, rinsed

  • 1 can tomato paste

  • 1 cup salsa, medium (or your preferred spiciness) 

  • 2 cups elbow macaroni, uncooked

  • Garnishes: Shredded cheese, sour cream, chopped onion, sliced avocado and cilantro


Instructions

  1. Clean your mushrooms with our tips for preparing mushrooms here.

  2. Place your mushrooms in a food processor or mini chopper fitted with a metal blade. If you did not buy pre-sliced mushrooms, you may have to cut each in half, down the center, to fit properly in your processor. Pulse until finely chopped.

  3. In a large saucepan, cook your ground beef on medium-low until golden brown, stirring and flipping as needed. Mix in your diced mushrooms and chili seasoning.

  4. Let cook for another three minutes before adding your broth, kidney beans, tomato paste, salsa and uncooked macaroni to the saucepan. Mix well.

  5. Bring the mixture to a slow boil and cover with a lid. Turn the temperature of the burner down to low, just enough to maintain a gentle simmer.

  6. Continue to simmer for 15 minutes, stirring occasionally.

  7. Plate your mushroom chili then top with cheese, sour cream and cilantro or your favorite garnish.
one-pot-mushroom-chili-macaroni
Monterey Mushrooms blue and white logo

One-Pot Mushroom Chili Macaroni


Description

Who doesn’t love chili? And who doesn’t love macaroni? But few of us like the clean-up and hassle of making a big meal. Get the best of both worlds with this incredibly easy to make a savory blend of beef and mac from The Mushroom Council. 

Send your taste buds on a pasta-induced joyride, with our favorite passenger at Monterey: mushrooms. This chili mac recipe incorporates delectable White or Brown mushrooms, finely chopped to match the texture of the beef. We’re sneaking in these mushrooms to add important nutrients like B-vitamins and selenium. Plus, we're cutting down on the calories by using less meat (since a serving of White or Brown mushrooms is only 20 calories), and adding a big hit of umami flavor.

Let your kitchen fill with the mouthwatering aroma of chili seasoning and your tummy fill with a satisfying serving of comfort food. Choose the spiciness you prefer for your salsa— and then top your mac with whatever you’re craving, such as creamy shredded cheese, a dollop of sour cream and fresh cilantro.

Best of all, this hearty mushroom chili is super quick to make! You really just toss all the ingredients in a pan and simmer. Now that’s what we call the perfect dinner!

 


Ingredients

  • 6 oz fresh Monterey® White or Brown mushrooms

  • 1 lb lean ground beef

  • 1 package chili seasoning or 2-3 tbsp taco seasoning

  • 1 can (15.5 ounces) beef broth

  • 1 can (15.5 ounces) kidney beans, rinsed

  • 1 can tomato paste

  • 1 cup salsa, medium (or your preferred spiciness) 

  • 2 cups elbow macaroni, uncooked

  • Garnishes: Shredded cheese, sour cream, chopped onion, sliced avocado and cilantro


Instructions

  1. Clean your mushrooms with our tips for preparing mushrooms here.

  2. Place your mushrooms in a food processor or mini chopper fitted with a metal blade. If you did not buy pre-sliced mushrooms, you may have to cut each in half, down the center, to fit properly in your processor. Pulse until finely chopped.

  3. In a large saucepan, cook your ground beef on medium-low until golden brown, stirring and flipping as needed. Mix in your diced mushrooms and chili seasoning.

  4. Let cook for another three minutes before adding your broth, kidney beans, tomato paste, salsa and uncooked macaroni to the saucepan. Mix well.

  5. Bring the mixture to a slow boil and cover with a lid. Turn the temperature of the burner down to low, just enough to maintain a gentle simmer.

  6. Continue to simmer for 15 minutes, stirring occasionally.

  7. Plate your mushroom chili then top with cheese, sour cream and cilantro or your favorite garnish.

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Monterey Mushrooms
Monterey Mushrooms