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!
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
- Clean your mushrooms with our tips for preparing mushrooms here.
- 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.
- 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.
- Let cook for another three minutes before adding your broth, kidney beans, tomato paste, salsa and uncooked macaroni to the saucepan. Mix well.
- 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.
- Continue to simmer for 15 minutes, stirring occasionally.
- Plate your mushroom chili then top with cheese, sour cream and cilantro or your favorite garnish.