Hearty One-Pot Chili Macaroni Soup: An Easy & Comforting Family Dinner Recipe
When the craving for something warm, hearty, and incredibly satisfying hits, this One-Pot Chili Macaroni Soup is your answer. Combining the robust flavors of a classic chili with the beloved texture of macaroni pasta, this recipe delivers the ultimate comfort in a single bowl. It’s designed for ease and efficiency, making it the perfect solution for busy weeknights when you need a delicious, filling meal without a stack of dirty dishes.
Imagine a rich, savory broth infused with aromatic spices, tender beans, and diced tomatoes, all simmering with elbow macaroni until perfectly cooked. This isn’t just a soup; it’s a complete meal that brings together the best elements of two beloved dishes: the spicy depth of chili and the cozy familiarity of a pasta soup. What makes this recipe truly special is its one-pot nature – everything cooks together, allowing the flavors to meld beautifully while minimizing cleanup. It’s a guaranteed family favorite that will warm you from the inside out.
Whether you’re battling a chilly evening, seeking a quick and nutritious dinner, or simply yearning for a taste of home-cooked goodness, this chili macaroni soup fits the bill. It’s versatile, easy to customize, and incredibly flavorful. Let’s dive into creating this delightful dish that promises to become a staple in your recipe rotation.
Chili Macaroni Soup
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Ingredients
- 1 tbsp olive oil for sautéing, choose extra virgin for richer flavor.
- ¼ onion, diced (yellow or white onion works well to build a flavorful base)
- 3 oz tomato paste (adds depth and richness to the broth)
- 14 oz can petite diced tomatoes (for texture and tangy flavor, regular diced tomatoes are fine too)
- 2 – 15.5 oz cans chili beans (undrained, they contribute flavor and thickness; kidney or pinto beans can be substituted)
- 8 oz elbow pasta (or any small pasta shape like ditalini or small shells)
- 1 bouillon cube (beef or vegetable for enhanced savoriness, or 1 tsp bouillon powder)
- 4 cups water (or low-sodium beef/vegetable broth for even deeper flavor)
- ½ tbsp brown sugar (balances the acidity of the tomatoes and enhances chili flavor)
- 2 tsp chili powder (a key spice for authentic chili flavor, adjust to your preferred heat)
- 1 tsp cumin (adds earthy warmth; freshly ground is best)
- 1 tsp salt (or to taste, adjust based on sodium content of beans/broth)
- 1 tsp pepper (freshly ground black pepper for best flavor)
- 1 tsp dried oregano (Mexican oregano is preferred for chili, but Italian works too)
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Instructions
Step 1: Sauté the Aromatics. To a large, heavy-bottomed pot or Dutch oven, add the olive oil and place over medium heat. Once the oil is shimmering, add the diced onion. Cook the onion for about 2-3 minutes, stirring occasionally, until it starts to soften and become translucent. This step is crucial for building the foundational flavors of your soup.
Step 2: Build the Flavor Base. Stir in the tomato paste and cook for another minute, allowing it to toast slightly and deepen its flavor. This helps to remove any raw tomato taste and creates a richer base. Next, add the petite diced tomatoes (undrained) and the two cans of chili beans (also undrained). Stir everything together well to combine.
Step 3: Add Liquid and Pasta. Pour in the 4 cups of water (or broth) and crumble in the bouillon cube. Add the elbow pasta and all the seasonings: brown sugar, chili powder, cumin, salt, pepper, and dried oregano. Stir vigorously to ensure all ingredients are well-mixed and the bouillon cube dissolves completely. Make sure the pasta is submerged in the liquid.
Step 4: Simmer to Perfection. Bring the soup to a gentle simmer over medium heat. Once simmering, reduce the heat to low, cover the pot, and let it cook for 12 to 16 minutes. The goal is for the pasta to become tender, absorbing the delicious chili broth. Stir occasionally during this time to prevent the pasta from sticking to the bottom of the pot and to ensure even cooking.
Step 5: Adjust Consistency and Serve. Keep an eye on the liquid level. If the soup becomes too thick or the pasta isn’t fully cooked after 12-16 minutes, add an additional 1/2 cup of water (or broth) at a time, stirring and continuing to simmer until the pasta reaches your desired tenderness. Once cooked, remove from heat, taste, and adjust seasonings if necessary. Ladle hot soup into bowls and serve immediately.
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Nutrition
Carbohydrates: 93g |
Protein: 21g |
Fat: 7g |
Saturated Fat: 1g |
Polyunsaturated Fat: 2g |
Monounsaturated Fat: 3g |
Sodium: 2455mg |
Potassium: 1643mg |
Fiber: 14g |
Sugar: 21g |
Vitamin A: 877IU |
Vitamin C: 18mg |
Calcium: 148mg |
Iron: 7mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tips for Success with Your Chili Macaroni Soup
- Don’t Overcook the Pasta: Pasta will continue to absorb liquid even after the heat is off. Cook it until it’s al dente (firm to the bite) to prevent it from becoming mushy, especially if you plan on having leftovers.
- Adjust Spice Levels: The chili powder measurement provides a mild to medium heat. If you like more spice, add a pinch of cayenne pepper or a dash of hot sauce. For less heat, reduce the chili powder slightly.
- Flavor Building: Sautéing the onion until translucent and toasting the tomato paste are crucial steps for developing deep, complex flavors in your soup. Don’t rush these initial stages.
- Liquid Check: Different brands of pasta absorb liquid at varying rates. Always monitor the liquid level during simmering and add more water or broth if the soup becomes too thick before the pasta is cooked through.
- Season to Taste: Salt content in canned beans and bouillon can vary. Always taste the soup before serving and adjust salt and pepper as needed. A final squeeze of lime juice can also brighten the flavors.
Delicious Variations & Customizations
This chili macaroni soup is incredibly flexible! Feel free to get creative and adapt it to your taste or what you have on hand:
- Add Meat: For a heartier meal, brown 1/2 lb to 1 lb of ground beef or turkey with the onion. Drain any excess fat before proceeding with the tomato paste. You could also add shredded cooked chicken or leftover pot roast.
- Extra Veggies: Boost the nutritional content by adding diced bell peppers (red, green, or yellow), corn, or zucchini along with the onion. A handful of fresh spinach can be stirred in at the very end until wilted.
- Different Beans: While chili beans are specified, feel free to use kidney beans, black beans, or pinto beans (drained and rinsed if not chili-seasoned) for a different flavor profile.
- Cheesy Goodness: Stir in 1/2 cup of shredded cheddar cheese or a blend of Mexican cheeses at the end for an extra creamy, cheesy texture. It’s a game-changer!
- Smoky Flavor: Add 1/2 teaspoon of smoked paprika along with the other spices for an extra layer of smoky depth. A dash of liquid smoke can also achieve this.
- Vegan Option: Omit any meat or beef bouillon. Use vegetable broth and ensure your bouillon cube is vegetable-based. This recipe is already mostly plant-based, making it easy to adapt.
Serving Suggestions
This Chili Macaroni Soup is a meal in itself, but a few simple additions can elevate the experience:
- Toppings Galore: Offer a selection of toppings like shredded cheddar cheese, a dollop of sour cream or plain Greek yogurt, sliced green onions, fresh cilantro, or crushed tortilla chips.
- Crusty Bread: Serve with warm, crusty bread or cornbread for dipping and soaking up every last bit of delicious broth.
- Simple Side Salad: A fresh, crisp green salad with a light vinaigrette makes for a perfect balance to the rich soup.
Storage and Reheating
This soup makes fantastic leftovers! Store any cooled chili macaroni soup in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm on the stovetop over low to medium heat, or in the microwave. You may need to add a splash of water or broth as the pasta will continue to absorb liquid and thicken the soup upon cooling.
Why This One-Pot Wonder is a Must-Try
This Chili Macaroni Soup isn’t just a recipe; it’s a culinary hug in a bowl. Its simple preparation, minimal cleanup, and incredible depth of flavor make it an absolute winner for any home cook. It’s perfect for those busy weeknights when you need a hearty, homemade meal on the table in about 30 minutes. The combination of chili spices and tender macaroni creates a comforting texture and taste that pleases both adults and kids alike. Give it a try, and watch it become a new family favorite!