BHH Bites: One Pot Chili Pasta

Mar 07, 2024
Natalie Ballance

Cooking on a budget is challenging enough on its own, and many clients of BHH are working with a particularly tight budget, sometimes supplemented with groceries from our free pantry bag program. Depending on items that are in the pantry bags or on sale at the grocery store, making a nutritious, filling, and tasty meal can be difficult.


These recipes aim to check several boxes, taking the stress out of planning weekly meals. Look forward to affordable, balanced meals that utilize  items consistently in our pantry bags or are low-cost at the grocery store. They may also be items you already have. A recipe is more of guidelines - you can always tweak and adjust elements to fit your liking and needs. Be sure to save this page, download, or print the recipe, as well as check back regularly to see what new dishes we are sharing!


SERVINGS PREP COOK TOTAL COST
9 (1 cup each) 10 mins 30 mins 40 mins $9.71 Recipe / $1.08 Serving

INGREDIENTS


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

INSTRUCTIONS



  1. Dice the onion and mince the garlic. Cook both in a large pot with olive oil over medium heat for 1-2 minutes, or until soft and transparent. Add the ground beef and continue to stir and cook until it is fully browned. If using a high fat ground beef, drain the excess fat after it is browned.
  2. Add the flour and chili powder to the pot and stir to coat the meat. Continue to stir and cook the coated meat for 1-2 minutes more. The flour and chili powder may coat the bottom of the pot, but that’s okay. Just be careful to not let it burn.
  3. Drain and rinse the black and kidney beans. Add the beans, tomato sauce, diced tomato, and corn kernels to the pot. Stir well and dissolve the flour/chili powder mixture from the bottom of the pot.
  4. Add the dry macaroni and two cups of beef broth to the pot and stir to combine. Place a lid on top, turn the heat up to high, and let the pot come to a boil. Once it reaches a boil, give it a quick stir to loosen any pasta stuck to the bottom of the pot, replace the lid, and turn the heat down to medium-low. Let the pot simmer on medium-low for about 15 minutes, or until the pasta is soft and has absorbed most of the liquid. Stir the pot one or two times during the 15 minutes to loosen any pasta stuck to the bottom.
  5. Once the pasta is fully cooked, turn the heat off and add the cheese. Stir the cheese into the pasta until it has melted in and become slightly creamy. Serve hot.


NUTRITION



Serving: 1 Cup    Calories: 376.43kcal    Carbohydrates: 54.91g    Protein: 21.02g    Fat: 8.99g    Sodium: 865.32mg   Fiber: 11.36g






RECIPE CREDITS: Beth M. at Budget Bytes


ORIGINAL RECIPE: https://www.budgetbytes.com/snap-challenge-one-pot-chili-pasta/


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