Jim’s Sweet Heat One-Pot Chili Mac

Prep: 25 min. Cook: 15 min.
Yield: 6 Servings


1 pound lean ground beef (90/10)
4 slices uncooked turkey bacon, 1/4″ diced
1 small onion, chopped
1 large sweet bell pepper (yellow, orange, or red) chopped
2 teaspoons olive oil
3 cups water
3 teaspoons beef broth granules
1 can (15 oz) light red kidney beans, rinsed and drained
1 can (14-1/2 oz) diced tomatoes, un-drained
1/2 cup medium salsa
1 can (14.5 ounces) tomato sauce
2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon ground chipotle
2 cups uncooked penne rigata pasta (or elbow mac)
1 ounce Nellie’s Key Lime Juice
1/4 cup reduced-fat sour cream
1/4 cup minced fresh cilantro


1. In a large saucepan, lightly brown the turkey bacon – about 3 minutes over medium heat. Add the oil, ground beef, onion and pepper in oil over – cooking until meat has no pink.

2. Stir the beef broth granules into the water. Add to the pot along with the beans, tomatoes, tomato sauce, chili powder, cumin, chipotle and oregano. Bring to a boil.

3. Add pasta; cook for 15-20 minutes or until tender, stirring occasionally. 1 minute before removing from heat, stir in lime juice.

4. Serve with sour cream; sprinkle with cilantro.

OPTIONAL: For a lighter option, replace ground beef with ground turkey. For a vegan option, leave out turkey bacon and replace ground meat with another can of beans or fat-free refried beans, use vegetable broth granules, and add 1/4 cup Bacos soy bacon flavor bits when adding the liquids to the pot, and skip the sour cream.

Thanks Jim! Comment below to let us know what you think of this recipe, and remember to vote!