one pot baked beef and pumpkin chili mac
Two cozy favorites mixed into a single skillet and baked to bubbly goodness.
Ingredients
- 1 lb vegetarian or regular beef
- 1/2 medium yellow onion, diced
- 1 1/2 tsp smoked paprika
- 1 tsp chipotle chili powder
- 1/2 tsp garlic powder
- 1/4 tsp cinnamon
- pinch nutmeg
- 1/4 cup tomato paste
- 1 lb short-cut pasta
- 4 cup vegetable broth or water
- 1 cup pumpkin puree
- 1 can black beans, drained
- 2 cups sharp cheddar cheese, shredded
- 1 cup monterey jack cheese, shredded
- chopped cilantro and jalapeños, to serve
Instructions
- Preheat oven to 425 degrees.
- Heat 2 tablespoons olive oil in an oven-friendly skillet over medium heat. Toss in the onion, beef, smoked paprika, chipotle chili powder, garlic powder, cinnamon, and nutmeg. Season with salt and pepper and cook, stirring, until the beef is browned, about 8-10 minutes.
- Swirl the tomato paste into the mixture, then dump in the pasta and the broth/water. Bring to a simmer and cook two minutes shorter than the "al dente" directions on the pasta box. Stir often. If the liquid is boiling too aggressively, reduce the heat, and add more broth or water as needed. Do not drain any remaining water!
- When the pasta is soft, stir in the pumpkin puree, black beans, and 1 cup of the cheddar cheese until the cheese melts. Taste and adjust salt and pepper.
- Top the pasta with the remaining cheddar and the jack cheese. Bake 10-15 minutes until the cheese is melted and bubbly. Divide into bowls and serve HOT with chopped cilantro and jalapeño peppers, as desired.
Notes
*Regular beef: If using actual beef in the recipe rather than the Impossible beef, reduce olive oil by 1 tablespoon. Depending on the leanness of the ground beef you choose, you may need to drain some of the fat after browning.