Easy One-Pot Healthy Chili Mac Skillet (30-Minute Recipe)
This easy one-pot healthy chili mac skillet is the ultimate 30-minute weeknight comfort meal! Made with tender macaroni, lean ground turkey or beef, black beans, and melted cheddar cheese, it builds a rich chili sauce right in the pan for minimal cleanup and maximum flavor.
Equipment
- 1 Large Skillet with Lid a deep 12-inch skillet or Dutch oven works best
- Wooden Spoon or Meat Chopper for breaking up the meat and stirring
- Measuring cup and spoons
- Can Opener
- Colander or Fine Mesh Strainer for rinsing and draining the black beans
Ingredients
- 1 lb lean ground turkey 93/7 is best or 90/10 lean ground beef
- 1 tbsp avocado oil
- ½ large yellow onion diced
- 3 cloves garlic minced
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp onion powder
- ½ tsp smoked paprika
- ½ tsp fine salt
- ¼ tsp freshly cracked black pepper
- 1 can 15 oz low-sodium black beans, rinsed and drained
- 1 can 14.5 oz diced tomatoes (with juices)
- 2 cups whole wheat elbow macaroni or standard elbow macaroni
- 1 ½ cups low-sodium chicken broth plus an extra ¼ cup kept on standby if needed
- 2 cups pre-washed baby spinach
- 1 cup shredded cheddar cheese
Instructions
- Brown the Protein & Aromatics: Heat the avocado oil in a deep 12-inch skillet over medium-high heat. Add the ground turkey (or beef), diced yellow onion, and minced garlic. Cook for 5 to 6 minutes, breaking the meat apart with a wooden spoon, until it's completely browned and no pink remains.
- Bloom the Spices: Lower the heat slightly to medium. Sprinkle the chili powder, onion powder, cumin, smoked paprika, salt, and black pepper directly over the browned meat. Stir continuously for 1 minute until the spices are fragrant and thoroughly combined.
- Add the Pantry Essentials & Noodles: Add the rinsed black beans, diced tomatoes with their juices, dry elbow macaroni, and 1 ½ cups of low-sodium chicken broth to the skillet. Give everything a thorough stir, making sure the raw noodles are gently pressed down so they're completely submerged in the cooking liquid.
- Simmer using the Absorption Method: Bring the mixture to a boil over medium-high heat. Once boiling, cover the skillet with a tight-fitting lid and reduce the heat to medium-low. Simmer for 9 to 11 minutes (or 10 minutes if using standard white macaroni), stirring once halfway through to ensure the pasta doesn’t stick to the bottom.
- Wilt the Greens & Melt the Cheese: Uncover the skillet—the liquid should be mostly absorbed into a rich, glossy chili glaze. Remove from heat and immediately fold in the baby spinach until it’s gently wilted. Sprinkle the shredded sharp cheddar cheese evenly over the top, cover with the lid for 2 minutes to melt, and serve warm!
Notes
Chef’s Nutrition Note: This recipe is calculated at 465 calories per serving using lightened-up whole wheat elbow macaroni. If you prefer standard white elbow macaroni, the density increases slightly, bringing the total closer to 609 calories per serving. Both options turn out delicious and cook perfectly using our one-pot skillet absorption method!
1:1 Protein Swap: Lean ground beef, ground chicken, or even lean ground bison works seamlessly in place of ground turkey without any changes to the cooking time.
Oil Substitutions (1:1 Ratio): Extra Virgin Olive Oil: Adds a lovely, rich, and slightly fruity background flavor that deepens the savory notes of the chili sauce beautifully.
Grapeseed Oil or Canola Oil: Excellent, budget-friendly pantry options for readers who prefer a completely neutral, flavorless oil that lets the chili powder and cumin take center stage.
Low-Sodium Chicken Broth (Oil-Free Option): For readers practicing strict oil-free cooking, completely skip the oil and splash 2 tablespoons of chicken broth directly into the hot skillet to keep the turkey and onions from sticking while they brown.
Liquid Adjustment: Pasta brands and stove heat can vary. If your sauce looks a bit too thick before the macaroni’s fully tender, simply stir in an extra ¼ cup of warm chicken broth during the final few minutes of simmering.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop or in the microwave with a small amount of water or broth to restore the creamy sauce texture.