Stovetop Chili Mac

Prep Time:
25 mins
Total Time:
45 mins

This one-pot wonder features hearty fall flavors that will have everyone asking for seconds.


  • Coarse salt and ground pepper

  • ¾ pound rigatoni or other tube-shaped pasta

  • 1 teaspoon extra-virgin olive oil

  • 3 garlic cloves, roughly chopped

  • 1 small yellow onion, diced small

  • 1 pound ground beef chuck (85 percent lean)

  • 1 ¾ teaspoons ground cumin

  • 1 cup corn kernels, thawed if frozen

  • 1 small zucchini, diced medium

  • 1 can (28 ounces) diced tomatoes

  • 2 ounces cheddar, grated (¾ cup)


  1. In a large pot of boiling salted water, cook pasta according to package instructions. Drain and return to pot. Meanwhile, in a large skillet heat oil over medium. Add garlic and onion and cook until onion is translucent, 3 minutes.

  2. Increase heat to medium-high, add beef, and cook, breaking up meat with a wooden spoon, until no longer pink, about 5 minutes. Add cumin and cook until fragrant, 1 minute. Season with salt and pepper. Add corn and zucchini and cook until zucchini is crisp-tender, 2 minutes. Add tomatoes and juice, bring to a simmer, and cook until mixture is heated through, about 3 minutes. Season to taste with salt and pepper. Divide pasta among four bowls, top with meat sauce, and sprinkle with cheese.

    John Kernick
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