One Pot Macaroni Chili


One pot meals are perfect to get dinner on the table fast to feed a hungry family. This dish combines many suppertime requests like chili and mac and cheese all in one.

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  • 2 tsp (10 mL) canola oil
  • Half a small red onion, finely chopped
  • 8 oz (250 g) ground Ontario veal
  • 3 cloves garlic, minced
  • 1 tbsp (15 mL) chili powder
  • 2 tsp (10 mL) dried oregano leaves
  • 1 tsp (5 mL) ground cumin
  • Pinch cayenne pepper
  • 1 can (28 oz/796 mL) diced tomatoes
  • 1/2 cup (125 mL) sodium reduced vegetable broth
  • 2/3 cup (150 mL) whole wheat elbow macaroni
  • 1/3 cup (80 mL) shredded light old cheddar cheese

Prep Time: 5 minutes
Cook Time: 35 minutes



In a large nonstick skillet, heat oil over medium heat and cook onion for 3 minutes. Add veal, garlic, chili powder, oregano, cumin and cayenne, breaking up with spoon over medium high heat for about 8 minutes or until no longer pink. Stir in tomatoes and broth; bring to a boil.

Stir in macaroni; reduce heat and simmer, stirring occasionally for about 20 minutes or until macaroni is tender and sauce is thickened. Sprinkle with cheese before serving.

Tip: To reduce the heat in this dish you can omit the cayenne pepper.

Yield/Servings: 5 cups (1.25 L) 4 servings

Source: Ontario Veal Appeal (