One-Pot Chili Mac with Sneaky Mushrooms
Prep time
Cook time
Total time
Serves: 8 servings
  • ½ pound mushrooms
  • 1 pound lean ground beef (see post above for vegan option)
  • 1 package dairy-free chili seasoning*
  • 1 can beef broth (see post above for vegan option)
  • 1 15.5-ounce can kidney beans, rinsed
  • 1 6-ounce can tomato paste
  • 1 cup medium salsa
  • 2 cups uncooked elbow macaroni (gluten-free elbows, if needed)
  • Dairy-free sour cream, guacamole, or diced avocado (for serving)
  • Chopped cilantro (for serving)
  1. In a food processor with a metal blade, pulse mushrooms until finely chopped (or you can mince them with a knife).
  2. In a large saucepan, brown the meat (or meat alternative) and mushrooms with the chili seasoning.
  3. In another saucepan, mix the broth, kidney beans, tomato paste, salsa and macaroni. Bring the mixture to a boil, reduce the heat to low, cover and simmer for 15 minutes, stirring occasionally.
  4. When the noodles are al dente, stir in the browned meat and mushrooms.
  5. Serve topped with dairy-free sour cream, guacamole, or chopped avocado and cilantro.
Favorite Seasoning: We like to use Simply Organic Chili Seasoning. It's made without top allergens, is vegan (if making the vegan version!), and comes in both Mild and Spicy to customize the heat of your chili mac.
Recipe by Go Dairy Free at