One Pot Cheesy Chili Mac

Heat the olive oil in a large soup pot over medium-high heat

Add the ground beef and cook until browned and no pink remains, breaking it apart into crumbles as it cooks

Add the chopped onion and chopped green bell pepper with a generous pinch of kosher salt and freshly cracked black pepper, and cook until the vegetables are softened and translucent

Add the minced garlic, minced chipotle peppers, chili powder, and ground cumin, then stir and cook until fragrant

Add the chicken broth, fire-roasted diced tomatoes, drained red kidney beans, drained black beans, and pasta

Bring to a boil, then reduce to a simmer

Cook until the pasta is al dente, stirring often so it does not stick or overcook, adding additional broth as needed

Remove the pot from the heat

Add the grated cheddar cheese a little at a time, stirring after each addition until melted and creamy

Serve with additional cheese on top, if desired