01 -
Heat a large pot over medium heat. Add olive oil and ground beef, turkey, or plant-based crumbles. Cook until browned, breaking the meat apart with a spoon. Drain excess fat.
02 -
Add diced onion to the pot and sauté for 2 to 3 minutes until softened. Stir in minced garlic and cook for 1 minute until fragrant.
03 -
Sprinkle chili powder, ground cumin, smoked paprika, salt, and pepper over the meat mixture. Stir well to evenly coat and bloom the spices.
04 -
Add diced tomatoes with their juice, drained beans, broth, and uncooked elbow macaroni. Stir to fully combine the mixture.
05 -
Bring contents to a boil, then reduce heat to medium-low. Cover and simmer for 10 to 12 minutes, stirring occasionally, until pasta is cooked al dente.
06 -
Remove pot from heat. Stir in shredded cheddar and Monterey Jack cheeses until fully melted and the sauce is smooth.
07 -
Spoon chili mac into serving bowls. Garnish with preferred toppings such as sour cream, green onions, jalapeños, crushed tortilla chips, or avocado slices.