Ingredient Substitutions:
🔄 Protein ➝ Swap the ground beef for ground turkey, chicken, pork, or even Italian sausage. Or go vegetarian by skipping the meat and adding an extra can of beans (black beans or pinto beans work great).
🔄 Beans ➝ Use black beans or pinto beans instead of kidney beans. Or a can of chili beans for more flavor! Or leave them out completely and double the meat.
🔄 Pasta ➝ Any small pasta shape works: shells, rotini, penne, or even cavatappi. Whole wheat or chickpea/lentil pasta for extra protein and fiber.
🔄 Cheese ➝ Use Monterey Jack, Colby Jack, pepper jack (for spice), or mozzarella instead of cheddar. For extra creaminess, stir in a little cream cheese with the shredded cheese.
🔄 Veggies ➝ If you don't have a red bell pepper, green, yellow, or orange all work. you can also add in extras like chopped zucchini, mushrooms, or frozen corn to bulk it up.
🔄 Spices ➝ If you don’t have smoked paprika, regular paprika works. Chili powder can be swapped for taco seasoning in a pinch.
🔄 Stock ➝ Beef or vegetable stock can stand in for chicken stock. Or water + 1 bouillon cube also works.
🔄 Maple Syrup ➝ A little brown sugar or white granulated sugar.

Can you freeze it?
Yes! Chili mac freezes surprisingly well. Just let it cool completely, then scoop portions into airtight containers or freezer bags. When you’re ready to eat, thaw overnight in the fridge (if you remember) and reheat in the microwave. Or just microwave from frozen. The pasta softens a little, but the flavor is still all there.