Clean Crockpot Creamy Beef Chili Pasta

Servings: 5–6 | Calories: ~540per serving | Estimated Cost: ~$11–$13 total

This clean crockpot creamy beef chili pasta is made with whole ingredients, no seed oils, and simple pantry staples. It’s a hearty, high-protein comfort meal that’s perfect for busy weeknights.

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Why You’ll Love This Recipe

• One-pot crockpot meal
• Clean, whole ingredients
• Creamy and filling
• High-protein dinner
• Great for leftovers

Ingredients

• 1 lb 80/20 ground beef
• 2½ cups water or beef broth
• 1 block (8 oz) cream cheese
• 3 cloves garlic, minced
• 2 Tbsp tomato paste
• 1 can black beans, drained
• 1 can kidney beans, drained
• 1 cup canned corn, drained
• 1 tsp salt
• 1 tsp chili powder
• ½ tsp cumin
• ½ tsp paprika
• ½ tsp black pepper
• 2 Tbsp butter
• 3 cups mezzi rigatoni (dry)
• 1 cup whole milk
• 1½ cups shredded white cheddar

Instructions

• Brown the ground beef in a skillet and drain excess grease.
• Add beef, broth, cream cheese, garlic, tomato paste, beans, corn, salt, chili powder, cumin, paprika, pepper, and butter to the crockpot.
• Cook on LOW for 5–6 hours or HIGH for 3 hours.
• Stir well and shred any larger beef pieces if needed.
• Add the dry pasta, ensuring it’s submerged.
• Cook on HIGH for 25–30 minutes, stirring once halfway.
• Stir in whole milk and white cheddar until creamy.
• Let rest 5 minutes before serving to thicken.

Clean Ingredient Notes

• Avoid chili seasoning packets to keep it seed-oil free.
• Use beans with simple ingredient lists.
• Freshly shredded cheese melts cleaner.

Substitutions & Variations

• Swap beef for ground turkey.
• Add extra broth for thinner chili.
• Make it spicier with cayenne or hot sauce.

Storage Instructions

• Refrigerate 3–4 days in an airtight container.
• Reheat with a splash of milk or broth.
• Freezing not recommended.