Chili Mac Premium PD Recipe

I call my electric pressure cooker the Life Changer. Chili Mac is an easy-to-follow recipe perfect after a busy day. You know – those days you can’t bear the thought of cooking, let alone washing more than one pan. This one-pot wonder combines the protective and delicious ingredients of southwestern chili, balanced with the starch energy of whole-grain macaroni. Calling all new chefs and junior chefs who can roughly chop an onion, open a can, and set a timer! This recipe was created with you in mind. Actually, it was created with all the PD superstar chefs in mind as well. We could all use a day off. This is the perfect recipe to ask the non-cook in the household to prepare for you. With only one pot to wash up, they might become inspired to participate more in your workplace for wellness.


  1. This is the Perfect family dinner. Mac and Cheese mixed with as spicy as you want chili! Seriously, it was so easy and tasty for the whole family. When my daughter asks for more, I know it’s good!

  2. My pressure cooker is a godsend, nearly essential as a kitchen tool, yet without PD I would have never considered owning one. I use my 7-in-1 IP for MANY recipes, both from Julie and others I try. Recently I had a chance to throw together the Chili Mac recipe. What I like about this recipe is how easy and simple it is to prepare the ingredients and toss it in the IP and forget about it.

    Once the ingredients prepared I starting dumping them into the IP. I used whole wheat fusilli pasta and added a 16 oz can of diced tomatoes. I had some doubts it might be a bit runy when cooked, but that was not to be case when it was cooked. After 25 minutes I opened the IP and gave it a good stir and smelled wonderful. While cooking I prepared the Detoxifying Red Lentil Salad to accompany the chili mac.

    I test tasted the chili mac and it was full of flavor and robust. The sauce was nice and thick and chocked full of beans, onion, corn and tomatoes. My son was curious, so I spooned him a bit to try. He told me it was a bit spicy, which came as a surprise, as I did not include any paprika. Hopefully my wife will give it a try, that’s the true test, as I usually make things too spicy (hot) or use too much spice, works for me, especially a PD meal, but she isn’t fond of it.

    For me, I loved the flavor. Had I not just watched Class #181 – Keep It Out ^ Keep It Off, I probably would have powered through a second and third bowl, but I stopped after one, feel satisfied. Another wonderful meal. Thanks Julie!

  3. OK – no excuses for this one! You literally DUMP AND TURN ON THE PRESSURE COOKER! LOL HEAVEN! I added a chopped jalepeno (deseeded) and it wasn’t hot at all – even my 8 year old still ate it. We topped ours with bean sprouts, tortillas, parsley (or cilantro),and Ultimate Cheeze Sauce.
    Great Sunday Lunch!

  4. I don’t think a meal could get much simpler than this to prepare…and it is delicious! I served it over salad greens topped with PD soy yogurt, fresh chopped onions, cherry tomatoes, pickled jalapeño rings, and cilantro. Highly recommend!

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