Garlic & Adobo Chicken Mac & Chili

"Most chili follows the same lines, meat, beans, cheese, sauce. This Mac and chili is another story. Savory, warm and filling, this dish combines the best parts of chili and the best parts of Mac and cheese to create a stunning harmony of flavors. Garlic and adobo come together with classic and new chili spices to create something very different and very delicious."

Prep Time


Cook Time


Paired With

Main Protein



Chicken Tenders 1 LB, 1 TBSP, 1/2 TBSP, 1 TBSP, 1 TBSP + 1 TSP divided, 1, Diced, 4, Minced, 1 Can, 14oz, 1 15oz Can, 1/2 of a 15oz Can, 3 Cups, 1/2 TSP, 1/2 TSP, 1/2 TSP, One Box, 1 pinch, 1 TSP, 1/2 Cup, 1/2 can, 3/4 Cup, 2, sliced thin
Garlic Powder
Onion Powder
Adobo Powder
Yellow Onion
Garlic Cloves
Diced Tomatos
Canned Black Beans
Tomato Sauce
Chicken Stock
Cayenne Pepper
Red Pepper Flakes
Elbow Pasta
Mustard Powder
Cheddar Cheese, shredded
Evaporated Milk
Monterey Jack Cheese
Green Onions


  • Cut the chicken tenders up into bite sized pieces. 
  • In a bowl, add the chicken tenders pieces and add the onion powder, garlic powder, oregano and 1TBSP of adobo.
  • In a heavy bottomed pot, heat the olive oil over medium high heat. When the oil is hot, add the chicken and saute. 
  • Dice the onion and add to the cooking chicken. When the onion has started to become soft, add the minced garlic and cook for 30 seconds. 
  • Add the diced tomatoes, tomato sauce, and chicken stock. 
  • Add the cayenne pepper, paprika, and red pepper flakes. 
  • Bring to a boil and reduce to a simmer. 
  • Add the black beans and cook for three minutes. 
  • Add the elbow Pasta, nutmeg, mustard powder and the 1 tsp of adobo. Cook until the pasta is almost all dente.
  • Add the evaporated milk and stir to combine. 
  • When pasta has reached al dente (to the tooth), remove pot from the heat and add both cheeses, stirring well to combine. 
  • Serve garnished with green onions.