Yes! It’s Chili Mac

(Serves: 5-6)

Ingredients:

• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 1 onion, finely chopped
• 1 red bell pepper, chopped
• 1 lb ground beef (or ground turkey or chicken)
• 28 oz crushed canned tomato
• 12 oz tomato sauce
• 14 oz can red kidney beans, drained
• 14 oz can chili beans
• 2 1/2 cups beef broth
• 8 oz pasta (whole wheat during the day or chickpea in the evening), uncooked
• 2 cups shredded cheese of choice, such as cheddar
• 1/4 cup cilantro (or parsley), finely chopped for garnish

Spices (Homemade Chili Powder):

• 1 teaspoon cayenne pepper or pure chili powder (adjust spiciness to taste)
• 2 teaspoon paprika powder
• 2 teaspoon cumin powder
• 1 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1/2 teaspoon black pepper
• 1 1/4 teaspoon salt

Instructions:

1. Heat oil in large pot over high heat. Add garlic and onion, cook for 1 minute. Then add bell pepper and cook until onion is translucent.
2. Add ground meat and cook, breaking it up as you go.
3. Once the meat is cooked fully through, add remaining ingredients (including the chili powder) except cheese. Stir, bring to simmer, then turn the heat down to medium.
4. Cover and cook for 12 minutes or until the macaroni is al dente, meaning just cooked. It should be saucy but not runny.
5. Turn the stove OFF but leave the pot on the stove. Stir through half the cheese until melted. Adjust salt and pepper to taste. Top with remaining cheese, put the lid back on and leave until the cheese melts – about 2 minutes.
6. Sprinkle with cilantro or parsley, if desired, and serve immediately.