Two comfort foods in ONE!! Mac & Cheese and Chili......yes please!!!
Delicious and hearty!! Makes a GREAT Dinner or Lunch and a perfect recipe for meal prep!
Full recipe in video below
RECIPE:
1 pound ground beef extra lean- 96%
1 large onion chopped
3 cloves garlic minced
¼ teaspoon cayenne pepper
1 teaspoon cumin ground
1 tablespoon chili powder
1 teaspoon black pepper ground
1 teaspoon salt
1 cup black beans drained and rinsed
1 cup kidney beans drained and rinsed
26 ounces diced tomatoes (1 can)
4 cups chicken broth low sodium, or beef broth
1 package Fiber Gourmet pasta uncooked - to order: https://www.netrition.com/jennswwjourney
Code JENNSWWJOURNEY
2 cups light cheddar cheese shredded
2 tablespoons parsley chopped
In a large sauce pan or dutch oven, heat over medium heat. Add the ground beef and cook until no longer pink. Since I'm using extra lean ground beef there's no need to drain the fat, but if you're using fatter ground beef, drain whatever fat there is.
Stir in the onion and garlic and cook for about 3 minutes or until the onion softens and becomes translucent and the garlic is aromatic.
Add the cayenne pepper, cumin, chili powder, salt and pepper and stir. Add the black beans, kidney beans, tomatoes, chicken broth and elbow pasta. Stir everything together and bring to a boil. Turn down the heat to a simmer, cover the pot and cook for about 9 to 12 minutes or until the elbow macaroni is cooked.
Stir in 1 cup of the shredded cheese then sprinkle the remaining cheddar cheese over the top. Cover the pot for about 1 minute just until the cheese melts.
Garnish with fresh parsley and serve.
8 Servings:
261 Calories
6g Fat
36g Carbs
25g Protein
Recipe inspiration from jocooks.com