Carole's Chili Mac The Best Recipes

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Carole's Chili Mac

"This is a vegetarian version with added pasta for those pasta lovers. I love the taste of the cumin in this recipe."

Ingredients :

• 2 cups whole wheat elbow macaroni
• 2 teaspoons olive oil
• 1 small onion, chopped
• 2 green bell peppers, chopped
• 2 cloves garlic, minced
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1 (8 ounce) can tomato sauce
• 1 tablespoon hot pepper sauce, or to taste
• 2 teaspoons chili powder, or more to taste
• 1 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon ground black pepper
• 1 (15 ounce) can white kidney beans, drained and rinsed
• 1 (15 ounce) can black beans, drained and rinsed
• 1 (12 ounce) can whole kernel corn, drained
• 3/4 cup shredded reduced-fat Cheddar cheese
• 2 tablespoons chopped green onion, or to taste (optional)

Instructions :

Prep : 15M	Cook : 6M	Ready in : 1H5M

• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water until cooked through but firm to the bite, 10 to 12 minutes. Drain.
• Heat olive oil in a large skillet over medium heat; cook and stir onion, green bell peppers, and garlic in the hot oil until onion is softened, 5 to 10 minutes.
• Mix tomatoes and their juices, tomato sauce, hot pepper sauce, chili powder, cumin, cayenne pepper, and black pepper into onion mixture; bring to a boil. Add kidney beans, black beans, and corn; reduce heat to low, cover skillet, and simmer chili for 30 minutes.
• Stir macaroni into chili, cover skillet, and simmer until macaroni is heated, 5 minutes; top with Cheddar cheese and green onions to serve.

Notes :

• This will yield 6 servings as a main course with a salad and garlic bread. Or, as part of a potluck dinner, could yield up to 10 servings depending on the amount of food in total.

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