One-Pot Chili Mac

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Onions

  Raw

  1 medium or 110g

• Red bell pepper

  Sweet, raw

  1 small or 74g

• Green bell pepper

  Sweet, green, raw

  1 small or 74g

• Jalapeno peppers

  Raw

  1 pepper or 14g

• Garlic

  Raw

  4 cloves, minced or 12g

• Crushed red pepper flakes

  ½ tsp or 0.2g

• Ground beef

  80% lean meat / 20% fat, raw

  24 oz or 680g

• Tomato sauce

  No salt added

  3 ½ cup or 858g

• Tomatoes

  Red, ripe, canned, with green chilies

  1 cup or 241g

• Chicken broth

  Soup, canned, less/reduced sodium

  2 cup or 480g

• Chili powder

  Spices

  1 tbsp or 8g

• Cumin

  Spices, cumin seed

  1 tbsp, ground or 9g

• Paprika

  Spices

  ¼ tsp or 0.5g

• Macaroni

  Dry, enriched

  8 oz or 227g

• Cheddar cheese

  2 cup, shredded or 226g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Fresh cilantro

  Coriander leaves, raw

  1 tbsp or 1g

Directions

1. Heat olive oil in a large skillet over medium heat. Add diced onion, green bell pepper, red bell pepper, and minced jalapeno. Cook, stirring often, until tender, about 4-5 minutes. Add minced garlic and crushed red pepper flakes, cooking for an additional minute.
2. Add ground beef to the skillet. Cook, breaking it up as it cooks, until browned and fully cooked, about 10-12 minutes.
3. Stir in tomato sauce, diced tomatoes, chicken broth, chili powder, cumin, and paprika. Bring to a boil, then add macaroni. Cover and cook, stirring occasionally, for 12-13 minutes or until pasta is al dente.
4. Turn off the heat and add shredded cheddar cheese, stirring until melted. Season with salt and pepper to taste. Garnish with fresh chopped cilantro before serving.

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