Hearty Mac and Chili

Ingredients

• Onions

  Raw

  1 ¹⁄₁₆ medium (2-1/2" dia) or 120g

• Garlic

  Raw

  2 ¹³⁄₁₆ clove or 9g

• Ground beef

  85% lean meat / 15% fat, raw

  24 oz or 680g

• Roma tomatoes

  Red, ripe, raw. Also called Italian or plum tomato

  2 tomato or 124g

• Canned black beans

  Low sodium, drained

  1 ⅝ cup or 425g

• Chili powder

  Spices

  1 tbsp or 8g

• Paprika

  Spices

  ⁵⁄₁₆ tbsp or 2g

• Cumin

  Spices, cumin seed

  ⅓ tbsp, ground or 3g

• Chicken broth

  Soup, canned, less/reduced sodium

  4 cup or 960g

• Macaroni

  Whole-wheat, dry

  2 ³⁄₁₆ cup elbow shaped or 227g

• Salt

  Table

  ⅓ tbsp or 6g

• Pepper

  Spices, black

  ⅓ tbsp or 2g

• Avocados

  Raw, All commercial varieties

  ½ fruit or 100g

• Cheddar cheese

  1 oz or 28g

• Parsley

  Raw

  1 tbsp or 4g

Directions

1. Set a large skillet on medium high heat and spray with extra virgin olive oil or coconut oil. Once the skillet is hot, sauté red onion with garlic. Cook the chopped onions until they turn brown and become translucent.
2. Toss in the ground meat, and chop and stir the meat until it is nearly 90% cooked. There may be a little pink to the meat, but the vast majority of the ground meat will be brown.
3. Toss in tomatoes, black beans, seasonings, and chicken broth. Mix together using a spatula, then bring the mixture to a boil.
4. Once boiling, toss in uncooked quinoa macaroni shells. Mix together, then cover and cook the mixture for about 12-15 minutes, or until the macaroni has cooked completely.
5. Remove the skillet from the heat, season to taste with sea salt and pepper, and then serve immediately garnished with avocado, cheese, and parsley. Enjoy!

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• Sweet Potato and Chili Soup
• Classic Mac and Cheese
• Jelly and Chili Sauce Meatballs
• Roasted Feta with Olives and Red Peppers
• Whole-Wheat Pasta with Pecorino and Pepper
• Spaghetti with Pecorino Romano and Black Pepper