Mac and Chili Bowl Recipe

Mac And Chili Bowl Recipe

Ingredients

Makes 6 :Servings

Prep: 5 minutes

Cooking Time: 30 minutes

Serving size 1/6 of recipe

Calories 419 Protein 41 g Carbohydrates 38 g Fat 12 g Fiber 8 g Sugar 2 g Sodium 302 mg

• 1 tablespoon olive oil
• 1 tablespoon minced garlic
• 1/2 cup diced red onion
• 11/2 pounds 95% lean ground beef
• 2 Roma tomatoes, diced
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• sea salt and black pepper
• 1 (15-ounce) can low-sodium black beans, drained and rinsed
• 4 cups low-sodium chicken broth or beef broth
• 6 ounces whole wheat elbow macaroni
• 3/4 cup shredded reduced-fat cheddar cheese
• garnish: finely chopped fresh cilantro

Method

1. To a deep nonstick skillet over medium heat, add the olive oil, red onion, and garlic
2. Cook until the onions become translucent and begin to brown, about 3 minutes, being careful not to burn the garlic
3. Add the beef, breaking it up with a wooden spoon
4. Cook it until nearly all the meat is no longer pink, 3 to 5 minutes
5. Next, add the tomatoes and cook for 5 to 7 minutes, or until the tomatoes begin to explode and create a tomato sauce
6. Add the chili powder, cumin, salt and pepper to taste and mix it up
7. Add the beans and chicken broth
8. Mix to combine using a spatula, then bring the mixture to a boil
9. Once it is boiling, add the macaroni
10. Mix to incorporate, bring to a simmer, then reduce the heat to low
11. Cover and cook the mixture for 15 to 20 minutes, or until the macaroni is cooked through
12. Remove the skillet from the heat and season to taste with salt and pepper
13. Top it off with cheddar cheese, and garnish with cilantro
14. Serve

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