Chili mac with black beans


Dinner tonight, October 22, 2016
Nice bowl of heartwarming chili on any autumn day, serve with nan-bread or pita-bread
8 servings

  • 6 to 7 ounces macaroni, about 1 1/2 cups, uncooked
  • 2 tablespoons olive oil
  • 1 to 1 1/2 pounds ground beef
  • 1 large onion, chopped
  • ½ cup chopped green bell pepper
  • 3 medium cloves garlic, minced
  • 2 cans (14.5 ounces each) diced tomatoes with liquid
  • 1 can (6 ounces) tomato paste
  • ½ cup water
  • 1 tablespoon chili powder
  • ½ teaspoon ground cumin
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon freshly ground black pepper
  • 1 cup corn kernels, canned or frozen
  • 1 can (15 ounces) black beans, drained, rinsed
  • 8 ounces shredded Cheddar cheese
  • salt, to taste
  • finely chopped cilantro and more shredded cheese, if desired, for garnish

1) In a large saute pan or Dutch oven, heat the olive oil over medium heat. Add the ground beef and onion and cook, breaking up beef, until the beef is no longer pink and the onions are lightly browned. Add the bell pepper and garlic and cook for a few minutes longer.

Add the tomatoes, tomato paste, water, chili powder, cumin, cayenn and black peppers, corn, and the drained and rinsed beans.

Bring to a simmer. Simmer for 15 minutes. Add the drained macaroni and cheese. Continue cooking, stirring, until cheese is melted and mixture is hot. Add salt, to taste. Transfer to a serving dish and sprinkle with more cheese and chopped cilantro, if desired.

Serve with bread, rolls, or cornbread and a salad.

Happy Planner Recipe Download

Conversion calculator
blog comments powered by Disqus