Chili Mac

• servings: 6 servings
• active time: 15 minutes
• total time: 30 minutes

Ingredients

1 tbsp. canola oil

1 large white onion, chopped

3 cloves garlic, minced

1 lb. ground beef

1 (15-oz.) can fire-roasted diced tomatoes

1 (15-oz.) can kidney beans, drained and rinsed

1 tbsp. chili powder

2 tsp. cumin

1/4 tsp. cayenne pepper

3 c. low-sodium chicken broth

12 oz. pasta, such as orecchiette or shells

2 c. shredded cheddar

Kosher salt

Freshly chopped chives, for garnish

Directions

In a large pot over medium heat, heat oil. Add onion and cook until tender, then add garlic and stir until fragrant, 1 minute. Add ground beef and cook until no longer pink, about 5 minutes. Drain fat.

Return pot to heat and add diced tomatoes, kidney beans, chili powder, cumin, cayenne, chicken broth, and pasta and bring to a simmer. Simmer until pasta is al dente, 10 to 15 minutes.

Remove from heat and stir in cheddar until just melted. Taste and season with salt to taste.

Garnish with chives and serve.

Nutrition

• Calories: 688
• Total Fat: 33 g
• Saturated Fat: 14 g
• Trans Fat: 1 g
• Cholesterol: 91 mg
• Sodium: 1108 mg
• Total Carbohydrate: 55 g
• Dietary Fiber: 8 g
• Total Sugars: 6 g
• Protein: 37 g