One Pot Chili Mac and Cheese

• Meat

  • 8 oz Ground beef

• Produce

  • 2 cloves Garlic
  • 3/4 cup Kidney beans, canned white
  • 3/4 cup Kidney beans, canned
  • 1 Onion
  • 2 tbsp Parsley, fresh leaves
  • 1 (14.5-ounce can Tomatoes

• Canned Goods

  • 4 cups Chicken broth

• Pasta & Grains

  • 10 oz Elbows pasta

• Baking & Spices

  • 2 tsp Chili powder
  • 1 Kosher salt and freshly ground black pepper

• Oils & Vinegars

  • 1 tbsp Olive oil

• Nuts & Seeds

  • 1 1/2 tsp Cumin

• Dairy

  • 3/4 cup Cheddar cheese

Found on damndelicious.net

Description

Ingredients

• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 onion, diced
• 8 ounces ground beef
• 4 cups chicken broth
• 1 (14.5-ounce) can diced tomatoes
• 3/4 cup canned white kidney beans, drained and rinsed
• 3/4 cup canned kidney beans, drained and rinsed
• 2 teaspoons chili powder
• 1 1/2 teaspoon cumin
• Kosher salt and freshly ground black pepper, to taste
• 10 ounces elbows pasta
• 3/4 cup shredded cheddar cheese
• 2 tablespoons chopped fresh parsley leaves

Directions

• Heat olive oil in a large skillet or Dutch oven over medium high heat. Add garlic, onion and ground beef, and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat. Stir in chicken broth, tomatoes, beans, chili powder and cumin; season with salt and pepper, to taste. Bring to a simmer and stir in pasta. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 13-15 minutes. Remove from heat. Top with cheese and cover until melted, about 2 minutes. Serve immediately, garnished with parsley, if desired.