Official Government Website
Idaho Chili Mac
12 oz ground beef
½ cup chopped onion
½ cup chopped bell pepper
4 garlic cloves, chopped
2 cups cooked elbow macaroni
16 oz can kidney beans, rinsed and drained
8 oz can whole kernel corn, drained
8 oz can tomato sauce
14 ½ oz can chopped tomatoes, undrained
1 tbsp chili powder
1 tsp ground cumin
salt and pepper, to taste
¾ cup shredded cheddar cheese for topping
1
Brown beef and drain, sauté garlic add onion and bell pepper and saute until softened. Drain off fat. Add remaining ingredients except cheese; stir well. Simmer 15 minutes, stirring occasionally. Spoon into serving bowls and top with shredded cheese.
Nutrition Facts
10 servings
- Amount per serving
- Calories223
- % Daily Value *
- Cholesterol 31mg11%
- Sodium 516mg23%
- Total Carbohydrate 24.7g9%
- Dietary Fiber 2.48g9%
- Protein 13.7g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
This recipe brought to you by the Idaho Bean Commission.
Ingredients
12 oz ground beef
½ cup chopped onion
½ cup chopped bell pepper
4 garlic cloves, chopped
2 cups cooked elbow macaroni
16 oz can kidney beans, rinsed and drained
8 oz can whole kernel corn, drained
8 oz can tomato sauce
14 ½ oz can chopped tomatoes, undrained
1 tbsp chili powder
1 tsp ground cumin
salt and pepper, to taste
¾ cup shredded cheddar cheese for topping
Directions
1
Brown beef and drain, sauté garlic add onion and bell pepper and saute until softened. Drain off fat. Add remaining ingredients except cheese; stir well. Simmer 15 minutes, stirring occasionally. Spoon into serving bowls and top with shredded cheese.