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Idaho Chili Mac
24 oz ground beef
1 cup chopped onion
1 cup chopped bell pepper
8 garlic cloves, chopped
4 cups cooked elbow macaroni
32 oz can kidney beans, rinsed and drained
16 oz can whole kernel corn, drained
16 oz can tomato sauce
29 oz can chopped tomatoes, undrained
2 tbsp chili powder
2 tsp ground cumin
salt and pepper, to taste
1 ½ cups 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
20 servings
Serving size
- 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
24 oz ground beef
1 cup chopped onion
1 cup chopped bell pepper
8 garlic cloves, chopped
4 cups cooked elbow macaroni
32 oz can kidney beans, rinsed and drained
16 oz can whole kernel corn, drained
16 oz can tomato sauce
29 oz can chopped tomatoes, undrained
2 tbsp chili powder
2 tsp ground cumin
salt and pepper, to taste
1 ½ cups shredded cheddar cheese for topping