Official Government Website
English
Spanish
Russian
Chinese (Simplified)
Arabic
Idaho Chili Mac
36 oz ground beef
1 ½ cups chopped onion
1 ½ cups chopped bell pepper
12 garlic cloves, chopped
6 cups cooked elbow macaroni
48 oz can kidney beans, rinsed and drained
24 oz can whole kernel corn, drained
24 oz can tomato sauce
43 ½ oz can chopped tomatoes, undrained
3 tbsp chili powder
3 tsp ground cumin
salt and pepper, to taste
2 ¼ 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
Servings 30
- Amount Per Serving
- Calories 223Calories from Fat 33
- % Daily Value *
- Cholesterol 31mg11%
- Sodium 516mg22%
- Total Carbohydrate 24.7g9%
- Dietary Fiber 2.48g10%
- Protein 13.7g28%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
This recipe brought to you by the Idaho Bean Commission.
Ingredients
36 oz ground beef
1 ½ cups chopped onion
1 ½ cups chopped bell pepper
12 garlic cloves, chopped
6 cups cooked elbow macaroni
48 oz can kidney beans, rinsed and drained
24 oz can whole kernel corn, drained
24 oz can tomato sauce
43 ½ oz can chopped tomatoes, undrained
3 tbsp chili powder
3 tsp ground cumin
salt and pepper, to taste
2 ¼ cups 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.
Share