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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
30 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
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