Dinner: Chili Mac & Cheese

Recipe by Lindsay Funston Grab a spoon.

Ingredients

1 tbsp. canola oil
1 large white onion, chopped
3 cloves garlic, minced
1 lb. ground beef
1 15-oz. can fire-roasted diced tomatoes
1 15-oz. can kidney beans
1 tbsp. chili powder
1 tbsp. cumin
1 tsp. cayenne pepper
3 c. low-sodium chicken broth
12 oz. pasta, such as orecchiette or shells
2 c. shredded Cheddar
Chopped chives, for garnish

Instructions

In a large pot over medium heat, heat oil. Add onion and cook until tender, then add garlic and stir until fragrant, 1 minute. Add ground beef and cook until no longer pink, about 5 minutes. Drain fat.
Add diced tomatoes, kidney beans, chili powder, cumin, cayenne pepper, chicken broth, and pasta and bring to a simmer. Simmer until pasta is al dente, 14 to 15 minutes.
Remove from heat and stir in cheddar until just melted.
Garnish with chives and serve.

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