Good Recipe

Caroles Chili Mac

This is a vegetarian version with added pasta for those pasta lovers. I love the taste of the cumin in this recipe.

INGRIDIENT

2 cups whole wheat elbow macaroni

2 teaspoons olive oil

1 small onion, chopped

2 green bell peppers, chopped

2 cloves garlic, minced

1 (14.5 ounce) can diced tomatoes, undrained

1 (8 ounce) can tomato sauce

1 tablespoon hot pepper sauce, or to taste

2 teaspoons chili powder, or more to taste

1 teaspoon ground cumin

¼ teaspoon cayenne pepper

¼ teaspoon ground black pepper

1 (15 ounce) can white kidney beans, drained and rinsed

1 (15 ounce) can black beans, drained and rinsed

1 (12 ounce) can whole kernel corn, drained

¾ cup shredded reduced-fat Cheddar cheese

2 tablespoons chopped green onion, or to taste (Optional)

DIRECTION

Step: 1

Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water until cooked through but firm to the bite, 10 to 12 minutes. Drain.

Step: 2

Heat olive oil in a large skillet over medium heat; cook and stir onion, green bell peppers, and garlic in the hot oil until onion is softened, 5 to 10 minutes.

Step: 3

Mix tomatoes and their juices, tomato sauce, hot pepper sauce, chili powder, cumin, cayenne pepper, and black pepper into onion mixture; bring to a boil. Add kidney beans, black beans, and corn; reduce heat to low, cover skillet, and simmer chili for 30 minutes.

Step: 4

Stir macaroni into chili, cover skillet, and simmer until macaroni is heated, 5 minutes; top with Cheddar cheese and green onions to serve.

NUTRITION FACT

Per Serving: 316 calories; protein 17.5g; carbohydrates 55.5g; fat 4.4g; cholesterol 3mg; sodium 1111.6mg.

The name of “stew” can process to 2 time a food and a make dishes method. Stewing makes not fast cooking piece of meat, raw fruit or beans in a flavorful water based . It’s same as to braising, but it makes have a few notable differences. The raw animal vested is chopped into few of pieces but of being processing menu all of it , and the liquid all of it covers the essential in a stew as different to a braise’s halfway full . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a reputation for being a rib-sticking meal that warms you up on a freezing , winter day. It’s true ; a bowl of classic beef stew does have warming properties , but stew’s cozy factor goes way beyond preserving you from the cold . It’s all about those soft and chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The way they come together make the greatest comfort food, no matter the weather.

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