Hello, I’m Jane. Today, we’re going to make cooking light’s chili mac recipe. Never miss today’s recipe. This is a very easy recipe to try and is one of my family food recipes. This time, I am going to make it a little bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Cooking Light’s Chili Mac Recipe
Cooking Light’s Chili Mac is one of the most well liked of current trending foods on earth. It is enjoyed by millions every day. It is easy, it’s fast, it tastes yummy. Cooking Light’s Chili Mac is something which I have loved my entire life. They are nice and they look wonderful.
To get started with this recipe, we have to first prepare a few components. You can have cooking light’s chili mac using 17 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Cooking Light’s Chili Mac:
- Make ready 1-2 tbsp olive oil
- Prepare 1/2 onion, chopped
- Make ready 1/2 green bell pepper, chopped
- Prepare 1 lb Trader Joe’s Beefless Ground Beef
- Make ready 1 tbsp chopped garlic
- Make ready 1/2 c water
- Take 1 (8 oz) can of tomato sauce, no salt added
- Make ready 1 (15 oz) can of diced tomatoes, no salt added
- Make ready 1 (15 oz) can of red beans, drained
- Get 3 tbsp tomato paste
- Get 1 c uncooked elbow macaroni
- Get 1 1/2 c frozen corn
- Take 1 tbsp chili powder
- Prepare 1 tsp cumin
- Make ready 1/2 tsp sea salt
- Make ready 1/2-1 cup grated cheddar cheese
- Prepare Trader Joe’s corn chips
Instructions to make Cooking Light’s Chili Mac:
- In a large dutch oven, saute onion in olive oil on medium heat until soft. Add green pepper and saute until soft. Add some water to saute and prevent scorching if needed. Also you may cover, stirring frequently to hasten cooking along.
- Add Beefless Ground Beef and garlic. Saute until heated through and slightly browned. Add 1/2 cup of water. Simmer for 3-4 minutes covered to combine flavors.
- Heat 1-2 quarts of water in a small saucepan to a boil. Cook elbow macaroni for 10 minutes stirring occasionally. Drain when cooked.
- Add canned tomato sauce, canned tomatoes, red beans, and tomato paste to Beefless beef mixture and stir to combine.
- Add elbow macaroni and corn. Stir to combine. Add chili powder, cumin and salt. You may add pepper if you prefer. I use Chimayo chile powder and recommend it if you can obtain it.
- Cook for 30 minutes simmering on low medium heat. Stir every 10 minutes to prevent scorching. Add 1/4 c of water if needed. The final result should not be very saucy.
- Serve in shallow bowls, top with cheddar cheese. Corn chips on the side. Use to scoop up chili mac or cbled on top. Both are preferred methods in our house.
So that’s going to wrap this up with this distinctive dish cooking light’s chili mac recipe. Thank you very much for reading. I’m confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Let’s cook!
