Its winter and its cold, and thus, I’m usually on the hunt for warm, hearty, make you feel good recipes that will also hold well as leftovers that I can take to work for lunch. One day while I was in the meat department at the grocery store, I saw a stack of recipe cards sitting on top of the meat counter. A couple of them caught my eye, and one in particular got me thinking about how much I love chili and pasta, but how I’d never thought to combine the two together. While this recipe is Hamburger Helper-esque, its much healthier and has far less sodium than those box dinners do.
1 lb ground beef (or ground turkey)
1 medium yellow onion, chopped
15 oz can dark red kidney beans, rinsed and drained
15 oz can light red kidney beans, rinsed and drained
15 oz can petite diced tomatoes, undrained
8 oz can tomato sauce
4 oz can diced green chile peppers
1 cup uncooked elbow macaroni (I used whole grain pasta)
3 tablespoons chili powder
1 tablespoon garlic powder
1/2 cup shredded Monterey Jack cheese
Sea salt and pepper to taste
1. Boil water and cook pasta according to directions. Drain and save.
2. While pasta is cooking, cook meat and onion in a large skillet until meat is brown and onions are tender. Drain off fat.
3. Stir in beans, undrained tomatoes, tomato sauce, chile peppers, chili powder, garlic powder, sea salt, and pepper.
4. Cook until thoroughly heated, about 10 minutes.
5. Once chili mixture has heated throughout, slowly stir in pasta. Continue to stir until chili and pasta is thoroughly mixed.
6. With the heat on low, sprinkle with cheese. Let stand for about 2 minutes or until cheese melts.
QOTD: What is your favorite “make you feel warm and feel good” meal?