Hearty Mac and Chili

Ingredients

• Pam cooking spray

  Oil, original

  2 spray , about 1/3 second or 0.6g

• Red Onion

  Freshdirect

  1 small raw or 70g

• Garlic

  Raw

  1 tbsp or 9g

• Ground beef

  80% lean meat / 20% fat, raw

  24 oz or 680g

• Roma tomatoes

  Red, ripe, raw. Also called Italian or plum tomato

  2 tomato or 124g

• Canned black beans

  Low sodium, drained

  1 can or 425g

• Chili powder

  Spices

  1 tbsp or 8g

• Paprika

  Spices

  1 tsp or 2g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• Chicken broth

  Soup, canned, less/reduced sodium

  4 cup or 960g

• Macaroni

  Dry, enriched

  8 oz or 227g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  1 tsp or 2g

• Avocados

  Raw, All commercial varieties

  ½ fruit or 101g

• Cheddar cheese

  4 tbsp, shredded or 28g

• Parsley

  Raw

  1 tbsp or 4g

Directions

1. Heat a large skillet over medium-high heat and spray with extra virgin olive oil or coconut oil. Once hot, sauté the onion and garlic until the onion is browned and translucent.
2. Add the ground beef to the skillet and cook, breaking it apart with a spoon, until it is about 90% cooked. The meat should be mostly browned with a little pink remaining.
3. Add the tomatoes, black beans, chili powder, paprika, cumin, and chicken broth to the skillet. Stir to combine, then bring the mixture to a boil.
4. Once boiling, add the uncooked quinoa and macaroni. Stir to combine, then cover and cook for 12-15 minutes, or until the macaroni is cooked through.
5. Remove the skillet from the heat and season to taste with salt and pepper. Serve immediately garnished with avocado, cheese, and parsley.

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