Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, cooking light's chili mac. One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Cooking Light's Chili Mac is one of the most popular of current trending meals on earth. It is enjoyed by millions daily. It is simple, it is fast, it tastes yummy. Cooking Light's Chili Mac is something which I have loved my entire life. They’re nice and they look wonderful.
Chili Mac (Cooking Light) Recipe by pattikay in L. Make a throwback favorite the whole family will love. This old-school mac and cheese recipe gets a fresh upgrade when made with delicious chicken-based chili.
To begin with this particular recipe, we must prepare a few components. You can cook cooking light's chili mac using 17 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Cooking Light's Chili Mac:
- Prepare olive oil
- Prepare onion, chopped
- Make ready green bell pepper, chopped
- Make ready Trader Joe's Beefless Ground Beef
- Take chopped garlic
- Take water
- Get can of tomato sauce, no salt added
- Get can of diced tomatoes, no salt added
- Make ready can of red beans, drained
- Get tomato paste
- Make ready uncooked elbow macaroni
- Take frozen corn
- Prepare chili powder
- Make ready cumin
- Take sea salt
- Take grated cheddar cheese
- Get Trader Joe's corn chips
Cook macaroni according to package directions. Brown ground beef in a large skillet; drain fat. Add onions and garlic and cook until onion is soft. Add green pepper and tomatoes, chili powder and Worcestershire sauce.
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 crumbled on top. Both are preferred methods in our house.
Our easy chili is hearty, comforting, and wholesome—plus it's significantly lower in calories, fat, and sodium than classic recipes. Smoked paprika and a splash of beer kick up the flavor, and our clever trick for perfectly browned ground beef would surely make any grandmother proud. Instead of overcrowding the Dutch oven, we brown the beef separately in a large skillet. Also put some sour cream on it as well. Made it more like a taco mac versus a chili mac this way.
So that’s going to wrap it up for this exceptional food cooking light's chili mac recipe. Thank you very much for your time. I’m sure you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
