This warm and comforting meal is easy to make and tastes great all week. The ‘Mac’ stands for the elbow-shaped macaroni noodles I typically use, but any shape of pasta will do. You can also freeze the chili (without the pasta) for up to 3 months.
2 lbs lean ground beef (90% lean)
1 large onion, diced
2 large (28 oz cans) crushed tomatoes
1 can tomato paste
1 can beans (black, kidney or pinto)
2 Tablespoons ground cumin
2 teaspoons chili powder
Salt and pepper to taste
1 box whole wheat elbow pasta, cooked according to package directions
- Sauté onion and ground beef in a large pan with a little olive oil until meat is browned.
- Add tomatoes, tomato paste, beans and spices. Stir to combine. Allow to simmer for at least 20 minutes. Mix in cooked pasta.
Yields 8 servings.
Nutrition Facts (per serving):
Calories: 500 | Total Fat: 14g | Carbohydrate: 58g | Fiber: 12g | Protein: 36g
worried about carb contents
rather just have veggies and legumes
in the chili
looks delicious…but i would remove the rice and stay with legumes and meat for myself yummo