chili mac & cheese

Ingredients

• 1 1/2 tablespoon olive oil
• 3 cloves garlic, minced
• 1 onion, diced
• 12 ounces ground beef or turkey
• 6 cups chicken broth
• 1 (14.5-ounce) can diced tomatoes
• 1 can white kidney beans, drained and rinsed
• 1 can kidney beans, drained and rinsed
• 3 teaspoons chili powder
• 2 teaspoon cumin
• Kosher salt and freshly ground black pepper, to taste
• 12 ounces uncooked elbows pasta
• 2 cups shredded cheddar cheese
• 2 tablespoons chopped fresh parsley leaves

Instructions

• Heat olive oil in a large skillet or Dutch oven over medium high heat. Add garlic, onion and ground beef (turkey), and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.
• Stir in chicken broth, tomatoes, beans, chili powder and cumin; season with salt and pepper, to taste. Bring to a simmer and stir in pasta. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 8 minutes.
• Remove from heat. Top with cheese and cover until melted, about 2 minutes.
• Serve immediately, garnished with parsley, if desired.