Cooking Light's Chili Mac
Cooking Light's Chili Mac

Cooking Light's Chili Mac - Household warmth and closeness could be obtained in basic approaches. One of them is cooking and serving food for the household. As a housewife, not surprisingly you do not desire to miss a meal together ideal? Cuisine may also be the important to a delighted family, numerous feel homesick due to the fact their cooking has been discovered elsewhere.

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Cooking Light's Chili Mac is one of the most favored of current trending foods in the world. It is simple, it’s fast, it tastes delicious. It is appreciated by millions every day. They are nice and they look fantastic. Cooking Light's Chili Mac is something that I’ve loved my entire life.

To get started with this particular recipe, we must prepare a few ingredients. You can cook cooking light's chili mac using 17 ingredients and 7 steps. Here is how you cook that.

Ingredients needed to make Cooking Light's Chili Mac:

  1. 1-2 tbsp olive oil
  2. 1/2 onion, chopped
  3. 1/2 green bell pepper, chopped
  4. 1 lb Trader Joe's Beefless Ground Beef
  5. 1 tbsp chopped garlic
  6. 1/2 c water
  7. 1 (8 oz) can of tomato sauce, no salt added
  8. 1 (15 oz) can of diced tomatoes, no salt added
  9. 1 (15 oz) can of red beans, drained
  10. 3 tbsp tomato paste
  11. 1 c uncooked elbow macaroni
  12. 1 1/2 c frozen corn
  13. 1 tbsp chili powder
  14. 1 tsp cumin
  15. 1/2 tsp sea salt
  16. 1/2-1 cup grated cheddar cheese
  17. Trader Joe's corn chips

Steps to serve Cooking Light's Chili Mac:

  1. 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.
  2. 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.
  3. Heat 1-2 quarts of water in a small saucepan to a boil. Cook elbow macaroni for 10 minutes stirring occasionally. Drain when cooked.
  4. Add canned tomato sauce, canned tomatoes, red beans, and tomato paste to Beefless beef mixture and stir to combine.
  5. 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.
  6. 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.
  7. 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.

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