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

Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, cooking light's chili mac. It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

Cooking Light's Chili Mac is one of the most popular of current trending foods in the world. It is easy, it’s quick, it tastes yummy. It’s enjoyed by millions every day. They are fine 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 have to prepare a few ingredients. You can have cooking light's chili mac using 17 ingredients and 7 steps. Here is how you can achieve that.

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

So that’s going to wrap this up with this special food cooking light's chili mac recipe. Thank you very much for your time. I’m confident you can 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, colleague and friends. Thanks again for reading. Go on get cooking!