30 Min Chili Mac!

INGREDIENTS

• 1 pound ground beef
• 1 cup chopped onion
• 3 cloves garlic, minced
• 1 1/2 tablespoons chili powder
• 2 teaspoons ground cumin
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 3 8 oz cans tomato sauce
• 2 15 oz cans black beans (or pinto beans), drained
• 1 14.5 oz can petite diced tomatoes, undrained
• 1 32 oz chicken broth
• 3 cups small macaroni noodles
• 1 cup shredded Mexican blend cheese, plus more for garnish

DIRECTIONS

1. In a large Dutch oven or pot, coat with a couple of swirls of olive oil (about 1 tablespoon) and place over medium-high heat.
2. Add ground beef, onion, and minced garlic. Cook until the beef is browned, breaking it up with a wooden spoon to crumble.
3. Stir in chili powder, cumin, salt, and pepper. Cook for about 30 seconds.
4. Add canned tomato sauce, diced tomatoes, drained beans, and chicken broth. Bring to a good simmer.
5. Add the macaroni noodles and continue to cook, stirring regularly and scraping the bottom with a wooden spoon to prevent noodles from sticking. Cook for about 10 minutes or until noodles are al dente.
6. Remove from heat and stir in grated cheese until melted and well combined.
7. Serve topped with sour cream, sliced avocado, fresh parsley, and more shredded cheese, if desired.