Chili Mac

Although my seasonal allergies are starting to drive me crazy, I am more than willing to put up with them because it means fall is in the air! Yay for cooler weather and trips to the orchard and the pumpkin patch! I am so ready for autumn and all the wonderful activities it brings. And I'm ready for fall comfort food.

The next time you need something warm and filling, curl up with a bowl of this. Your tummy will thank you!

Chili Mac

Source: MSPI Mama

½ lb. lean ground beef or turkey

½ cup chopped onion

1 clove garlic, minced

1 tbsp. canola oil

8 oz. elbow macaroni

1 16-oz. can kidney or pinto beans, undrained

1 cup frozen corn

1 16-oz. can plain tomato sauce

1 cup water, plus more as needed

1 tbsp. chili powder

1/2 tsp. salt

In a large skillet coated with the oil, brown ground meat, onion and garlic. Drain off any extra fat and return pan to the burner. Add remaining ingredients. Bring to a boil, stirring often. Once boiling, turn heat down, cover and simmer for 20 minutes. Stir occasionally to avoid noodles sticking to the bottom of the pan. Add additional water, ½ cup at a time, until macaroni is properly cooked and to make sauce thinner, as needed. Adjust seasonings to taste.

Tip: Do yourself a favor and go ahead and cook a full pound of ground beef/turkey and double the onions and garlic. Once cooked, set aside half the mixture to cool while you continue with the rest of the recipe. Once the extra meat mixture has cooled, package it, label it, and pop it in the freezer. Next time you go to make Chili Mac, half the work will already be done!

Vegetarian: Skip the meat and double the beans. You also might want to add extra veggies, such as bell pepper, zucchini or whatever strikes your fancy.

Quick Start with MSPI Mama: This is one of my Quick Start recipes.