Ingredients
- 1 tablespoon of olive oil
- 4 garlic cloves minced
- 1 large of onion chopped
- 1 medium of red bell pepper chopped
- 1 jalapeño pepper finely chopped
- 8 ounces of lean ground beef
- 8 ounces of bulk sweet Italian sausage
- 1 tablespoon of chili powder
- 1 teaspoon of smoked paprika
- 1 teaspoon of ground cumin
- 4 cups of low sodium chicken broth
- 1 14.5-ounce can of fire roasted diced tomatoes
- 1 15.5-ounce can of reduced sodium red kidney beans drained and rinsed
- 8 ounces of elbow macaraoni
- 3/4 teaspoon of salt
- 1/4 teaspoon of ground black pepper
- 1 cup of shredded sharp cheddar
- 2 scallions thinly sliced
Instructions
- Heat the oil in a Circulon essential pan over medium-high heat. Add the garlic, onion, bell pepper and jalapeño pepper; cook, stirring occasionally, until slightly softened, 4-5 minutes
- Add the beef and sausage and cook, breaking into smaller pieces, until no longer pink, 3-4 minutes, Stir in the chili powder, paprika and cumin; cook 2 minutes. Add the broth, tomatoes and beans; bring to a boil and add the macaroni. Return to a simmer, reduce the heat to medium and cook until the pasta is cooked through, about 8 minutes
- Remove from the heat and season with salt and pepper. Sprinkle the top with the cheese, cover and let stand 2-3 minutes to allow to melt. Top with the scallions and serve.
