Ingredients
The following ingredients have 4 Servings
- 1 tablespoon olive oil
- 2 cloves garlic (minced)
- 1 onion (diced)
- 8 ounces ground beef
- 4 cups chicken broth
- 1 14.5-ounce can diced tomatoes
- 3/4 cup canned white kidney beans (drained and rinsed)
- 3/4 cup canned kidney beans (drained and rinsed)
- 2 teaspoons chili powder
- 1 1/2 teaspoon cumin
- Kosher salt and freshly ground black pepper (to taste)
- 10 ounces elbow macaroni
- 3/4 cup shredded cheddar cheese
- 2 tablespoons chopped fresh parsley leaves
Instruction
- Heat olive oil in a large skillet or Dutch oven over medium high heat. Add garlic, onion and ground beef, and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.
- Stir in chicken broth, tomatoes, beans, chili powder and cumin; season with salt and pepper, to taste. Bring to a simmer and stir in pasta. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 13-15 minutes.
- Remove from heat. Top with cheese and cover until melted, about 2 minutes.
- Serve immediately, garnished with parsley, if desired.
