This is so easy, yet so good. Perfect for a cool fall day or on a cold winter day.
1 tbsp olive oil
1 lb ground beef extra lean
1 large onion chopped
3 cloves garlic minced
1/4 tsp cayenne pepper
1 tsp cumin ground
1 tbsp chili powder
1 tsp black pepper ground
1 tsp salt
1 cup black beans drained and rinsed
1 cup kidney beans drained and rinsed
26 oz diced tomatoes, conbitation of tomatoes and tomates with green chiles
4 cups chicken broth low sodium
10 oz elbow pasta uncooked
2 cups cheddar cheese shredded
2 tbsp parsley chopped
Step 1: In a large sauce pan or dutch oven, heat the olive oil over medium high heat. Add the ground beef and cook until no longer pink. Since I'm using extra lean ground beef there's no need to drain the fat, but if you're using fatter ground beef, drain whatever fat there is.
Step 2: Stir in the onion and garlic and cook for about 3 minutes or until the onion softens and becomes translucent and the garlic is aromatic.
Step 3: Add the cayenne pepper, cumin, chili powder, salt and pepper and stir. Add the black beans, kidney beans, tomatoes, chicken broth and elbow pasta. Stir everything together and bring to a boil. Turn down the heat to a simmer, cover the pot and cook for about 9 to 12 minutes or until the elbow macaroni is cooked.
Step 4: Stir in 1 cup of the shredded cheese then sprinkle the remaining cheddar cheese over the top. Cover the pot for about 1 minute just until the cheese melts.
Step 5: Garnish with fresh parsley and serve