Chili Mac & Cheese - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Lindsay Funston
Grab a spoon.
Ingredients
- 1 tbsp. canola oil
- 1 large white onion, chopped
- 3 cloves garlic, minced
- 1 lb. ground beef
- 1 15-oz. can fire-roasted diced tomatoes
- 1 15-oz. can kidney beans
- 1 tbsp. chili powder
- 1 tbsp. cumin
- 1 tsp. cayenne pepper
- 3 c. low-sodium chicken broth
- 12 oz. pasta, such as orecchiette or shells
- 2 c. shredded Cheddar
- Chopped chives, for garnish
Instructions
- In a large pot over medium heat, heat oil. Add onion and cook until tender, then add garlic and stir until fragrant, 1 minute. Add ground beef and cook until no longer pink, about 5 minutes. Drain fat.
- Add diced tomatoes, kidney beans, chili powder, cumin, cayenne pepper, chicken broth, and pasta and bring to a simmer. Simmer until pasta is al dente, 14 to 15 minutes.
- Remove from heat and stir in cheddar until just melted.
- Garnish with chives and serve.
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