Do Not Waste Time! 10 Facts Until You Reach Your Cooking Light's Chili Mac

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Before you jump to Cooking Light's Chili Mac recipe, you may want to read this short interesting healthy tips about Why Are Apples So Fantastic For Your Health.

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Cornell University performed a study on the effect apples have on your brain. While doing their study they learned that, quercetin, which is found in apples assists in maintaining healthier brain cells. Meaning by eating apples you are able to reduce the risk of getting Alzheimer’s.

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We hope you got insight from reading it, now let’s go back to cooking light's chili mac recipe. To cook cooking light's chili mac you only need 17 ingredients and 7 steps. Here is how you do that.

The ingredients needed to prepare Cooking Light's Chili Mac:

1. Take 1-2 tbsp olive oil
2. Prepare 1/2 onion, chopped
3. Take 1/2 green bell pepper, chopped
4. Get 1 lb Trader Joe's Beefless Ground Beef
5. Get 1 tbsp chopped garlic
6. Get 1/2 c water
7. Take 1 (8 oz) can of tomato sauce, no salt added
8. Take 1 (15 oz) can of diced tomatoes, no salt added
9. Provide 1 (15 oz) can of red beans, drained
10. Use 3 tbsp tomato paste
11. Take 1 c uncooked elbow macaroni
12. Get 1 1/2 c frozen corn
13. You need 1 tbsp chili powder
14. You need 1 tsp cumin
15. Prepare 1/2 tsp sea salt
16. Get 1/2-1 cup grated cheddar cheese
17. You need Trader Joe's corn chips

Instructions to make Cooking Light's Chili Mac:

1. In a large dutch oven, saute onion in olive oil on medium heat until soft. Add green pepper and saute until soft. Add some water to saute and prevent scorching if needed. Also you may cover, stirring frequently to hasten cooking along.
2. Add Beefless Ground Beef and garlic. Saute until heated through and slightly browned. Add 1/2 cup of water. Simmer for 3-4 minutes covered to combine flavors.
3. Heat 1-2 quarts of water in a small saucepan to a boil. Cook elbow macaroni for 10 minutes stirring occasionally. Drain when cooked.
4. Add canned tomato sauce, canned tomatoes, red beans, and tomato paste to Beefless beef mixture and stir to combine.
5. Add elbow macaroni and corn. Stir to combine. Add chili powder, cumin and salt. You may add pepper if you prefer. I use Chimayo chile powder and recommend it if you can obtain it.
6. Cook for 30 minutes simmering on low medium heat. Stir every 10 minutes to prevent scorching. Add 1/4 c of water if needed. The final result should not be very saucy.
7. Serve in shallow bowls, top with cheddar cheese. Corn chips on the side. Use to scoop up chili mac or crumbled on top. Both are preferred methods in our house.

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