Ingredients
Scale
- 1 tablespoon olive oil
- 1 ½ cups chopped yellow onion
- 1 cup chopped red bell pepper
- 1 lb 93% lean ground beef
- 1 tablespoon minced garlic (about 3 cloves)
- 4 teaspoons chili powder
- 2 teaspoons ground cumin
- 1 ½ teaspoons smoked paprika
- 1 (28 oz) can crushed tomatoes
- 1 (15 oz) can low-sodium chicken broth, plus ½ cup more to thin if needed
- 1 (4 oz) can diced green chilies (mild or hot, based on preference)
- 8 oz dry elbow macaroni (2 cups)
- 1 (15 oz) can dark red kidney beans, drained and rinsed
- Salt and black pepper, to taste
- ½ cup half and half (or ⅓ cup heavy cream)
- 1 ½ cups shredded sharp cheddar cheese, plus more for serving if desired
Instructions
- Heat olive oil in a large pot over medium-high heat. Sauté onion and bell pepper for about 5 minutes until softened.
- Add ground beef, sear for 3 minutes, then break it apart and cook until nearly done.
- Stir in minced garlic and spices; cook for 1 minute to toast.
- Mix in crushed tomatoes, chicken broth, green chilies, macaroni, and kidney beans. Season with salt and pepper.
- Bring to a simmer; reduce heat to low and cook uncovered for 12–15 minutes until pasta is tender.
- Remove from heat; stir in half-and-half and cheese until melted and creamy.
- Serve hot with your choice of toppings.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dishes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 4g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 60mg