Chili Pasta Skillet

INGREDIENTS

1 can kidney or black beans
1 lb. ground beef or turkey or sausage OR extra beans
1 can diced tomatoes
1 15 oz can or 2 8 oz cans tomato sauce
2 cups macaroni
1 onion
1 jalapeno
½ cup shredded cheese
2-3 garlic cloves
2 Tbsp. Adobo
2-3 tsp. chili powder
1 Tbsp. oil

INSTRUCTIONS

1. Dice onion, garlic, and jalapeno. Open, rinse, and drain can of beans. Open cans of diced tomatoes and tomato sauce to have ready.
2. Heat 1 Tbsp. of oil in a large skillet. Add meat, Adobo, onion, and garlic, and cook over medium heat until the meat is brown and the onion is tender – about 5-7 minutes. Using a colander or the lip of the pan, drain off the fat (not needed if making vegetarian version).
3. Add 2 cups of macaroni and stir.
4. Add the beans, diced tomatoes, tomato sauce, jalapeno, chili powder, and a cup of water. Stir to mix.
5. Bring all ingredients to a boil. Cover with lid and simmer for about 20 minutes or until the macaroni is tender. Stir often to keep the mixture from sticking to the bottom of the skillet.
6. Remove skillet from heat and sprinkle mixture with cheese. Cover and let stand for about 2 minutes or until the cheese is melted. Enjoy!

CARROT TIPS

• Use more or less of the jalapeno depending on how much spice you like! You can also add a dollop of sour cream to counteract the spice and add some creaminess.
• Add lime juice or a dash of apple cider vinegar to add brightness to this dish.
• Add carrots, bell pepper, or corn to add extra crunch and extra veggies

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