• Measuring cup
• Measuring spoons
• Cutting board & paring knife
• Large pot with lid
• Wooden spoon
• Large serving spoon
• Can opener
• 1 pound 85% lean ground beef OR I package Mexican veggie ground round + 1 Tbs oil
• 1 onion, diced
• 1 red bell pepper, seeded and diced
• 6 cloves garlic, minced
• 1 tsp minced canned chipotle chilies in adobo sauce (remove the seeds for less heat)
• 2 cups macaroni (preferably whole wheat)
• 1 28-oz can diced tomatoes
• 1 small can (127 mL) chopped green chilies, drained
• 2 cups low-sodium chicken or vegetable broth
• 1 19-oz. can red kidney beans, drained and rinsed
• 1 cup frozen corn
• ¼ cup chopped fresh cilantro
• Salt & freshly ground black pepper
• ¾ cup grated pepper Jack cheese
1. Cook beef in large pot over medium-high heat, stirring often, until no longer pink, about 5 minutes. (If using veggie ground round, heat 1 Tbs oil in pot before adding veggie meat, fry and stir until heated, 3-4 minutes).
2. Add onions and bell pepper and cook until softened, about 5 minutes. Stir in garlic and chipotle and cook until fragrant, about 30 seconds.
3. Add tomatoes, macaroni, broth, corn and beans to pot and bring to a boil. Reduce heat to low, cover, and simmer, stirring occasionally, until macaroni is cooked, about 8-10 minutes. If it gets too thick, add a bit of water or broth as you stir.
4. Stir in cilantro and season to taste with salt and pepper.
5. Serve, topping each serving with 2 Tbs grated cheese.
Adapted from America’s Test Kitchen recipe