Chilli Mac n Cheese

A fun twist on your traditional chilli. Loaded with veggies and tons of spices, every bite is a jam packed with flavour and the melting cheese adds a lovely richness.  

Ingredients

• 1 tbsp olive oil 
• 3 garlic cloves , minced 
• 1 onion , finely chopped 
• 1 bell red pepper , chopped 
• 1 medium zucchini, chopped 
• 1 medium carrot, chopped 
• 1 lb Crescent Foods Ground Beef
• 1 28 oz crushed canned tomato 
• 14 oz can black beans, drained 
• ¾ cup fresh or frozen corn  
• 2 1/2 cups beef broth (chicken broth also ok) 
• 250g pasta (you can use gluten free if you’d like) 
• 2 cups shredded cheese (cheddar, Monterey Jack) 
• Coriander / cilantro finely chopped , for garnish  

• 1 tsp cayenne pepper or pure chilli powder  
• 2 tsp paprika powder 
• 2 tsp cumin powder 
• 1 1/2 tsp onion powder  
• 1 tsp dried oregano 
• ½ tsp black pepper 
• ¾ tsp salt 

Method: 

• Chop all the veggies, drain the beans and set everything aside.  
• In a large saucepan, heat olive oil and add onions and garlic. Mix for a few minutes till onions begin to soften.  
• Add in ground beef and cook for 5 minutes till meat begins to brown and cook through.   
• Add in veggies and mix for another 5-7 minutes. Till they start to become a little soft.  
• Stir in crushed tomatoes, add in Black beans, corn and broth. Mix well and add in all the spices.  
• Let Chilli come to a simmer and add in pasta and mix well.  
• Cover chilli with a lid, if you find it a little to thick you can add ½ cup water. Simmer till pasta is cooked 20-25 minutes.  
• Once pasta is cooked, stir everything together and mix in shredded cheese.  
• Serve into bowls and top with chopped coriander, line and hot sauce!