Preppy Kitchen Chilli Mac

1 tablespoon olive oil

• 1 pound lean ground beef (450g)

• 1 onion diced (263g)

• 1 green bell pepper seeded and diced (161g)

• 3 garlic cloves minced

• 2½ cups chicken broth (600mL)

• 1 (15.5-ounce/439g) can kidney beansdrained

• 1 (14.5-ounce/411g) can diced tomatoes

• 1 (8-ounce/227g) can tomato sauce

• 1½ tablespoons chili powder

• 1 tablespoon tomato paste

• 2 teaspoons ground cumin

• 1½ teaspoons salt

• ½ teaspoon ground black pepper

• 8- ounces elbow macaroni pasta (225g) (uncooked)

• 2 cups shredded cheddar cheese (168g)

• Sour cream, fresh parsley to serve

Heat the oil in a large pot over medium-high heat. Add the beef, onion, bell pepper, and garlic. Cook, stirring occasionally, until the beef is brown and onion is tender, about 6 minutes.

Stir in the broth, beans, tomatoes, tomato sauce, chili powder, tomato paste, cumin, salt, and pepper. Bring to a simmer over medium heat. Stir in the pasta and cook, stirring frequently, until the pasta is tender but still has a little bite, about 12 minutes.

Remove the pot from heat. Sprinkle the cheese over top and cover with the lid until the cheese melts, about 5 minutes. Serve immediately with sour cream and chopped parsley.

See preppy kitchen site for great tips.