How to Cook Perfect Cooking Light's Chili Mac

Cooking Light's Chili Mac. Savory Seasonings & Beans Simmered So You Can Make Chili In Minutes. Chili Mac (Cooking Light) Recipe by pattikay in L. Make a throwback favorite the whole family will love.

Crispy bits of Mexican chorizo (fresh, crumbly sausage—not to be confused with Spanish chorizo) create a delicious topping for this sweet-spicy take on mac and cheese. There's a fair amount of heat here, so if you prefer mild food, use even less chipotle. Meaty, cheesy, and delicious—kids will love this comforting dinner of this chili mac and cheese. You can cook Cooking Light's Chili Mac using 17 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Cooking Light's Chili Mac

1. You need of olive oil.
2. Prepare of onion, chopped.
3. You need of green bell pepper, chopped.
4. You need of Trader Joe's Beefless Ground Beef.
5. It’s of chopped garlic.
6. Prepare of water.
7. You need of can of tomato sauce, no salt added.
8. You need of can of diced tomatoes, no salt added.
9. Prepare of can of red beans, drained.
10. It’s of tomato paste.
11. It’s of uncooked elbow macaroni.
12. You need of frozen corn.
13. Prepare of chili powder.
14. You need of cumin.
15. Prepare of sea salt.
16. You need of grated cheddar cheese.
17. It’s of Trader Joe's corn chips.

But, that's not all, parents will love it too—it's quick and hearty, but not too heavy. Plus, it holds up well, and it's even better leftover. Two favorite dishes are combined in one meal! In a large skillet, cook ground beef, onion, and garlic over medium heat until meat is brown and onion is tender.

Cooking Light's Chili Mac step by step

1. In a large dutch oven, saute onion in olive oil on medium heat until soft. Add green pepper and saute until soft. Add some water to saute and prevent scorching if needed. Also you may cover, stirring frequently to hasten cooking along..
2. Add Beefless Ground Beef and garlic. Saute until heated through and slightly browned. Add 1/2 cup of water. Simmer for 3-4 minutes covered to combine flavors..
3. Heat 1-2 quarts of water in a small saucepan to a boil. Cook elbow macaroni for 10 minutes stirring occasionally. Drain when cooked..
4. Add canned tomato sauce, canned tomatoes, red beans, and tomato paste to Beefless beef mixture and stir to combine..
5. Add elbow macaroni and corn. Stir to combine. Add chili powder, cumin and salt. You may add pepper if you prefer. I use Chimayo chile powder and recommend it if you can obtain it..
6. Cook for 30 minutes simmering on low medium heat. Stir every 10 minutes to prevent scorching. Add 1/4 c of water if needed. The final result should not be very saucy..
7. Serve in shallow bowls, top with cheddar cheese. Corn chips on the side. Use to scoop up chili mac or crumbled on top. Both are preferred methods in our house..

Our easy chili is hearty, comforting, and wholesome—plus it's significantly lower in calories, fat, and sodium than classic recipes. Smoked paprika and a splash of beer kick up the flavor, and our clever trick for perfectly browned ground beef would surely make any grandmother proud. Instead of overcrowding the Dutch oven, we brown the beef separately in a large skillet. Season meat mixture with chili powder, cumin, cayenne, and salt. Also put some sour cream on it as well.