I get it, it’s spring. This is a hearty dish and perfect for a cold winter’s day, BUT I still can’t get enough of this recipe! A lot of people have their take on chili mac and cheese, but this one is mine! The corn and green chilies really top it off with some good flavor, plus it makes for some really delicious leftovers. This is super easy to make because you practically just dump everything in the pot. Hope you enjoy it as much as I do!
Serves: 8 Entrees
- 1 tbsp of olive oil
- 1 pound of ground turkey or beef
- 2 cloves of minced garlic
- 1 chopped white onion
- 1 can of corn drained
- 2 cans of diced tomatoes
- 1 can of white kidney beans drained
- 1 can of kidney beans drained
- 1 can of green chilies
- 1 cup of shredded cheddar cheese (add more or less to taste)
- 1 box of uncooked pasta shells
- 4 cups of chicken broth
- 1 pack of chili seasoning (I use McCormick)
- Start by adding about a tablespoon of olive oil to a large pot. Turn to medium heat and add the chopped onion.
- Sauté until translucent and then add in the minced garlic.
- Then, add in the ground turkey or beef and mix up until the meat is fully cooked and browned. I use a hard spatula to ground up the meat and make sure that it is thoroughly cooked.
- Once your meat is fully cooked, add in your cans of diced tomatoes (not drained), 2 cans of corn (drained), both cans of each type of kidney beans (drained), and 1 can of green chilies (not drained).
- Then add in your chicken broth and chili seasoning and stir well. Reduce the heat to low and cover. Simmer for an hour, stirring occasionally.
- Add in your pasta shells. It’s going to look pretty soupy before you add in your pasta, but the pasta will soak up a lot of that liquid! When the pasta is fully cooked, add in your cheese and stir. Serve and enjoy!
- Optional: Top with sour cream and Fritos.
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