SNAP CHALLENGE: ONE POT CHILI PASTA
One thing that came to thoughts was the recipe for my Chili Cheese Beef n’ Mac. I am a fan of this recipe, but I added some extra ingredients, such as beans, diced tomatoes, and corn, to make it more chili-like and balanced. The result? This DEEE-LICIOUS One Pot Chili Pasta.
After eating this for the entire week, I’m a happy camper, certainly.
P.S. Click here for a vegan variation of the recipe Vegan Chili Cheesy Mac
CAN YOU FREEZE ONE POT CHILI PASTA?
Yes! I’ve found that this dish is straightforward to freeze. I suggest breaking portions of the recipe into single-serving pieces first, then cooling it entirely in the refrigerator before transferring it into the freezer. You can store frozen in the freezer for up to three months. One Pot of Chili Pasta for around three months.
HOW TO REHEAT ONE POT CHILI PASTA
For reheating from the refrigerator, I suggest using the microwave, heating at high for 30-60 seconds, at mixing in between until it is heated. If you want to reheat the frozen, allow it to chill in the refrigerator overnight, then f the refrigerator’s reheating instructions, or heat it directly from the freezer with the help of the microwave’s defrost function.
INGREDIENTS
One tablespoon of olive oil ($0.16)
One yellow onion ($0.42)
Two cloves of garlic ($0.16)
1/2 lb. ground beef ($2.46)
2 Tbsp all-purpose flour ($0.02)
2 Tbsp chili powder ($0.30)
1 15oz. bottle of tomatoes sauce ($0.79)
1 15oz. bottle of chopped tomatoes ($0.79)
1 15oz. Can black beans ($0.99)
1 15oz. kidney beans in a can ($1.09)
1 cup of frozen kernels of corn ($0.60)
2 cups elbow macaroni uncooked ($0.85)
2 cups of beef broth* ($0.08)
1 cup of cheese that has been shredded ($1.00)
INSTRUCTIONS
Cut the onion in half and chop the garlic. In an enormous pot of olive oil at medium temperature for about 1-2 minutes or until tender and transparent. Then add the beef, and continue stirring until the meat is entirely brown. If you use fat-rich ground beef, you can drain excess fat after it has been cooked.
Add the chili powder and flour into the pot, and stir it around to coat the meat. Continue stirring and cooking the meat covered for two to three minutes. The chili powder and flour could cover the inside of the pot. However, that’s fine. Be careful not to let it get too hot.
Clean and drain the kidney and black beans. Add the beans, tomato sauce, diced tomatoes, and corn kernels into the pot. Mix well, then remove the chili powder and flour mixture from the bottom of the pool.
The dry pasta and 2 cups beef broth into the pot and stir until it is all combined. Cover the pot with a lid, increase the heat to high, and allow the bank to be brought to a simmer. Once it has reached a boiling point and you’re ready to give it a good stir to break up any pasta that is stuck at the base of the pan, cover the pot, and reduce the heat to medium-low. The bank should simmer at a medium-low temperature for approximately 15 minutes until pasta is tender and has absorbed the majority of the liquid. The pot should be stirred several times over the 15 minutes to release any pasta stuck in the bottom.
When the pasta is cooked, turn off he heat to add cheese. Add the cheese to your pasta, stirring until the cheese melts in and becomes slightly creamy. Serve hot.
