Manny's Chili Mac
Ingredients
2 cups elbow macaroni
2 teaspoons olive oil
1 large onion, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
5 cloves garlic, minced
1 (14.5-ounce) can diced tomatoes, undrained
1 (8-ounce) can tomato sauce
1 tablespoon hot sauce
2 teaspoons chili powder
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/4 teaspoon ground black pepper
1 (15-ounce) can black beans, drained and rinsed
1 (12-ounce) can whole kernel corn, drained
1 cup shredded Cheddar cheese
Optional Toppings:
Top With Avocado Slices, or
1/4 cup guacamole
Raw Onions, diced small
Directions
Bring a large pot of lightly salted water to a boil.
Cook elbow macaroni in the boiling water until al dente; follow the pasta package instructions.
Drain and set aside.
Heat olive oil in a large skillet over medium heat.
Cook and stir onion, bell peppers, and garlic in the hot oil until the onion is softened, 5 to 10 minutes.
Mix tomatoes and their juices, tomato sauce, hot pepper sauce, chili powder, cumin, cayenne pepper, and black pepper into the onion mixture.
Bring to a boil.
Add pinto beans, black beans, and corn,
Reduce the heat to low, cover the skillet, and simmer the chili for 30 minutes.
Stir in the macaroni, cover the skillet, and simmer until heated through, about 5 minutes.
Top with optional toppings, if desired.