One Pot Chili Pasta

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  Olive oil(15g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Yellow Onion
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  Garlic(120g)
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  80/20 Ground Beef(227g)
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  Flour, All-Purpose, White(30g)
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  Chili powder(30g)
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  Tomato Sauce(425g)
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  Canned Diced Tomatoes(425g)
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  Beans, Black, Canned, Drained(425g)
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  Beans, Kidney, Canned, Drained(425g)
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  Corn, Sweet, Frozen(240g)
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  Pasta, Macaroni (Elbow), White, Dry(480g)
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  Low Sodium Beef Broth(480g)
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  Mexican Blend Cheese(240g)

Instructions

1. 1Dice the onion and mince the garlic. Heat olive oil in a large pot over medium heat for 1 minute, then add the onion and garlic. Cook 2–3 minutes, stirring occasionally, until softened and fragrant.
2. 2Add the ground beef to the pot and cook 5–7 minutes over medium-high heat, breaking it apart with a spoon, until no longer pink and browned throughout. If excess fat pools at the bottom, drain it off.
3. 3Sprinkle the flour and chili powder over the meat and stir constantly for 1–2 minutes over medium heat until the flour coats the meat and darkens slightly—do not let it burn.
4. 4Drain and rinse the black beans and kidney beans. Add the beans, tomato sauce, diced tomatoes, and corn to the pot. Stir well to dissolve any flour-chili mixture stuck to the bottom.
5. 5Add the elbow macaroni and beef broth, stirring to combine. Bring to a boil over high heat (2–3 minutes), then stir once to loosen any pasta stuck to the bottom. Reduce heat to medium-low, cover, and simmer 12–15 minutes, stirring once or twice, until the pasta is tender and most liquid is absorbed.
6. 6Remove from heat and stir in the Mexican blend cheese until melted and the mixture becomes creamy (1–2 minutes).
7. 7Divide evenly into 9 airtight containers while hot. Cool to room temperature before sealing and refrigerating, or serve immediately.