Chili Mac is so yummy! I haven’t made it in awhile so it hit the spot! INGREDIENTS 1 tablespoon olive oil 8 ounces ground beef 1 onion, diced 3 cloves garlic, minced 4 cups chicken broth 1 (14.5-ounce) can diced tomatoes ¾ cup canned white kidney beans, drained and rinsed ¾ cup canned kidney beans, drained and rinsed 2 teaspoons chili powder 1 ½ teaspoon cumin Kosher salt and freshly ground black pepper, to taste 10 ounces elbow macaroni ¾ cup shredded cheddar cheese 2 tablespoons chopped fresh parsley leaves INSTRUCTIONS 1. Heat olive oil in a large stockpot or Dutch oven over medium high heat. Add ground beef and onion, and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat. 2. Stir in garlic until fragrant, about 1 minute. 3. Stir in chicken broth, tomatoes, beans, chili powder and cumin; season with salt and pepper, to taste. 4. Stir in pasta. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 13-15 minutes. 5. Remove from heat. Top with cheese and cover until melted, about 2 minutes. 6. Serve immediately, garnished with parsley, if desired. food foodie foodlover foodgasm foodies LTKfoodie LTKvlog LTKU