Chili Mac
A protein-packed chili mac featuring ground beef, kidney beans, pasta, and a creamy tomato-chile sauce enriched with coconut cream and cottage cheese, finished with your cheese of choice and fresh parsley.
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SERVINGS: 8
Ingredients
- 1 lb ground meat preferably grass-fed
- 1 medium yellow onion diced
- 2 medium bell peppers diced
- 3 cloves garlic minced
- 1 tsp chili powder
- 1/2 tsp paprika
- 1 tsp cumin
- 1/4 tsp cayenne pepper
- 1 tsp onion powder
- 3/4 tsp salt
- 1/2 tsp pepper
- 15 oz dark red kidney beans drained
- 4 oz green chiles diced
- 15 oz tomato sauce
- 1 1/2 cups beef bone broth
- 14.5 oz coconut cream or heavy cream
- 1/2 cup cottage cheese blended
- 1 1/2 cups shell pasta cooked
- 2 1/4 cups cheddar cheese shredded
- 2 tbsp parsley for garnish
Instructions
Enable step-by-step mode- In a large Dutch oven, add chopped peppers and onion and stir; add in garlic and mix until fragrant and onions translucent
- Add ground beef and cook until browned and add seasonings (can be adjusted to taste buds)
- Add tomato sauce and green chiles and stir to combine then add coconut cream and cottage cheese and stir
- Pour in bone broth, kidney beans, and pasta and allow to come to a boil
- Reduce to simmer and cook uncovered for about 15-20 minutes, ensuring to stir every few minutes to prevent sticking
- Remove from heat and add cheese of choice and cover with lid to allow cheese to melt; remove the lid and stir in the cheese
- Plate and top with parsley