Best Amys Chili Mac Recipe 385 Recipes

Amy's Vegan Chili image

Provided by Amy Grace

Time 2h40m

Yield 8

Number Of Ingredients 22

3 tablespoons olive oil
1 large onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
4 cloves garlic, minced
1 (19 ounce) can black beans, rinsed and drained
2 (28 ounce) cans diced tomatoes
2 cups water
1 (12 ounce) can whole kernel corn, drained
¼ cup dry red lentils
¼ cup uncooked quinoa
¼ cup chili powder
¼ cup brown sugar
1 tablespoon smoked paprika
1 teaspoon kosher salt
1 teaspoon ground turmeric
1 teaspoon dried oregano
½ teaspoon ground cumin
½ teaspoon red pepper flakes
½ teaspoon cracked black pepper
3 teaspoons cornstarch
3 tablespoons water, or more as needed

Steps:

Heat oil in a medium Dutch oven over medium heat; stir in onion, green and red bell peppers, and garlic. Cook and stir until vegetables have softened, about 5 minutes.
Mash 1/2 of the black beans in a small bowl. Transfer to the Dutch oven with the remaining whole black beans. Add diced tomatoes, 2 cups water, corn, lentils, quinoa, chili powder, brown sugar, paprika, salt, turmeric, oregano, cumin, red pepper flakes, and black pepper; stir to combine. Bring to a boil, then reduce heat to low and simmer, stirring occasionally, for 2 hours.
Make a slurry by mixing cornstarch with 3 tablespoons water until completely dissolved, adding more water if necessary. Stir slurry into the chili and simmer until thickened, about 15 minutes. Mash chili with a potato masher to desired consistency.

Nutrition Facts : Calories 279.4 calories, Carbohydrate 45.9 g, Fat 7.1 g, Fiber 10.5 g, Protein 10 g, SaturatedFat 1 g, Sodium 953 mg, Sugar 15 g

One Pot Chili Mac image

Provided by Amy

Number Of Ingredients 13

2 tablespoons olive oil
1 pound ground beef or turkey
Salt and pepper (to taste)
1 medium onion, diced
1 green bell pepper, chopped
2 cloves garlic, minced
1 can Rotel
10 - 15 cherry tomatoes, sliced in half
3 cups chicken broth (approximately)
2 tablespoons chili powder (to taste)
1 tablespoon cumin
1 -2 teaspoons granulated garlic (to taste)
1 1/2 cups macaroni

Steps:

In a deep skillet, heat olive oil. Add ground beef or turkey and scramble.
Brown the meat until it is approximately 80% done.
Salt and pepper to taste. Drain the meat to a bowl. Set aside.
Add onion to the skillet and saute until translucent.
Add green bell pepper and saute until softened.
Add garlic and saute for 1 minute.
Return the ground meat to the skillet. Mix to combine.
Add the Rotel and cherry tomatoes.
Add chicken broth and stir.
Add seasonings: chili powder, cumin, and granulated garlic. Salt and pepper to taste.
Add dry macaroni and combine.
Cook until macaroni is al dente, approximately 15 - 18 minutes. Cover halfway through the cook.
When the pasta is done, cook uncovered a few minutes to reduce the sauce if needed.
Plate and enjoy!

Amy's Chili Mac Recipe - (3.8/5) image

Provided by á-11135

Number Of Ingredients 11

16 ounces elbow macaroni
1 pound lean ground beef
1 cup diced yellow onion
1 (15-ounce) can kidney beans, drained and rinsed
1 (6-ounce) can tomato paste
2 (10-ounce) cans diced tomatoes with green chilies
1 1/2 teaspoons chili powder
1/2 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon garlic powder
2 cups shredded Cheddar Jack cheese

Steps:

1.Boil elbow macaroni for 2 minutes less than stated in package directions. Drain and rinse under cold water. Transfer to a 4 quart temp-tations® baking dish. (Rectangular is best.) 2.Preheat oven to 375 degrees. Add ground beef and onions to a large nonstick skillet over medium-high heat. Brown well, stirring constantly, about 10 minutes. 3.Add all remaining ingredients, except cheese, to the skillet and stir to combine. 4.Pour chili mixture over macaroni in baking dish and stir, until everything is completely incorporated. Cover with aluminum foil and bake 20 minutes. 5.Remove from oven, uncover, and top with Cheddar Jack cheese. Return to oven and bake uncovered for an additional 15 minutes, or until cheese is very bubbly and beginning to brown. Let cool 5 minutes before serving.