1 tablespoon olive oil
2 cloves garlic, minced
1 onion, diced
8 ounces ground beef
4 cups chicken broth
1 (14.5-ounce) can diced tomatoes
3/4 cup canned white kidney beans, drained and rinsed
3/4 cup canned kidney beans, drained and rinsed
2 teaspoons chili powder
1 1/2 teaspoon cumin
Kosher salt and freshly ground black pepper, to taste
10 ounces uncooked elbows pasta
3/4 cup shredded cheddar cheese
2 tablespoons chopped fresh parsley leaves
Heat
olive oil in a large skillet or Dutch oven over medium high heat. Add
garlic, onion and ground beef, and cook until browned, about 3-5
minutes, making sure to crumble the beef as it cooks; drain excess fat. Stir
in chicken broth, tomatoes, beans, chili powder and cumin; season with
salt and pepper, to taste. Bring to a simmer and stir in pasta. Bring to
a boil; cover, reduce heat and simmer until pasta is cooked through,
about 13-15 minutes. Remove from heat. Top with cheese and cover until melted, about 2 minutes. Serve immediately, garnished with parsley, if desired.
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