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Nutrition Facts

Instructions

• STEP 1

  Fill a medium saucepan about halfway with hot water (from the tap); cover with a lid and bring to a boil over high heat.

• STEP 2

  Wash and dry the fresh produce.

  • 1 green bell pepper
  • ½ small bunch green onions (scallions)

• STEP 3

  Preheat a skillet over medium-high heat.

• STEP 4

  While the skillet heats up, trim off and discard the ends of the onion and remove the outer layer; small dice the onion (cut into ¼-inch pieces) and transfer to a small bowl.

  • ½ medium yellow onion

• STEP 5

  Add the ground beef to the skillet and cook, breaking apart with a spoon, until browned and crumbly, 3 to 4 minutes. Once done, transfer the beef to a bowl, leaving some of the juices in the skillet.

  • ¾ lb lean ground beef

• STEP 6

  Once the beef has been transferred, add the onion to the skillet; cook, stirring occasionally, while you prep the bell pepper.

• STEP 7

  Quarter the bell pepper lengthwise; remove and discard the stem, seeds, and membranes. Small dice the pepper and add to the onion.

• STEP 8

  When the water in the saucepan comes to a boil, uncover the pan and season the water with salt, then add the pasta and stir for a few seconds. Cook the pasta, uncovered, for 11 to 12 minutes (or according to package directions). Once done, drain the pasta in a colander.

  • 1 tbsp salt
  • 5 oz (about 1 ⅛ cups) macaroni pasta

• STEP 9

  Trim off and discard the root ends of the garlic; peel and mince or press the garlic. Add the garlic to the skillet. Cook the vegetables, stirring frequently, until softened, 2 to 3 more minutes.

  • 2 cloves garlic

• STEP 10

  Return the beef to the skillet and season with chili powder, cumin, salt, and pepper.

  • 1 tbsp chili powder
  • ½ tsp cumin
  • ½ tsp salt
  • ¼ tsp black pepper

• STEP 11

  Add the diced tomatoes to the skillet and bring the mixture to a simmer; cook until the pasta is ready.

  • 1 (14.5 oz) can diced tomatoes

• STEP 12

  Trim off and discard the ends of the green onions; cut the onions crosswise into ¼-inch pieces at an angle. Add about ¾ of the onions to the sauce and save the rest for garnishing.

• STEP 13

  Coarsely grate the cheddar.

  • ¼ (8 oz) block cheddar cheese

• STEP 14

  Add the drained pasta and cheese to the sauce; stir until the cheese is melted.

• STEP 15

  To serve, divide the chili mac between bowls and top with the remaining green onions. Enjoy!