Chili Mac

I told you I was determined to make every chili variations I could get my hands on this fall... I wasn't lying! I had this for the first time a couple weeks ago when I went to have dinner at a friends house. I couldn't believe I had been missing out! It's so easy to throw together and super yummy! Perfect for a cold fall evening.

Ingredients 

1 pound grass fed ground beef

1 green pepper, chopped

1 white onion, chopped

1 garlic clove, finely chopped

1 can organic diced tomatoes

1 small can tomato paste

1 can organic dark red kidney beans 

1 can green chilies

1 box quinoa noodles, prepared as directed on box

1 tablespoon chili powder 

1 tablespoon oregano 

1 tablespoon cumin

1 cup shredded sharp cheddar cheese

Method

Preheat over to 350. When browning your ground beef, toss in the peppers, onions, garlic, cumin, oregano, and chili powder. When the beef is fully cooked + the veggies have softened, mix in all canned ingredients and the noodles. Transfer mix to a 8x10 casserole dish and top with sharp cheddar cheese! Pop in the oven for 20 minutes.

This meal is delcious topped with sour cream, green onions, fresh diced tomato, or extra cheese! Enjoy!