1 tablespoon extra-virgin olive oil
3 cloves garlic, minced
1 medium sweet onion, diced small
1 pound lean ground beef
salt and pepper
2 cups low sodium chicken broth
2 cups Traditional or Marinara pasta sauce
1 can (10 ounce) mild diced tomatoes with mild green chilis
1 can (16 ounce) mild chili beans (do not drain or rinse)
1 teaspoon chili powder
1 teaspoon cumin
1 1/2 cups uncooked elbow macaroni pasta
3/4 cup shredded cheddar cheese
1/4 cup chopped fresh parsley
- Heat olive oil in a large Dutch oven or pot over medium-high. Add onion, garlic, and beef; cook until browned, breaking up into crumbles, stirring frequently, about 3 minutes. Season with salt and pepper to taste. Drain excess fat.
- Stir in chicken broth, pasta sauce, diced tomatoes with mild green chilis, beans, chili powder, and cumin. Season with a bit more salt and pepper, to taste. Bring to a boil and stir in pasta; cover, reduce heat to a simmer and cook until pasta is al dente, about 14 minutes, stirring once near the end to prevent sticking.
- Remove from heat. Stir in the cheese and parsley. Serve immediately, garnished with additional cheese and parsley, if desired.