Blended Chili & Macaroni

Recipe courtesy of the Mushroom Council


This beef and mushroom chili is quick and easy. Add in elbow macaroni for a delicious, one pot meal.


Makes 8 servings


½ lb. mushrooms, finely chopped
1 lb. lean ground beef
1 package chilli seasoning
1 can beef broth
1 can (15.5 oz.) kidney beans, rinsed
1 can tomato paste
1 cup medium salsa
2 cups elbow macaroni, uncooked

Garnishes: Shredded cheese, sour cream, cilantro


Place the mushrooms in a food processor fitted with a metal blade. Pulse until finely chopped.

In a large saucepan, brown meat and mushrooms with chilli seasoning.

Add broth, kidney beans, tomato paste, salsa, and macaroni to saucepan; mix well.

Bring mixture to boil and cover. Continue to simmer on low for 15 minutes, stirring occasionally.

Serve topped with cheese, sour cream and cilantro.


Nutritional Information: Calories: 370, Total Fat: 12 g, Saturated Fat: 5 g, Cholesterol: 45 mg, Sodium: 690 mg Total Carbohydrate: 43 g, Dietary Fiber: 6 g, Sugars: 5 g, Protein: 23 g


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