Beef And Bean Chilli With Soyaroni Recipe

Cooking Directions

• STEP 1.In a large pot, heat oil over medium heat. Add onions and garlic, and cook until softened.
• STEP 2.Add ground beef to the pot and cook until browned. Drain any excess fat.
• STEP 3.Stir in the chili powder, cumin, paprika, and salt. Cook for another minute to toast the spices.
• STEP 4.Add the diced tomatoes, tomato sauce, beef broth, and kidney beans to the pot. Bring to a simmer and let cook for 30 minutes, stirring occasionally.
• STEP 5.Meanwhile, cook the soyaroni according to package instructions. Drain and set aside.
• STEP 6.Once the chili has cooked for 30 minutes, stir in the cooked soyaroni. Cook for an additional 5 minutes to allow the flavors to meld together.
• STEP 7.Serve the beef and bean chili with soyaroni hot, garnished with sour cream and fresh cilantro.
• STEP 8.Enjoy!

Cooking Tips

• For a spicier chili, add a pinch of cayenne pepper or a chopped jalapeno pepper.
• If you prefer a thicker chili, you can add a tablespoon of cornstarch mixed with water to the pot.
• Leftover chili can be stored in an airtight container in the refrigerator for up to 3 days.
• This recipe can easily be doubled or halved to suit your needs.

Storage and Serving

• Leftover chili can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, simply heat the chili in a pot over medium heat until warmed through.
• Serve the beef and bean chili with soyaroni hot, garnished with sour cream and fresh cilantro.