• 1 tsp extra virgin olive oil
  • 1 small onion, chopped
  • 3 garlic cloves, minced
  • 1 lb extra lean ground beef (you could also use ground turkey or chicken)
  • 2 tbsp. chili powder
  • 1 tbsp. cumin
  • 2 tsp. Worcestershire sauce
  • 2 tsp salt
  • 2 tsp pepper
  • 2 tsp garlic powder
  • 5 cups chicken stock
  • 1 cup tomato sauce
  • 15 oz can black beans, rinsed & drained
  • 15 oz can kidney beans, rinsed & drained
  • 1 lb dry elbow pasta (I used wheat)
  • 1 cup reduced fat Mexican blend cheese (or any shredded variety you would like)
  1. 1.In a large stock pot heat olive oil over medium heat
  2. 2.Add in onions and sauté until just starting to brown and are soft
  3. 3.Add in garlic, stirring often, cooking for 2-3 minutes or until fragrant
  4. 4.Add in ground beef (or turkey or chicken) and brown, breaking it up until cooked through
  5. 5.As meat browns add in chili powder, cumin, Worcestershire sauce, salt, pepper and garlic powder
  6. 6.Once meat is browned add in chicken stock, tomato sauce, black beans, kidney beans & pasta, stirring to combine well
  7. 7.Bring mixture up to a boil and reduce to a simmer until pasta is cooked through, about 13-15 minutes
  8. 8.Once pasta is cooked add in 3/4 cup cheese and stir to combine until cheese is melted
  9. 9.Sprinkle remaining cheese on top and cover pot for a few minutes until cheese melts
I love one pot dishes like this one and the whole family loves it too!