16. Chili Mac Soup with Hidden Secret Vegetables
Ingredients
- 1 medium onion, diced
- 4 carrots, diced
- 2 pounds of ground beef
- 2 tablespoons chili powder
- 1 tablespoon red pepper flakes, crushed
- 2 tablespoons ground cumin
- 28 oz. can of diced tomatoes with juice
- 2 cans of kidney beans
-
sea salt and cracked pepper
- 10-12 Brussels sprouts, thinly sliced
- 1/2 pound of small shell pasta
- 1/4 cup cream
Instructions
In a large pot, saute the onion and carrot for about 8 to 10 minutes. Add beef and brown. Add chili powder, pepper flakes and cumin and saute for 1 minute. Add tomatoes with their juice and beans. Reduce the heat, taste for seasoning. Season with salt and pepper as needed. Add the Brussels sprouts in and continue to simmer. Before serving, bring to a rolling simmer and add pasta. Cook pasta for 5 minutes, then reduce heat before serving. I don’t like to add the pasta too far in advance before serving, or it can get mushy. Add the cream to finish.
