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Creating the perfect chili is all about mastering the art of seasoning. When you think of chili, it’s not just about heat; it’s about depth of flavor. Start with a good base of aromatics—onions, garlic, and bell peppers—then layer in spices to enhance the dish. Key spices for chili include chili powder, cumin, smoked paprika, and oregano.

Back to School Chili Pasta Bowls

Looking for a quick and delicious meal for busy weeknights? Try Back to School Chili Pasta Bowls! This one-bowl wonder combines the comforting flavors of chili with hearty pasta, making it a favorite for both kids and adults. Packed with protein, fiber, and essential nutrients, it's a nutritious choice for fueling your family. The recipe is easy to follow, customizable for various dietary needs, and can be prepared in advance for added convenience. Bring everyone together for a flavorful family dinner this school year!
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Ingredients
  

8 oz elbow macaroni

1 lb ground turkey or ground beef

1 medium onion, finely diced

2 cloves garlic, minced

1 can (14 oz) diced tomatoes, with juices

1 can (15 oz) kidney beans, drained and rinsed

1 can (8 oz) tomato sauce

2 tablespoons chili powder

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 cup shredded cheddar cheese

1 cup corn (can be frozen or canned)

Fresh cilantro or parsley, chopped, for garnish

Sour cream, for serving (optional)

Sliced jalapeños, for serving (optional)

Instructions
 

Cook the Pasta: In a large pot, fill with water and add a generous amount of salt. Bring the water to a rolling boil. Add the elbow macaroni and cook according to the package instructions until al dente, usually around 7-9 minutes. Once cooked, drain the pasta in a colander and set it aside.

    Sauté Aromatics: In a large skillet over medium heat, add the ground turkey or beef. Cook, breaking it apart with a spatula, until browned and fully cooked, about 5-7 minutes. After the meat is browned, incorporate the diced onion and minced garlic into the skillet, sautéing until the onion is soft and translucent, approximately 3-4 minutes.

      Add the Chili Base: Pour in the diced tomatoes (with their juices), kidney beans, and tomato sauce. Sprinkle in the chili powder, cumin, smoked paprika, salt, and black pepper. Stir well to combine all the ingredients and bring the mixture to a simmer. Allow it to cook uncovered for about 10 minutes, stirring occasionally, to let the flavors meld beautifully.

        Combine with Pasta: Gently fold the cooked macaroni into the chili mixture, mixing thoroughly to ensure the pasta is well coated. Taste and adjust seasonings if needed. If using, add the corn and stir gently until everything is heated through, about 2-3 minutes.

          Serve: Ladle the chili pasta mixture into deep bowls. Generously sprinkle shredded cheddar cheese on top and garnish with fresh cilantro or parsley for a pop of color. For those who enjoy a bit of extra zest, provide sour cream and sliced jalapeños on the side.

            Enjoy: Serve warm and savor this hearty dish, perfect for a cozy dinner after a busy school day!

              Prep Time, Total Time, Servings: 15 mins | 35 mins | 4-6 servings