Quick, Easy -N- Fast Chili Macaroni Recipe

1 C. uncooked elbow macaroni
1 lb. lean ground beef (ground turkey can be used too)
1 medium onion, chopped
1 small green pepper, chopped
2 cloves garlic, finely chopped
1 can (15-16 oz.) kidney beans, drained
1 can (14 oz.) diced tomatoes, undrained
1 can (11 oz.) whole kernel corn, drained
1 can (8 oz.) tomato sauce
1 can (6 oz.) tomato paste
1 T. chili powder
1 t. ground cumin
1 C. shredded Cheddar cheese

Cook macaroni as directed on package. While macaroni is cooking, cook beef, onion, bell pepper, and garlic in Dutch oven over medium high heat, stirring occasionally, until beef is brown, drain. Drain macaroni.

Stir macaroni and remaining ingredients except cheese into beef mixture. Heat to boiling, stirring occasionally; reduce heat to low. Simmer uncovered about 20 minutes, stirring occasionally, until hot. Sprinkle with cheese.

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