Stovetop Chili Mac

1 lb. extra-lean (93%) ground beef or turkey
1 med. onion, chopped
1 bell pepper (any color), chopped
3–4 cloves garlic, minced
1 1/2 t. chili powder
1 t. cumin
1/2 t. coriander
1/2 t. kosher salt
1/4 t. freshly ground black pepper
2 c. V8 juice
1 8-oz can tomato sauce
1 c. water
8 oz. macaroni or other small pasta
1 can pinto beans, drained
4 oz. cheddar cheese
1/3 c. chopped green or red onions
1/2 c. chopped cilantro (optional)

Heat a 12″ skillet that has a lid over medium heat. Add ground beef and cook, stirring frequently, until about halfway cooked. Add onions, garlic, and pepper as well as the seasonings and cook until the meat is cooked through and the onions are tender.

Add the V8 juice, tomato sauce, and water and bring to a boil. Add the pasta and stir to combine and then cover, reduce heat, and cook for 15-ish minutes or until the pasta is al dente. Add the beans and heat through. Remove from heat, sprinkle with cheese, and replace the lid for 2-3 minutes or until the cheese is melted. Sprinkle with onions and serve immediately.

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