Smoky Chili Mac with Cheddar and Scallions

1 tablespoon of olive oil

4 garlic cloves minced

1 large of onion chopped

1 medium of red bell pepper chopped

1 jalapeño pepper finely chopped

8 ounces of lean ground beef

8 ounces of bulk sweet Italian sausage

1 tablespoon of chili powder

1 teaspoon of smoked paprika

1 teaspoon of ground cumin

4 cups of low sodium chicken broth

1 14.5-ounce can of fire roasted diced tomatoes

1 15.5-ounce can of reduced sodium red kidney beans drained and rinsed

8 ounces of elbow macaraoni

3/4 teaspoon of salt

1/4 teaspoon of ground black pepper

1 cup of shredded sharp cheddar

2 scallions thinly sliced

1. Heat the oil in a Circulon essential pan over medium-high heat. Add the garlic, onion, bell pepper and jalapeño pepper; cook, stirring occasionally, until slightly softened, 4-5 minutes.
2. Add the beef and sausage and cook, breaking into smaller pieces, until no longer pink, 3-4 minutes
3. Stir in the chili powder, paprika and cumin; cook 2 minutes. Add the broth, tomatoes and beans; bring to a boil and add the macaroni. Return to a simmer, reduce the heat to medium and cook until the pasta is cooked through, about 8 minutes.
4. Remove from the heat and season with salt and pepper. Sprinkle the top with the cheese, cover and let stand 2-3 minutes to allow to melt. Top with the scallions and serve.