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Lentil Chili and Macaroni Skillet

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Ingredients
  

  • 1 lb bacon chopped
  • 1 onion chopped
  • 1 red bell pepper chopped
  • 1 yellow bell pepper chopped
  • 1 cup frozen or fresh corn
  • 1 ½ Tbsp chili powder
  • 1 tsp cumin
  • 1 tsp coriander
  • 1 tsp dried oregano
  • 1 tsp salt
  • 1 tsp sugar
  • ¼ tsp pepper
  • 2 cloves garlic minced
  • 2 cups cooked green lentils
  • 2 cups crushed tomatoes
  • 1 cup diced tomatoes
  • 1 cup elbow macaroni I used Banza chickpea elbows
  • ½ cup water
  • 1 ½ cup extra sharp white cheddar

Instructions
 

  • Preheat oven to 400 degrees.
  • Cook bacon over medium heat in large oven-safe skillet until desired level of crispiness. If you don’t have an oven-safe pan, you can transfer to a baking dish before putting in the oven. Take bacon out with slotted spoon and set aside on paper towel lined plate.
  • Add onion, bell peppers, and corn to skillet and cook until onions are translucent. Stir in chili powder, cumin, coriander, dried oregano, salt, sugar, pepper and garlic. Cook for about 5 minutes.
  • Add lentils, crushed and diced tomatoes, macaroni, and water. Bring to a boil. Then reduce heat to medium low. Cover and cook for 20-25 minutes until macaroni is cooked all the way through, stirring occasionally.
  • Stir in the bacon pieces. Top with cheese. Bake for about 5 minutes until cheese is melted. Broil for a few minutes to get the top extra bubbly, if desired.

Notes

Recipe adapted from https://www.lentils.org/recipe/lentil-chili-macaroni-skillet/