Smoked Sausage and Macaroni Chili Skillet

Another quick and easy skillet meal. Thank you Hillshire Farm

• 1 package Smoked Sausage
• 2 cups uncooked elbow macaroni
• 1 medium onion, chopped
• 1 small green bell pepper, chopped
• 2 garlic, minced
• 1 can (14.5 ounces) chili style diced tomatoes
• 1 cup frozen corn, thawed
• 1 1/2 teaspoon chili powder
• 1 teaspoon salt
• 1 can (15 ounces) pinto or kidney beans, drained
• 2 cups (8 ounces) shredded cheddar cheese

• Cut sausage into ¼” slices; set aside.  
• Cook macaroni according to package directions; drain and keep warm.
• While macaroni is cooking, heat a large non-stick skillet over medium-high heat for 3 minutes.  
• Add sausage, onion, pepper and garlic
• Cook 4-5 minutes, stirring occasionally or until sausage is browned.
• Stir in tomatoes, corn, chili powder and salt; bring to a boil.  
• Reduce heat to medium-low and cook 10 minutes. 
• Gently stir in cooked macaroni and drained beans  
• Heat through, about 3 minutes.  
• Sprinkle cheese over top, cover and cook over low heat until cheese melts, about 4 minutes.

Southwestern White Chili

A Lovely Chili from Mari at My Little Corner of the World

1 tablespoon butter
1 cup chopped celery
1 green pepper, seeded and finely chopped
1 onion, finely chopped
3 boneless, skinless chicken breasts, cooked and diced
1 jar (48 ounces) Great Northern Beans
2 1/2 teaspoons cumin
1 jar (16 ounces) salsa
4 cups chicken broth
8 ounces cheddar cheese

• Melt butter in skillet over medium heat.  
• Saute celery, onion and green pepper until translucent.
• In stockpot or crockpot, combine chicken, beans, cumin, salsa and chicken broth.  
• Stir in celery mixture.  
• Simmer uncovered in stockpot for about an hour stirring occasionally, or in crockpot for 6 hours on low.  
• About 5 minutes before serving, stir in cheese and allow to melt.