Smoked Sausage Chili Skillet Dinner

  • 15min
  • 25min
  • 11
  • 6
  • 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
  1. Cut sausage into ¼” slices; set aside. Cook macaroni according to package directions; drain and keep warm.
  2. 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.
  3. Stir in tomatoes, corn, chili powder and salt; bring to a boil. Reduce heat to medium-low and cook 10 minutes.
  4. 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.