Photo of Chili-Mac by WW


3 - 7
PersonalPoints™ per serving
Total Time
48 min
18 min
30 min
Try subbing ground turkey breast for the beef and whole-wheat spirals or wagon wheels for the macaroni.


Uncooked 95% lean ground beef

12 oz

Uncooked onion(s)

1 medium

Canned stewed tomatoes

14½ oz, Mexican-style, undrained

Canned tomato sauce

1¼ cup(s)

Canned green chili peppers

2 tbsp(s), diced, drained

Cumin seeds

1 tsp(s)

Uncooked whole wheat macaroni

1 cup(s)

Canned kidney beans

15 oz, drained and rinsed

Chili powder

2 tsp(s)

Grated Parmesan cheese

½ oz


  1. In a large skillet, cook beef and onion until meat is brown, about 10 minutes; drain off fat. Stir in undrained stewed tomatoes, tomato juice, chili peppers, chili powder and cumin; bring to a boil.
  2. Stir in uncooked macaroni and kidney beans. Return to a boil, reduce heat, cover and simmer until macaroni is tender, about 15 minutes.
  3. To serve, spoon into bowls and sprinkle with grated topping. Yields about 1 1/4 cups chili and 2 tablespoons of cheese per serving.