Whole-Wheat Chili-Mac
1
Points®
Total time: 40 min • Prep: 10 min • Cook: 30 min • Serves: 6 • Difficulty: Easy
Warm up with this one-pot hearty meal that combines two of our favourite dishes—chili and mac-and-cheese. Feel free to make substitutions based on who you're serving. You can easily try subbing ground turkey breast for the lean ground beef or whole-wheat spirals for the elbow macaroni. For the perfect finishing touch? Put out grated parmesan, fat-free sour cream, and low-fat or fat-free shredded Mexican cheese as different topping options—and then let your friends and family add as much or as little as they want.
Ingredients
Uncooked 93% lean ground beef
12 oz
Onion
1 medium, chopped
Canned stewed tomatoes
14½ oz, Mexican-style, undrained
Canned tomato sauce
1¼ cup(s)
Canned green chili peppers
2 tbsp(s), diced, drained
Chili powder
2 tsp(s)
Ground cumin
1 tsp(s)
Uncooked whole wheat pasta
1 cup(s), elbow macaroni variety
Canned kidney beans
15 oz, rinsed and drained
Instructions
1
In a large skillet, cook beef and onion until meat is browned, about 10 minutes; drain off fat. Stir in undrained stewed tomatoes, tomato sauce, 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
Yields about 1 1/4 cups per serving.
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