Cheesy Chili-Mac

Prep Time
16 min
Cook Time
28 min
Recipe Details
  • 1 spray(s) cooking spray
  • 2/3 pound(s) uncooked lean ground beef
  • 2 medium uncooked onion(s), chopped
  • 29 oz canned stewed tomatoes, Mexican-style (undrained)
  • 2 1/2 cup(s) canned tomato juice
  • 4 oz canned green chili peppers, diced, drained
  • 2 tsp chili powder
  • 1 1/2 cup(s) uncooked whole wheat elbow macaroni
  • 31 oz canned pinto beans, rinsed and drained
  • 1/2 cup(s) low fat shredded cheddar cheese
  1. Coat a large skillet with cooking spray; set over medium-high heat. Cook beef and onion until meat is browned, stirring and breaking up meat with a spoon as it cooks, about 10 minutes; drain off fat.
  2. Stir in undrained tomatoes and their juice, tomato juice, chili peppers and chili powder; bring mixture to a boil.
  3. Stir in macaroni and beans; return to a boil. Reduce heat, cover and simmer until macaroni is tender, about 15 minutes. Spoon chili into bowls and sprinkle with cheese. Yields about 1 cup chili and 1 tablespoon cheese per serving.
This recipe is part of our Make Ahead Soups, Chilies and Stews series. To learn more about this cook-and-freeze feature, click here.

A happier, healthier you starts here