Cheesy chili-mac
3
Points®
Total time: 44 min • Prep: 16 min • Cook: 28 min • Serves: 8 • Difficulty: Easy
Curb your pasta and soup cravings in this meal-in-a-bowl mash-up of pasta and chili-spiced beans and beef. Cooking the macaroni in the skillet with the chili mixture is an easy way to season the pasta and minimizes clean-up. Pinto beans are used in this recipe, but you can substitute either black or kidney beans; all share a similar earthy, taste profile. This stovetop recipe makes a large yield and is a perfect dish for leftovers since the flavor only gets better as it sits in the refrigerator. Plan ahead for lunch later in the week and divide among single-serving, portable containers before storing.
Ingredients
Cooking spray
4 spray(s)
Uncooked lean ground beef
⅔ pound(s)
Onion
2 medium, chopped
Canned stewed tomatoes
29 oz, Mexican-style (undrained)
Canned tomato juice
2½ cup(s)
Canned diced green chiles
4 oz, drained
Chili powder
2 tsp
Uncooked whole wheat elbow macaroni
1½ cup(s)
Canned pinto beans
31 oz, rinsed and drained
Weight Watchers Reduced-fat Mexican style shredded cheese
½ cup(s)
Instructions
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.
4
Yields about 1 cup chili and 1 tablespoon cheese per serving.
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.