Photo of Whole-Wheat Chili-Mac by WW

Whole-Wheat Chili-Mac

Total Time
40 min
10 min
30 min
Warm up with this one-pot hearty meal that combines two of our favorite 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.


Uncooked 93% lean ground beef

12 oz


1 medium, chopped

Canned stewed tomatoes

14½ oz, Mexican-style, undrained

Canned tomato sauce

1¼ cup(s)

Canned diced green chiles

2 Tbsp

Chili powder

2 tsp

Ground cumin

1 tsp

Uncooked whole wheat elbow macaroni

1 cup(s)

Canned kidney beans

15 oz, rinsed and drained


  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. Yields about 1 1/4 cups per serving.