Whole-Wheat Chili-Mac

4
Total Time
48 min
Prep
18 min
Cook
30 min
Serves
6
Difficulty
Easy
This one-pot hearty meal can easily be altered to meet your family's tastes. Try subbing ground turkey breast for the beef and whole-wheat spirals for the elbows.

Ingredients

uncooked 93% lean ground beef

12 oz

uncooked onion(s)

1 medium, chopped

canned stewed tomatoes

14½ oz, Mexican-style, undrained

canned tomato sauce

1¼ cup(s)

canned green chili peppers

2 Tbsp, diced, drained

chili powder

2 tsp

ground cumin

1 tsp

uncooked whole wheat elbow macaroni

1 cup(s)

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. Yields about 1 1/4 cups per serving.

Notes

Serve with grated parmesan topping, fat-free sour cream and low-fat or fat-free shredded Mexican cheese, if desired (could affect SmartPoints value).

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