Photo of Whole-wheat chili-mac by WW

Whole-wheat chili-mac

SmartPoints® value per serving
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. Be sure to make note though that adding toppings could affect the SmartPoints® value of your meal.


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 chile 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


  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.