Chili Mac and Cheese
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Prep Time
10 mins
-
Cook Time
20 mins
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Total Time
30 mins
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Servings
6 servings
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Calories
504 kcal
Chili Mac and Cheese
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An easy chili mac and cheese recipe with ground turkey, beans, and plenty of melty cheddar cheese. Cooks in ONE pot and ready in 30 minutes!
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Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 small yellow onion diced
- 1 pound ground turkey use an additional can of beans to make vegetarian, extra-lean
- 1 jalapeno pepper seeded and diced
- 1 tablespoon chili powder plus 1 teaspoon chili powder
- 2 teaspoons cumin ground
- 2 teaspoons ground coriander
- ¾ teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper ground
- 2 cups chicken stock low-sodium
- 1 black beans rinsed and drained, low-sodium, canned 15-ounce
- 1 red kidney beans rinsed and drained, low-sodium, canned, 15-ounce can
- 1 tomato sauce 15-ounce can
- 1 diced tomatoes with green chilis undrained, 10-ounce can
- 2 cups whole wheat elbow macaroni noodles about 8 ounces, uncooked
- 1 cup sharp cheddar cheese plus additional for serving, freshly shredded, reduced-fat
- green onion for serving, sliced
Instructions
- Heat the olive oil in a large, deep Dutch oven or pot over medium-high. Once hot, add the onion and sauté until beginning to soften; about 4 minutes.
- Add the turkey, jalapeño, chili powder, cumin, coriander, garlic powder, salt, and pepper. Cook, stirring frequently, breaking apart the turkey until the meat is crumbled and cooked through, about 3 minutes.
- Stir in the chicken stock, black beans, kidney beans, tomato sauce, diced tomatoes in their juices, and pasta. Bring to a gentle boil, then reduce the heat to a simmer. Once simmering, cover the pot and cook until the noodles are al dente, about 10 minutes. Remove from the heat.
- Stir in the cheese until melted and creamy. Serve warm, topped with additional shredded cheese and green onions.
Notes
- TO STORE: Leftover chili mac and cheese can be stored in the refrigerator for 3-4 days.
- TO REHEAT: Warm gently in the microwave, sprinkled with a small amount of water or chicken stock to keep the pasta from drying out.
- TO FREEZE: Chili mac may be kept in the freezer for up to 3 months. Defrost overnight in the fridge before warming. If you plan to freeze, I would slightly undercook the pasta, so it is less mushy once reheated.
Nutrition Information
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Serving
1(of 6), about 2 cups
Calories
504kcal
(25%)
Carbohydrates
67g
(22%)
Protein
37g
(74%)
Fat
12g
(18%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
5g
(25%)
Trans Fat
1g
(50%)
Cholesterol
60mg
(20%)
Potassium
1142mg
(24%)
Fiber
11g
(44%)
Sugar
6g
(12%)
Vitamin A
889IU
(18%)
Vitamin C
16mg
(18%)
Calcium
204mg
(20%)
Iron
7mg
(39%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 504 kcal
% Daily Value*
| Serving | 1(of 6), about 2 cups | |
| Calories | 504kcal | 25% |
| Carbohydrates | 67g | 22% |
| Protein | 37g | 74% |
| Fat | 12g | 18% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 60mg | 20% |
| Potassium | 1142mg | 24% |
| Fiber | 11g | 44% |
| Sugar | 6g | 12% |
| Vitamin A | 889IU | 18% |
| Vitamin C | 16mg | 18% |
| Calcium | 204mg | 20% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
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