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Chili Mac and Cheese
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!
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 6 servings
Calories: 504 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 small yellow onion diced
- 1 pound extra-lean ground turkey (use an additional can of beans to make vegetarian)
- 1 Jalapeno pepper seeded and diced
- 1 tablespoon chili powder plus 1 teaspoon chili powder
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- ¾ teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 2 cups low-sodium chicken stock
- 1 (15-ounce) can low-sodium black beans rinsed and drained
- 1 (15-ounce) can low-sodium red kidney beans rinsed and drained
- 1 (15-ounce) can tomato sauce
- 1 (10-ounce) can diced tomatoes with green chilis undrained
- 2 cups uncooked whole wheat elbow macaroni noodles about 8 ounces
- 1 cup freshly shredded reduced-fat sharp cheddar cheese plus additional for serving
- sliced green onions for serving
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.
Cup of Yum
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
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
Monounsaturated Fat
5g
Trans Fat
1g
Cholesterol
60mg
(20%)
Potassium
1142mg
(33%)
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
% 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.