Whole-Wheat Chili-Mac

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    • #253459

      Servings: 6

      Preparation Time: 18 min

      Cooking Time: 30 min

      Level of 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 or wagon wheels for the macaroni.


      12 oz uncooked lean ground beef (with 7% fat)

      1 medium onion(s), chopped

      14 1/2 oz canned stewed tomatoes, Mexican-style, undrained

      1 1/4 cup canned tomato sauce

      2 Tbsp canned green chili peppers, diced, drained

      2 tsp chili powder

      1 tsp ground cumin

      1 cup dry whole-wheat elbow macaroni

      15 oz canned kidney beans, drained and rinsed

      1/2 cup SoyaKaas Grated Parmesan Style Soy Cheese, or similar product


      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.

      Stir in uncooked macaroni and kidney beans. Return to a boil, reduce

      heat, cover and simmer until macaroni is tender, about 15 minutes.

      To serve, spoon into bowls and sprinkle with grated topping. Yields

      about 1 1/4 cups of chili and 1 1/3 tablespoons of topping per



      Serve with fat-free sour cream and low-fat or fat-free shredded

      Mexican cheese, if desired.

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