Whole Wheat Chili Mac

Yield: 4 servings (serving size about 1 3/4 cups of chili and 2 tablespoons of topping)
Source: Weight Watchers recipe
WW Comments: 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.
Amy's Comments: This is not normally one of my 'types' of meals, but this was actually really good! It was an easy weeknight meal and very filling. My husband gushed over it and I thought it was good. Will make it again.

INGREDIENTS:

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 Kraft Non-Fat Grated Cheese Topping, or other brand

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

NUTRITIONAL INFO:

H.U: 8 per serving or core

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