Healthier Chili Mac Recipe
Our version of a Chili Mac Recipe has all of the cheesy, pasta comfort of the original, with much less fat and calories thanks to some healthier swap outs. We use whole-wheat pasta, ground turkey breast, and just enough 2% sharp cheddar cheese to retain that super cheesy factor without going overboard.
Servings 6 people
Calories 323kcal
Cost $25
Equipment
- Large skillet
- stock pot
Ingredients
- 2 tsp olive oil
- 1 lb ground turkey breast
- 1/2 medium onion, chopped
- 2 large garlic cloves, minced
- 1 large green bell pepper, diced
- 1 1/2 tsp kosher salt, divided
- 2 tbsp chili powder
- 1 1/2 tsp onion powder
- 1 1/2 tsp garlic powder
- 2 tsp ground cumin
- 1 cup chicken broth
- 2 tbsp ketchup
- 1 15 oz can fire-roasted diced tomatoes
- 14.5 oz can red kidney beans, rinsed and drained
- 2 cups whole-wheat elbow pasta
- 1/2 cup starchy pasta water
- 1 cup 2% milk sharp cheddar cheese
Instructions
- Bring a medium pot of water to a rolling boil. (You don't need a super large pot because we are only going to use two cups of pasta and we want the cooking liquid to be super starchy.)
- Heat a large skillet to a medium heat. Add olive oil. Add ground turkey breast and onion. Use a wooden spoon to break up the turkey. Once the turkey is almost cooked through and the onion is soft, add the garlic, green pepper, chili powder, onion powder, garlic powder, cumin, and 1 teaspoon salt. Cook another 2-3 minutes until the turkey is cooked through and the peppers are slightly softened.
- Add the beans, tomatoes, chicken stock and remaining 1/2 teaspoon salt. Bring to a boil and reduce to a simmer. Cover and simmer for about 15 minutes.
- Once the chili has simmered for about seven minutes, drop the noodles into the water. Give it a stir and cook until the noodles are just UNDER aldente. It's really important to cook the noodles under aldente, because they will continue to cook in the chili and you don't want them to get mushy.
- Once the noodles are cooked, use a sieve or slotted spoon to transfer the pasta to the chili while reserving the pasta water. Toss the chili with the noodles. Add about 1/2 cup of starchy pasta water. Toss again. Add the cheese. Continue to toss until the cheese is melted and the noddles are aldente. If needed add more pasta water. Season to taste with salt and pepper. Garnish with your favorite chili itoppings.