Chili Mac Cooking Light
Get ready to enjoy a comforting, healthier twist on a family favorite with this "Chili Mac Cooking Light" recipe! Perfect for busy weeknights, this one-pot wonder combines lean ground turkey, fiber-rich kidney beans, and hearty whole wheat macaroni, all infused with a flavorful blend of chili powder, cumin, and paprika. A touch of low-sodium chicken broth and vibrant diced tomatoes with green chilies create a zesty, saucy base, while a melty layer of reduced-fat cheddar cheese ties it all together. Ready in just 30 minutes, this lightened-up chili mac is packed with protein and wholesome ingredients, making it a nutritious, crowd-pleasing meal. Garnish with fresh cilantro for a pop of color and freshness, and serve up this warm, cheesy dish to satisfy your chili cravings in a more balanced way.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound lean ground turkey
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1.5 tablespoons chili powder
- 1 teaspoon ground cumin
- 0.5 teaspoon paprika
- 0.5 teaspoon salt
- 8 ounces cooked elbow macaroni (whole wheat optional)
- 1 15-ounce can low-sodium diced tomatoes with green chilies
- 1 15-ounce can low-sodium kidney beans, rinsed and drained
- 1 cup low-sodium chicken broth
- 1 cup shredded reduced-fat cheddar cheese
- 0.25 cup chopped fresh cilantro (optional for garnish)
Instructions
Heat a large skillet or Dutch oven over medium-high heat. Add the olive oil and allow it to warm for 1 minute.
Add the lean ground turkey to the skillet, breaking it apart with a wooden spoon. Cook until browned and no longer pink, about 5-7 minutes.
Stir in the diced onion and minced garlic. Cook for 2-3 minutes, or until the onion becomes translucent and fragrant.
Add the chili powder, ground cumin, paprika, and salt. Stir well to coat the meat and onions evenly with the spices.
Stir in the can of diced tomatoes (including juices), kidney beans, and chicken broth. Let the mixture come to a gentle simmer.
Add the cooked elbow macaroni to the skillet. Stir well to combine all the ingredients, ensuring the pasta is evenly coated with the chili mixture.
Reduce heat to low and sprinkle the shredded reduced-fat cheddar cheese evenly over the top. Cover with a lid and let it cook for 3-5 minutes or until the cheese is melted.
Remove from heat and sprinkle with fresh cilantro (if using) for garnish before serving.
Serve warm and enjoy your light and flavorful chili mac!
Nutrition Facts
Calories |
1886 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.6 g | 96% | |
| Saturated Fat | 25.0 g | 125% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 384 mg | 128% | |
| Sodium | 2568 mg | 112% | |
| Total Carbohydrate | 156.2 g | 57% | |
| Dietary Fiber | 36.2 g | 129% | |
| Total Sugars | 15.7 g | ||
| Protein | 158.6 g | 317% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1152 mg | 89% | |
| Iron | 21.9 mg | 122% | |
| Potassium | 3276 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
