Heart-Healthy Chili Mac
Savor a comforting bowl of Heart-Healthy Chili Mac, a wholesome twist on a classic favorite that's packed with flavor and nutrition. This recipe combines tender whole grain macaroni, robustly seasoned extra-lean ground turkey, and a medley of vibrant veggies like onion, red bell pepper, and garlic—all simmered in a savory blend of no-salt-added diced tomatoes, kidney beans, and low-sodium chicken broth. A zesty mix of chili powder, cumin, and paprika delivers bold, satisfying spice without compromising its health-conscious profile. Finished with a sprinkle of low-fat shredded cheddar cheese and fresh cilantro, this dish balances hearty indulgence and smart choices perfectly. Ready in just 45 minutes, it's a high-fiber, protein-rich dinner ideal for busy weeknights or sharing with loved ones. Whether you're counting calories or simply craving a nutritious comfort food, this chili mac is sure to impress!
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Recipe Information
Ingredients
- 8 ounces whole grain macaroni
- 1 pound extra-lean ground turkey
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 red bell pepper, chopped
- 2 garlic cloves, minced
- 14.5 ounces canned diced tomatoes, no salt added
- 15 ounces canned kidney beans, drained and rinsed
- 2 cups low-sodium chicken broth
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 0.5 teaspoon ground black pepper
- 0.5 teaspoon salt
- 1 cup shredded cheddar cheese, low-fat
- optional fresh cilantro, for garnish
Instructions
Cook the whole grain macaroni according to package instructions until al dente. Drain and set aside.
In a large skillet or pot, heat the olive oil over medium heat. Add the chopped onion and red bell pepper and sauté until softened, about 5 minutes.
Add the minced garlic to the skillet and cook for an additional 1 minute, stirring continuously.
Increase the heat to medium-high and add the ground turkey to the skillet. Cook until the turkey is browned and cooked through, breaking it up with a spoon as it cooks.
Add the canned diced tomatoes (with their juices), kidney beans, and chicken broth to the skillet. Stir to combine.
Stir in the chili powder, cumin, paprika, black pepper, and salt. Reduce the heat to low and let the mixture simmer for about 15 minutes.
Add the cooked macaroni to the chili mixture and stir well to combine. Allow it to heat through for another 5 minutes.
Serve the chili mac in bowls, topped with shredded low-fat cheddar cheese and fresh cilantro if desired.
Nutrition Facts
Calories |
2437 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.6 g | 66% | |
| Saturated Fat | 18.1 g | 90% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 378 mg | 126% | |
| Sodium | 3082 mg | 134% | |
| Total Carbohydrate | 295.0 g | 107% | |
| Dietary Fiber | 53.9 g | 192% | |
| Total Sugars | 33.0 g | ||
| Protein | 214.5 g | 429% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1176 mg | 90% | |
| Iron | 28.3 mg | 157% | |
| Potassium | 4706 mg | 100% | |
*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.
