High Protein Chili Mac
Indulge in a hearty and wholesome twist on comfort food with this High Protein Chili Mac recipe! Crafted to deliver both robust flavor and nutrition, this dish combines lean ground beef or turkey with nutrient-dense ingredients like kidney and black beans for a protein-packed meal that's perfect for busy weeknights. A savory blend of spices—chili powder, cumin, paprika, and a touch of cayenne—infuses this chili mac with bold, warming aromatics, while whole-grain elbow macaroni and a sprinkle of cheddar cheese add a cozy, cheesy finish. With just 15 minutes of prep time and a total cook time of 35 minutes, this one-pot wonder is both quick and satisfying. Top it off with fresh green onions and cilantro for a pop of color and flavor, and enjoy a crowd-pleasing recipe that’s as nutritious as it is comforting. Perfect for meal prep or feeding the family, High Protein Chili Mac is the ultimate fusion of health and indulgence!
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Recipe Information
Ingredients
- 1 pound lean ground beef or ground turkey
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 bell pepper, chopped
- 3 garlic cloves, minced
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 0.5 teaspoon cayenne pepper (optional)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 14.5 ounces canned diced tomatoes
- 8 ounces tomato sauce
- 15 ounces cooked kidney beans, drained and rinsed
- 15 ounces cooked black beans, drained and rinsed
- 8 ounces whole-grain elbow macaroni
- 2 cups low-sodium chicken broth or vegetable broth
- 1 cup shredded cheddar cheese
- 0.25 cup sliced green onions (optional)
- 0.25 cup chopped fresh cilantro (optional)
Instructions
In a large pot, heat the olive oil over medium-high heat. Add the ground beef or turkey and cook until browned, breaking it up with a spoon as it cooks.
Once the meat is browned, add the chopped onion, bell pepper, and garlic to the pot. Sauté for about 3-4 minutes until the vegetables are soft.
Stir in the chili powder, ground cumin, paprika, cayenne pepper (if using), salt, and black pepper. Cook for 1 minute until the spices are fragrant.
Add the canned diced tomatoes (with their juices), tomato sauce, kidney beans, and black beans. Stir well to combine the ingredients.
Pour in the chicken or vegetable broth and bring the mixture to a simmer. Cook for about 15 minutes, allowing the flavors to meld.
While the chili is simmering, cook the elbow macaroni according to the package instructions until al dente. Drain and set aside.
After the chili has simmered for 15 minutes, stir in the cooked macaroni. Cook for an additional 5 minutes to heat through.
Remove the pot from the heat and stir in the shredded cheddar cheese until melted and well combined.
Serve the Chili Mac hot, garnished with sliced green onions and chopped fresh cilantro, if desired.
Nutrition Facts
Calories |
676 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.5 g | 33% | |
| Saturated Fat | 10.7 g | 53% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 82 mg | 27% | |
| Sodium | 884 mg | 38% | |
| Total Carbohydrate | 73.3 g | 27% | |
| Dietary Fiber | 16.8 g | 60% | |
| Total Sugars | 6.6 g | ||
| Protein | 43.8 g | 88% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 241 mg | 19% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 1240 mg | 26% | |
*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.
