Low Fat Chili Mac
Indulge in comfort food without the guilt with this Low Fat Chili Mac recipe, a lighter twist on a classic favorite packed with bold flavors and wholesome ingredients. Featuring lean ground turkey, whole wheat elbow macaroni, and a medley of spices including chili powder and cumin, this dish serves up all the hearty satisfaction without extra fat. Diced tomatoes, kidney beans, and green bell peppers blend seamlessly for a nutrient-rich sauce that’s cooked to savory perfection. Topped with reduced-fat cheddar cheese and a sprinkle of fresh cilantro, this easy-to-make, one-pan meal is perfect for busy weeknights, offering a nutritious dinner option for the whole family in just 35 minutes. Healthy, delicious, and loaded with protein—this chili mac is sure to be a staple in your recipe rotation!
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Recipe Information
Ingredients
- 8 ounces whole wheat elbow macaroni
- 1 tablespoon olive oil
- 1 pound lean ground turkey
- 1 large onion, diced
- 1 medium green bell pepper, diced
- 3 cloves minced garlic
- 14.5 ounces diced tomatoes, no salt added
- 2 cups low-sodium chicken broth
- 15 ounces kidney beans, drained and rinsed
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 0.5 teaspoon paprika
- 0.5 teaspoon black pepper
- 0.5 teaspoon salt
- 1 cup reduced-fat shredded cheddar cheese
- 0.25 cup chopped fresh cilantro for garnish
Instructions
Bring a large pot of water to a boil and cook the whole wheat elbow macaroni according to the package instructions until al dente. Drain and set aside.
In a large skillet over medium heat, add the olive oil. Once hot, add the lean ground turkey and cook, stirring occasionally, until browned and cooked through, about 5-7 minutes.
Add the onion, green bell pepper, and minced garlic to the turkey. Cook for 3-4 minutes, stirring often, until the vegetables soften.
Stir in the diced tomatoes, low-sodium chicken broth, kidney beans, chili powder, ground cumin, paprika, black pepper, and salt. Bring the mixture to a simmer.
Reduce the heat to low and add the cooked macaroni to the skillet. Stir well to combine all ingredients.
Cover and cook for another 5 minutes to let the flavors meld together.
Sprinkle the reduced-fat shredded cheddar cheese over the top, then cover again and cook until the cheese has melted, about 2 minutes.
Remove from heat, garnish with chopped fresh cilantro, and serve warm.
Nutrition Facts
Calories |
2472 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.7 g | 102% | |
| Saturated Fat | 25.5 g | 127% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 404 mg | 135% | |
| Sodium | 2744 mg | 119% | |
| Total Carbohydrate | 287.5 g | 105% | |
| Dietary Fiber | 47.6 g | 170% | |
| Total Sugars | 29.8 g | ||
| Protein | 183.3 g | 367% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1190 mg | 92% | |
| Iron | 27.9 mg | 155% | |
| Potassium | 4441 mg | 94% | |
*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.
