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Photo of Whole-Wheat Chili-Mac by WW

Whole-Wheat Chili-Mac

3
Points® value
Total Time
40 min
Prep
10 min
Cook
30 min
Serves
6
Difficulty
Easy
Warm up with this one-pot hearty meal that combines two of our favourite dishes—chili and mac-and-cheese. Feel free to make substitutions based on who you're serving. You can easily try subbing ground turkey breast for the lean ground beef or whole-wheat spirals for the elbow macaroni. For the perfect finishing touch? Put out grated parmesan, fat-free sour cream, and low-fat or fat-free shredded Mexican cheese as different topping options—and then let your friends and family add as much or as little as they want.

Ingredients

Uncooked 93% lean ground beef

12 oz

Onion

1 medium, chopped

Canned stewed tomatoes

14½ oz, Mexican-style, undrained

Canned tomato sauce

1¼ cup(s)

Canned green chili peppers

2 tbsp(s), diced, drained

Chili powder

2 tsp(s)

Ground cumin

1 tsp(s)

Uncooked whole wheat pasta

1 cup(s), elbow macaroni variety

Canned kidney beans

15 oz, rinsed and drained

Instructions

  1. In a large skillet, cook beef and onion until meat is browned, about 10 minutes; drain off fat. Stir in undrained stewed tomatoes, tomato sauce, chili peppers, chili powder and cumin; bring to a boil.
  2. Stir in uncooked macaroni and kidney beans. Return to a boil, reduce heat, cover and simmer until macaroni is tender, about 15 minutes.
  3. Yields about 1 1/4 cups per serving.

Notes

Be sure to make note though that adding toppings could affect the Points value of your meal.

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