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Photo of Cheesy chili-mac by WW

Cheesy chili-mac

5
Points®
Total Time
44 min
Prep
16 min
Cook
28 min
Serves
8
Difficulty
Easy
Curb your pasta and soup cravings in this meal-in-a-bowl mash-up of pasta and chili-spiced beans and beef. Cooking the macaroni in the skillet with the chili mixture is an easy way to season the pasta and minimizes clean-up. Pinto beans are used in this recipe, but you can substitute either black or kidney beans; all share a similar earthy, taste profile. This stovetop recipe makes a large yield and is a perfect dish for leftovers since the flavor only gets better as it sits in the refrigerator. Plan ahead for lunch later in the week and divide among single-serving, portable containers before storing.

Ingredients

Cooking spray

4 spray(s)

Uncooked lean ground beef

⅔ pound(s)

Onion

2 medium, chopped

Canned stewed tomatoes

29 oz, Mexican-style (undrained)

Canned tomato juice

2½ cup(s)

Canned diced green chiles

4 oz, drained

Chili powder

2 tsp

Uncooked whole wheat elbow macaroni

1½ cup(s)

Canned pinto beans

31 oz, rinsed and drained

Weight Watchers Reduced-fat Mexican style shredded cheese

½ cup(s)

Instructions

  1. Coat a large skillet with cooking spray; set over medium-high heat. Cook beef and onion until meat is browned, stirring and breaking up meat with a spoon as it cooks, about 10 minutes; drain off fat.
  2. Stir in undrained tomatoes and their juice, tomato juice, chili peppers and chili powder; bring mixture to a boil.
  3. Stir in macaroni and beans; return to a boil. Reduce heat, cover and simmer until macaroni is tender, about 15 minutes. Spoon chili into bowls and sprinkle with cheese.
  4. Yields about 1 cup chili and 1 tablespoon cheese per serving.

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