One-Pot Chili Mac
“This hearty entree is low in fat, but full of flavour. I love that you can cook the dried pasta right in the chili. One less pot to wash! This also reheats in the microwave perfectly.” —Dawn Forsberg, Saint Joseph, Missouri
| Servings | Prep Time | Cook Time |
| 6servings (2 quarts) | 25minutes | 15minutes |
| Servings | Prep Time |
| 6servings (2 quarts) | 25minutes |
| Cook Time |
| 15minutes |
Ingredients
- 1 lb lean ground turkey
- 1 small onion chopped
- 1/4 cup chopped green pepper
- 1 tsp olive oil
- 2 cups water
- 1 can pinto beans 15 oz, rinsed and drained
- 1 can reduced-sodium beef broth 14-1/2 oz
- 1 can diced tomatoes with mild green chilies 14-1/2 oz, undrained
- 1 can no-salt-added tomato sauce 8 oz
- 2 tsp chili powder
- 1 tsp ground cumin
- 1/2 tsp dried oregano
- 2 cups uncooked multigrain penne pasta
- 1/4 cup reduced-fat sour cream
- 1/4 cup minced fresh cilantro
Portions: servings (2 quarts)
Units:
|
Ingredients
Portions: servings (2 quarts)
Units:
|
Instructions
- In a large saucepan coated with cooking spray, cook the turkey, onion and pepper in oil over medium heat until meat is no longer pink; drain.
- Stir in the water, beans, broth, tomatoes, tomato sauce, chili powder, cumin and oregano. Bring to a boil. Add pasta; cook for 15-20 minutes or until tender, stirring occasionally. Serve with sour cream; sprinkle with cilantro.
Recipe Notes
Nutrition Facts
1-1/3 cups: 384 calories, 10g fat (2g saturated fat), 64mg cholesterol, 598mg sodium, 47g carbohydrate (10g sugars, 8g fibre), 25g protein.
Diabetic Exchanges: 3 starch, 2 lean meat, 1 vegetable.
