Chili Mac Cooking Light

Get ready to enjoy a comforting, healthier twist on a family favorite with this "Chili Mac Cooking Light" recipe! Perfect for busy weeknights, this one-pot wonder combines lean ground turkey, fiber-rich kidney beans, and hearty whole wheat macaroni, all infused with a flavorful blend of chili powder, cumin, and paprika. A touch of low-sodium chicken broth and vibrant diced tomatoes with green chilies create a zesty, saucy base, while a melty layer of reduced-fat cheddar cheese ties it all together. Ready in just 30 minutes, this lightened-up chili mac is packed with protein and wholesome ingredients, making it a nutritious, crowd-pleasing meal. Garnish with fresh cilantro for a pop of color and freshness, and serve up this warm, cheesy dish to satisfy your chili cravings in a more balanced way.

Nutriscore Rating: 78/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 6

Ingredients

• 1 pound lean ground turkey
• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1.5 tablespoons chili powder
• 1 teaspoon ground cumin
• 0.5 teaspoon paprika
• 0.5 teaspoon salt
• 8 ounces cooked elbow macaroni (whole wheat optional)
• 1 15-ounce can low-sodium diced tomatoes with green chilies
• 1 15-ounce can low-sodium kidney beans, rinsed and drained
• 1 cup low-sodium chicken broth
• 1 cup shredded reduced-fat cheddar cheese
• 0.25 cup chopped fresh cilantro (optional for garnish)

Directions

Step 1

Heat a large skillet or Dutch oven over medium-high heat. Add the olive oil and allow it to warm for 1 minute.

Step 2

Add the lean ground turkey to the skillet, breaking it apart with a wooden spoon. Cook until browned and no longer pink, about 5-7 minutes.

Step 3

Stir in the diced onion and minced garlic. Cook for 2-3 minutes, or until the onion becomes translucent and fragrant.

Step 4

Add the chili powder, ground cumin, paprika, and salt. Stir well to coat the meat and onions evenly with the spices.

Step 5

Stir in the can of diced tomatoes (including juices), kidney beans, and chicken broth. Let the mixture come to a gentle simmer.

Step 6

Add the cooked elbow macaroni to the skillet. Stir well to combine all the ingredients, ensuring the pasta is evenly coated with the chili mixture.

Step 7

Reduce heat to low and sprinkle the shredded reduced-fat cheddar cheese evenly over the top. Cover with a lid and let it cook for 3-5 minutes or until the cheese is melted.

Step 8

Remove from heat and sprinkle with fresh cilantro (if using) for garnish before serving.

Step 9

Serve warm and enjoy your light and flavorful chili mac!

Nutrition Facts

Serving size	(1930.8g)

Amount per serving	% Daily Value*
Calories	1885.7

Total Fat 74.6g	0%
Saturated Fat 25.0g	0%
Polyunsaturated Fat 1.3g
Cholesterol 384.0mg	0%
Sodium 2568.0mg	0%
Total Carbohydrate 156.2g	0%
Dietary Fiber 36.2g	0%
Total Sugars 15.7g
Protein 158.6g	0%

Vitamin D 24IU	0%
Calcium 1151.9mg	0%
Iron 21.9mg	0%
Potassium 3276.4mg	0%

*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.

Source of Calories

Fat: 34.8%

Protein: 32.9%

Carbs: 32.4%