Winter Chili Mac
Warm up your kitchen with this hearty and wholesome Winter Chili Mac, a dish that not only satisfies but also aligns with key dietary principles for optimal health. This recipe combines the comforting flavors of chili with the delightful texture of whole-grain macaroni, offering a nutrient-dense, balanced meal. The addition of black and red kidney beans boosts plant-based protein and fiber, supporting digestion and heart health. Whole wheat pasta ensures you’re getting unrefined grains, which provide sustained energy and help regulate blood sugar levels. The extra-lean ground turkey keeps it lower in saturated fat, while colorful bell peppers and spices add antioxidants and flavor. Topped with melted reduced-fat cheddar and fresh green onions, this one-pot meal delivers warmth, nutrition, and satisfaction—perfect for busy weeknights or cozy weekends. Enjoy a dish that supports healthy eating while keeping your family nourished!
Prep Time: 10 minutes Cook Time: 25 minutes
Yield: 8 Serving Size: 1.5 cups
Ingredients:
- 1 tbsp. extra-virgin olive oil
- 1 small yellow onion diced
- 2 medium orange or red bell peppers, chopped
- 1 lb. extra-lean ground turkey
- 1 jalapeño pepper seeded and diced
- 1 tbsp. of chili powder
- 2 tsp. ground cumin
- 2 tsp. ground coriander
- 1 tsp. garlic powder
- 1/2 tsp. kosher salt
- 1/4 tsp. black pepper
- 2 cups low-sodium chicken stock
- 1 (15-oz.) can low-sodium black beans rinsed and drained
- 1 (15-oz.) can low-sodium red kidney beans rinsed and drained
- 1 (15-oz.) can tomato sauce
- 1 (10-oz.) can diced tomatoes
- 2 cups uncooked whole wheat elbow macaroni noodles, about 8 oz.
- 1 cup freshly shredded reduced-fat sharp cheddar cheese plus additional for serving
- 1/3 cup sliced green onions, for serving
Directions:
- Heat the olive oil in a large, deep Dutch oven or pot over medium-high. Once hot, add the onion and bell peppers. Sauté until beginning to soften; about 4 minutes.
- Add the turkey and use a fork to break it into smaller pieces, cooking for a few minutes.
- Mix in the jalapeño, chili powder, cumin, coriander, garlic powder, salt, and pepper. Cook, stirring frequently for a further 2 minutes.
- Stir in the chicken stock, black beans, kidney beans, bell peppers, tomato sauce, diced tomatoes in their juices, and pasta. Bring to a gentle boil, then reduce the heat to a simmer. Once simmering, cover the pot and cook until the noodles are al dente, about 15 minutes. Remove from the heat.
- Stir in 1/4 cup spring onions and cheese until melted and creamy. Serve warm, topped with additional shredded cheese and green onions.
Tips and Tricks:
- Boost the nutritional value by incorporating additional vegetables like zucchini, corn, or spinach. Simply add them with the other ingredients during the simmering step.
- For a creamier texture, consider stirring in a dollop of plain Greek yogurt or low-fat sour cream just before serving. This adds creaminess and a tangy flavor.
- This dish is perfect for meal prep! Cook it ahead of time and store it in the refrigerator for up to 3-4 days. Reheat it on the stovetop with a splash of chicken stock to bring it back to life.
- This recipe freezes well. Portion it into airtight containers and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
Nutrition Facts:
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