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Recipes
One-Pot Chili Mac
6 servings
25 minutes total

Ingredients

  • 1 lb lean ground beef, 7% fat
  • Cooking spray
  • ½ teaspoon kosher salt
  • 1 cup frozen seasoning blend (diced onions, celery, bell peppers, and parsley)
  • 4 cups unsalted chicken stock (or broth)
  • 1 (16 oz) jar medium thick and chunky salsa
  • 1 can red kidney beans chili beans (15–16 oz)
  • 1 (1.25 oz) packet chili seasoning mix
  • 8 oz elbow macaroni
  • 2 oz pasteurized processed bar cheese
  • 1 (8 oz) can no-salt-added tomato sauce

Steps

    1. Preheat large stockpot on medium-high 2–3 minutes. Coat beef with spray and season with salt, then place in stockpot (wash hands); cook 3–4 minutes, stirring to crumble meat, until no pink remains.
    2. Stir in seasoning blend; cook 2 more minutes until meat is 160°F. Stir in broth, salsa, beans, and seasoning mix; bring to a boil.
    3. Stir in pasta; cook 8 minutes, stirring occasionally. Meanwhile, cut cheese into small cubes. Stir in tomato sauce; cook 1 more minute. Serve chili topped with cheese.

Amount per ⅙ recipe serving: Calories 460, Total Fat 11g, Sat Fat 4g, Trans Fat 0g, Chol 70mg, Sodium 1310mg, Total Carb 55g, Fiber 6g, Total Sugar 8g, (Incl. 1g Added Sugars), Protein 34g, Vitamin D 0%, Calc 10%, Iron 30%, Potassium 15%