Spicy Chili Mac

Total Time Prep/Total Time: 30 min.
Yield 6 servings
Test Kitchen Approved
Family and friends love this recipe. I use three power foods: tomatoes, black beans and olive oil, plus whole wheat pasta. It's comfort food to feel good about! —Krissy Black, Mt. Vernon, Ohio

Ingredients

  • 2 cups uncooked whole wheat elbow macaroni
  • 1 pound lean ground turkey
  • 1 small onion, chopped
  • 2 to 3 jalapeno peppers, seeded and chopped
  • 2 teaspoons olive oil
  • 2 garlic cloves, minced
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 can (8 ounces) tomato sauce
  • 1 to 2 tablespoons hot pepper sauce
  • 2 to 3 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon pepper
  • 3/4 cup shredded reduced-fat cheddar cheese

Directions

  1. Cook macaroni according to package directions. Meanwhile, in a large nonstick skillet, cook the turkey, onion and jalapenos in oil over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain.
  2. Add the beans, tomatoes, tomato sauce, pepper sauce and seasonings. Drain macaroni; stir into turkey mixture. Cook over medium-low heat for 5 minutes or until heated through.
  3. Sprinkle with cheese. Remove from the heat; cover and let stand until cheese is melted.

Nutrition Facts

1-1/2 cups: 396 calories, 12g fat (4g saturated fat), 70mg cholesterol, 581mg sodium, 45g carbohydrate (5g sugars, 9g fiber), 28g protein. Diabetic Exchanges: 3 lean meat, 2-1/2 starch, 1 vegetable, 1 fat.

Family and friends love this recipe. I use three power foods: tomatoes, black beans and olive oil, plus whole wheat pasta. It's comfort food to feel good about! —Krissy Black, Mt. Vernon, Ohio
Recipe Creator

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