Hi guys! Nicole from Cooking for Keeps, so glad to be back here again this month bringing you healthy one pot chili macaroni.
We all have those meals that evoke nostalgic memories of our childhood, don’t we? While some of those memories can be derived from life-changing gourmet meals at James Beard Award winning restaurants, I’m willing to bet that for the majority of us, the memories that stand out the most vividly are those that are quite the opposite. Pot Roast from Grandma’s kitchen. Spaghetti and Meatballs courtesy of Mom. Drippy ice cream cones on hot summer days. Pancakes, bacon and sausage on Sunday mornings. Cake on your wedding day.
Of course, the aforementioned dishes are a few of the foods that elicit fond memories of childhood and food for me, but for you, I’m sure they’re vastly different. For example, for my Mom, there are two foods I know of that she adored growing up, and two foods that she still loves to this day – fried chicken and chili mac.
While she might have had homemade chili mac at some point in her life, the chili mac I always find tucked away in their pantry, where prying eyes aren’t likely to see, is none other than good ol’ canned Chef Boyardee. And keep in mind guys, my Mom is a foodie, from-scratch kind of cook like myself (where do you think I got it from), so for her to have something pre-packed in her pantry is pretty hysterical. But, like me, she has her vices when it comes to food – mine mortifyingly being Hamburger Helper and Kraft Mac and Cheese –so really I have no room to judge.
I know she’s probably pretty happy with her guilty pleasure, but since I made my first one pot dish a few weeks ago, I’ve been waiting for the perfect time to reprise my inaugural try. Chili mac seemed like the perfect way to go about it.
The steps really couldn’t be any simpler; a little bit of onion, garlic, green pepper and just a touch of jalapeno are sautéed in olive oil. Ground turkey breast is browned. Spices, tomatoes, black beans, macaroni and water are stirred in. The whole pot simmers until the pasta is cooked, a handful of shredded cheddar cheese is tossed in and this one pot wonder is done.
What I’m absolutely head over heels about this is it not only comes together in one pot, but also in under 30 minutes AND is seriously healthy. I swapped out whole-wheat macaroni in place of regular, used ground turkey breast instead of ground beef, and used only one cup of shredded reduced-fat cheddar cheese.
Perfect for a weeknight meal….or a little trip down memory lane.
Is Pasta Gluten Free?
Traditional pasta is typically made from wheat or whole wheat.
There are many gluten free varieties of pasta, made from brown or white rice, quinoa, corn, potato, amaranth or buckwheat.
Are Chili Beans and Kidney Beans the Same?
No, red beans, or chili beans and kidney beans are actually different types of beans.
The main difference is, red beans are smaller and rounder, but red in color.
However, these beans still are fairly similar and can generally be used interchangeably in recipes that call for either chili or kidney beans.
Are Chili Beans Healthy?
You may think of chili as greasy and unhealthy but that just isn’t true.
Most of today’s chili recipes are packed with nutrients that are good for you.
Healthy One Pot Chili Macaroni
Healthy One Pot Chili Mac
- 1 tablespoon olive oil
- 1 small onion, diced
- 1 green pepper, diced
- 1 jalapeno, stems and seeds removed, minced
- 3 garlic cloves, minced
- 1 pound ground turkey breast
- 2 tablespoons chili powder
- ½ teaspoon cumin
- 1 teaspoon salt
- 2 cans (15 ounces each) stewed tomatoes
- 1 can black beans, drained and rinsed
- 1 ½ cups macaroni noodles
- 2 ½ cups water
- 1 cup cheese, plus more for topping, shredded
- In a large pot heat olive oil over a medium heat.
- Add onion, pepper, jalapeno and garlic.
- Sauté until softened slightly, about three minutes.
- Add turkey and break up into small pieces.
- Cook until brown.
- Add chili powder, cumin, salt, tomatoes, beans, noodles and water.
- Stir to combine.
- Bring to a boil and then reduce to a medium-low heat.
- Cook until noodles are soft, about 12 minutes.
- Remove from heat and stir in grated cheese.
- Scoop into bowls and serve with more shredded cheese if desired.
Yield: 6-8, Serving Size: 1
- Amount Per Serving:
- Calories: 270 Calories
- Total Fat: 11.5g
- Cholesterol: 57.2mg
- Carbohydrates: 21.1g
- Fiber: 7.2g
- Sugar: 4g
- Protein: 21.6g
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