Whole Wheat Chili-Mac

This is based off of a super-satisfying weight watchers recipe.  The recipe makes six 6-point servings.  (My version is a little more.)  It is a very filling meal, one that I certainly recommend.  It’s a one-pot meal too, which makes clean-up a breeze!

  • Start by chopping a medium onion.
  • Preheat a large skillet over medium-high heat.
  • Add the onion and about 1 pound of ground beef.
  • Cook until the beef is browned, about 10 minutes.
  • I drained off some of the fat, then added a small can of Mexican-style stewed tomatoes, 1.25 cups canned tomato sauce, 2 tablespoons of canned green chili peppers (diced), 2 teaspoons chili powder, and 1 teaspoon ground cumin.
  • Bring the mixture to a boil, then stir in one can of red kidney beans (drained and rinsed).
  • Add about 1 cup (or a little more) of whole wheat pasta.  (I used penne.)
  • Return to a boil, reduce the heat, cover and let simmer until the pasta is cooked (about 15 more minutes).

Cooking the pasta right in the pot with the meat and beans really prevents it from becoming mushy.  Just make sure the pasta is submerged in the sauce completely.

When serving, I topped my chili-mac with shredded cheddar cheese and chopped scallions.  Feel free to use whatever toppings you prefer!  Enjoy!

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