Chili Mac
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Serves: 8
 
Makes a TON, but reheats great! This recipe can easily be halved or frozen for a later date. I used the full teaspoon of crushed red pepper and it was the perfect amount of heat. Enjoy!
Ingredients
  • 12 oz uncooked whole wheat rotini
  • 1 (15 oz) can red kidney beans, drained and rinsed
  • 1 Tbsp olive oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 lb cremini mushrooms, sliced
  • 20 oz ground turkey breast
  • 1 green bell pepper, chopped
  • 4 tsp ground cumin
  • 2 tsp dried oregano
  • 1 tsp kosher salt
  • 1 tsp smoked paprika
  • 1 tsp ancho chile powder
  • 1 tsp freshly ground black pepper
  • ¼ to 1 tsp ground red pepper
  • 4 cups lower-sodium marinara sauce
  • Cooking spray
  • 4 oz part-skim 2% cheddar cheese, shredded (about 1 cup)
Instructions
  1. Preheat oven to 350 F.
  2. Cook pasta in boiling water until almost al dente. Drain. Combine pasta and beans in an extra large bowl.
  3. Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Once hot, add onion and cook 3-4 minutes. Add mushrooms and cook an additional 5-6 minutes. Add garlic and cook 30-60 seconds or until fragrant.
  4. To the skillet, add turkey; cook 5 minutes or until done, breaking up to crumble. When no longer pink, add bell pepper and next 7 ingredients (through red pepper); cook 1 minute. Stir in marinara sauce; bring to a summer.
  5. Add marinara mixture to pasta mixture; toss to coat. Divide mixture evenly between 2 (2-quart) glass baking dishes coated with cooking spray. Top evenly with cheese.
  6. Bake for 10 minutes or until cheese melts.
Notes
Recipe from Cooking Light (link no longer available)
Nutrition Information
Serving size: 1½ cups Calories: 427 Fat: 11.5 Carbohydrates: 54.1 Sugar: 9.9 Sodium: 646 Fiber: 10.6 Protein: 32.6 Cholesterol: 38
Recipe by Prevention RD at https://preventionrd.com/chili-mac-weekly-menu/