Chili Mac
Prep time: 
Cook time: 
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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!
  • 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)
  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.
Recipe from Cooking Light
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