Skinny One Pot Chili Mac and Cheese
Introduction: Welcome to a culinary adventure where comfort meets health-consciousness in our Skinny One Pot Chili Mac and Cheese recipe. Combining the heartiness of chili with the comforting creaminess of mac and cheese, this dish is a delightful fusion of flavors that will tantalize your taste buds and leave you craving more. Perfect for busy weeknights or cozy weekends, this one-pot wonder is sure to become a family favorite.
Ingredients:
Prepare to embark on a journey of culinary delight with the following ingredients:
2 lbs. Laura’s Lean 96% ground beef
8 oz. dry elbow macaroni (Barilla Plus elbows or whole wheat recommended)
1 small onion, chopped
3 garlic cloves or 1 tablespoon minced garlic
2 (15 oz.) cans tomato sauce
1 can (16 oz.) dark red kidney beans, drained
1 can (4 oz.) diced fire-roasted green chilies
1 can (14.5 oz.) diced petite tomatoes, undrained
1 and 1/2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon salt
1/4 teaspoon black pepper
1 cup shredded reduced-fat cheese (Velveeta shreds recommended)
Green onions, fat-free sour cream or plain yogurt, or additional cheese for garnish
Preparation:
Cooking the Pasta: Fill a large 5-quart Dutch oven or stockpot with water and cook the macaroni according to package directions. Once cooked, drain the pasta and set it aside, ready to be incorporated into the dish.
Preparing the Beef: Return the pot to the stove over medium-high heat. Spray the Dutch oven or stockpot with non-stick cooking spray and add the ground beef. Cook the beef for approximately 5 minutes, breaking it up with a spatula as it cooks. Once cooked, drain any excess liquid from the beef.
Adding Aromatics: Add the chopped onion and minced garlic to the cooked ground beef. Cook until the onions are soft and translucent, infusing the beef with aromatic flavors that will enhance the overall dish.
Creating the Chili Base: Pour in the tomato sauce, diced tomatoes, drained kidney beans, diced green chilies, chili powder, cumin, salt, and black pepper. Stir to combine, bringing the mixture to a simmer. Allow the flavors to meld together over medium heat, stirring occasionally, for approximately 15 minutes.
Incorporating the Pasta and Cheese: Once the chili base is ready, add the cooked macaroni and shredded reduced-fat cheese to the pot. Stir well until the pasta is thoroughly coated and the cheese is melted, creating a creamy and indulgent mac and cheese chili fusion.
Serving and Garnishing: Serve your Skinny One Pot Chili Mac and Cheese with your favorite toppings such as fat-free sour cream, sliced green onions, or additional shredded cheese. These garnishes add an extra layer of flavor and texture to the dish, elevating it to gourmet status.
Conclusion: In conclusion, our Skinny One Pot Chili Mac and Cheese recipe is a testament to the fact that wholesome and delicious meals can coexist harmoniously. With its robust flavors, creamy texture, and health-conscious ingredients, this dish is a true crowd-pleaser that will satisfy even the most discerning palates. So, gather your ingredients, fire up the stove, and treat yourself to a bowl of savory bliss that is as comforting as it is nutritious. Enjoy!
Ingredients
2 lbs. Laura’s Lean 96% ground beef
8 oz. dry elbow macaroni (I use Barilla Plus elbows or whole wheat)
1 small onion, chopped
3 garlic cloves or 1 Tbsp, minced
2 (15 oz.) cans tomato sauce
1 can (16 oz.) dark red kidney beans, drained
1 can (4 oz.) diced fire roasted green chilies
1 can (14.5 oz.) diced petite tomatoes, undrained
1 and 1/2 tsp chili powder
1 tsp cumin
1 tsp salt
1/4 tsp black pepper
1 cup shredded reduced fat cheese ( I use Velveeta shreds)
Green onions, fat free sour cream or plain yogurt, or additional cheese for garnish
Instructions
Fill a large 5-quart Dutch oven or stockpot with water and cook macaroni according to package directions. Drain and set pasta aside.
Return pot to stove on medium-high heat. Spray the Dutch oven or stockpot with non stick cooking spray. Add the ground beef and cook for about 5 minutes, breaking up the meat with a spatula. Once meat is cooked, drain excessive liquid, if needed.
Add onion and garlic. Cook onions and garlic until onions are soft.
Add tomato sauce, tomatoes, green chilies, kidney beans, chili powder, cumin, salt, and pepper. Bring to a simmer, occasionally stirring. Cook for about 15 minutes.
Combine the cooked pasta and cheese to the meat and beans. Cook for another minute or until well combined and the cheese is melted.
Serve with your favorite toppings such as: fat free sour cream, sliced onions, or additional cheese.
Makes 8 servings and 5-8 points each