SKILLET CHILI MAC

Poblanos add a kick of heat to this chili mac recipe. 

 

MAKES 6 SERVING/ TOTAL TIME 35 MINUTES

INGREDIENTS

12 ounces whole-wheat elbow noodles, rotini or fusilli

2 tablespoons extra-virgin olive oil

1 large onion, diced

2 medium poblano peppers and/or green bell peppers

1 medium stalk celery, diced

3 cloves garlic, minced

1 pound lean ground beef

3 tablespoons chili powder

½ teaspoon salt

1 (28 ounce) can diced tomatoes

1 cup low-sodium beef broth

1 (15 ounce) can low-sodium kidney beans or chili beans, rinsed

½ cup sour cream

¾ cup shredded sharp Cheddar cheese

Sliced scallions and/or pickled jalapeños for garnish

METHOD


STEP 1

Cook pasta 2 minutes less than the package directions. Drain. Meanwhile, heat oil in a large skillet over medium-high heat. Add onion, peppers and celery and cook, stirring often, until softened, 4 to 5 minutes. Add garlic and cook, stirring, for 30 seconds. Add beef, chili powder and salt; cook, stirring and breaking up with a spoon, until the beef is no longer pink, 4 to 5 minutes.

STEP 2

Add tomatoes with their juice and broth; bring to a boil over high heat and cook for 2 minutes. Add beans and the pasta, reduce heat to medium and cook, stirring often, until hot, 1 to 2 minutes. Remove from heat. Fold in sour cream. Serve topped with Cheddar and scallions and/or pickled jalapeños, if desired.

 

Nutrition Value

567 Kcal,

21.8g fat,

8g saturated fat,

14.3g fiber,

33.7g protein,

64.4g carbs