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Skillet Chili Mac
Poblanos add a kick of heat to this chili mac recipe. If that's not your thing, swap in green bell peppers to tone down the heat in this easy pasta dish, which mashes up mac and cheese and chili into a seriously satisfying skillet dinner.
4
35 min
TOTAL TIME
894
CALORIES
$2.23
PER SERVING
Ingredients
15 INGREDIENTS
5 SERVINGS
1 can canned diced tomatoes
1 can canned low sodium kidney beans
rinsed
12 oz whole wheat elbow noodles
3/4 cup shredded sharp cheddar cheese
1/2 tsp salt
2 whole poblano peppers
3 cloves garlic
minced
1 stalk celery
diced
1 large onion
diced
1 cup low sodium beef broth
1/2 cup sour cream
sliced scallions and/or pickled jalapeños
for garnish
1 lb lean ground beef
2 tbsp extra virgin olive oil
3 tbsp chili powder
Directions
10 STEPS
View Directions on Diabetic Living
Health Info
Macros
115g
CARBS
24g
FAT
56g
PROTEIN
Allowed on these diets
MEDITERRANEAN
Contains these allergens
MILK
WHEAT
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Frequently Asked Questions
What is Chili Mac?
What ingredients do I need to make Chili Mac?
How do I make Chili Mac?
Can I make Chili Mac in a slow cooker or Instant Pot?
Can I use a different type of meat?
How can I make my Chili Mac thicker or thinner?
How can I store leftovers?
Can I meal prep Chili Mac?
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