Best Chili Mac Cooking Light Recipes

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CHILI MAC (COOKING LIGHT)



Chili Mac (Cooking Light) image

Another chili mac recipe - this one is from Cooking Light's Best of 10 Years. It was an instant hit with everyone in my family.

Provided by pattikay in L.A.

Categories     One Dish Meal

Time 35m

Yield 8 serving(s)

Number Of Ingredients 16

1 lb lean ground beef
1/2 cup chopped onion
1/2 cup chopped green pepper
3 garlic cloves, minced
2 cups cooked elbow macaroni
1/2 cup water
1 tablespoon chili powder
1 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon pepper
1 (15 1/4 ounce) can kidney beans
1 (14 1/2 ounce) can chopped tomatoes, undrained
1 (8 3/4 ounce) can corn, drained (I used frozen)
1 (8 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1 cup low-fat cheddar cheese or 1 cup monterey jack cheese

Steps:

  • Cook first 4 ingredients in a dutch oven over medium high heat till meat is browned, stirring until meat crumbles.
  • Drain well and wipe drippings from pan with a paper towel (if your beef is lean enough, you won't really need to do this).
  • Return beef to dutch oven; add macaroni and next 10 ingredients.
  • stir well.
  • Bring to a boil; cover and reduce heat.
  • Simmer 20 minutes, stirring occasionally.
  • Spoon into individual serving bowls.
  • Sprinkle 2 T cheese over each serving.

Nutrition Facts : Calories 332.4, Fat 12, SaturatedFat 5.6, Cholesterol 51.7, Sodium 770.9, Carbohydrate 35.3, Fiber 6.9, Sugar 8.6, Protein 23

CHILI MAC (COOKING LIGHT)



Chili Mac (Cooking Light) image

Another chili mac recipe - this one is from Cooking Light's Best of 10 Years. It was an instant hit with everyone in my family.

Provided by @MakeItYours

Number Of Ingredients 16

1 lb lean ground beef
1/2 cup chopped onion
1/2 cup chopped green pepper
3 garlic cloves, minced
2 cups cooked elbow macaroni
1/2 cup water
1 tablespoon chili powder
1 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon pepper
1 (15 1/4 ounce) can kidney beans
1 (14 1/2 ounce) can chopped tomatoes, undrained
1 (8 3/4 ounce) can corn, drained (I used frozen)
1 (8 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1 cup shredded cheddar cheese or 1 cup low-fat cheddar cheese or 1 cup monterey jack cheese

Steps:

  • Cook first 4 ingredients in a dutch oven over medium high heat till meat is browned, stirring until meat crumbles.
  • Drain well and wipe drippings from pan with a paper towel (if your beef is lean enough, you won't really need to do this).
  • Return beef to dutch oven; add macaroni and next 10 ingredients.
  • stir well.
  • Bring to a boil; cover and reduce heat.
  • Simmer 20 minutes, stirring occasionally.
  • Spoon into individual serving bowls.
  • Sprinkle 2 T cheese over each serving.
  • Serving Size: 1 (329 g)
  • Servings Per Recipe: 8
  • Amount Per Serving% Daily ValueCalories 332.3 Calories from Fat 10732%Total Fat 11.9 g18%Saturated Fat 5.5 g27%Cholesterol 51.6 mg17%Sodium 770.8 mg32%Total Carbohydrate 35.3 g11%Dietary Fiber 6.9 g27%Sugars 8.5 g34%Protein 22.9 g45%

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