HG's Funkadelic Chili Mac (WW 8)

By á-3948

Looking for a lighter version of your favorite meal, plus a hit with the kids!

Ingredients

• 1 14.5-oz. can diced italian tomatoes
• 1 cup canned red kidney beans, drained and rinsed
• 1 cup ground turkey
• 1 onion, chopped
• 1 red or green bell pepper, seeded and chopped
• 1/3 cup tomato paste
• 1 tsp. chili powder, or more to taste
• 1/2 tsp. chopped garlic
• 1/4 tsp. ground cumin, or more to taste
• 5 oz. (about 1 1/4 cups) uncooked elbow macaroni with at least 2g fiber per 2-oz. serving
• 1/4 cup shredded fat-free cheddar cheese
• Optional: cayenne pepper
• (original recipe called for ground-beef soy crumbles my boys would fly for that, it also had mushrooms which they don't like either)

Preparation

Step 1

To make the chili, bring a large pot sprayed with nonstick spray to medium heat on the stove. Add all ingredients -- including the reserved tomato juice -- except macaroni and cheese. Stir thoroughly. Cover and cook until veggies are tender, about 15 minutes, occasionally removing the lid to stir.

Meanwhile, prepare macaroni according to package instructions, in boiling water for about 8 minutes. Drain and set aside.

Once both are cooked, add drained pasta to the pot of chili. Mix thoroughly. Season to taste with cayenne pepper and additional spices, if you like. Evenly top each serving with cheese and enjoy!