Weight Watchers Cheesy Chili Mac Points 5 Food
CHEESY CHILI-MAC
A hearty meal in a bowl. It's full of great stuff like lean beef, pinto beans and chili peppers. Turn leftovers into burritos.
Categories Dinner,Lunch
Time 44m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Coat a large skillet with cooking spray; set over medium-high heat. Cook beef and onion until meat is browned, stirring and breaking up meat with a spoon as it cooks, about 10 minutes; drain off fat.
- Stir in undrained tomatoes and their juice, tomato juice, chili peppers and chili powder; bring mixture to a boil.
- Stir in macaroni and beans; return to a boil. Reduce heat, cover and simmer until macaroni is tender, about 15 minutes. Spoon chili into bowls and sprinkle with cheese. Yields about 1 cup chili and 1 tablespoon cheese per serving.
Nutrition Facts : Calories 95 kcal
WEIGHT WATCHERS CHEESY CHILI MAC - POINTS = 5
I received an email this morning from a Weight Watchers leader by the name of Cheri Ann Blessum. There were actually 3 recipes. This is one of them: "These are the recipes we sampled at our Grand Opening...Linda made the Cheesy Chili Mac & added some garlic powder & cumin so feel free to spice it up however you like. Enjoy--Cherie"
Provided by senseicheryl
Categories Vegetable
Time 25m
Yield 8 cups of chili, 8 serving(s)
Number Of Ingredients 9
Steps:
- Coat a large skillet with cooking spray. Cook ground beef and onion over medium-high heat until meat is browned, about 10 minutes; drain off fat. Stir in undrained stewed tomatoes including juice, tomato juice, chili peppers and chili powder; bring mixture to a boil.
- Stir in macaroni and beans; return to boiling. Reduce heat, cover and simmer until macaroni is tender, about 15 minutes. Spoon chili into bowls and sprinkle with cheese. Yields about 1 cup of chili and 1 tablespoon of cheese per serving.
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- Coat a large skillet with cooking spray; set over medium-high heat. Cook beef and onion until meat is browned, stirring and breaking up meat with a spoon as it cooks, about 10 minutes; drain off fat.
- Stir in undrained tomatoes and their juice, tomato juice, chili peppers and chili powder; bring mixture to a boil.
- Stir in macaroni and beans; return to a boil. Reduce heat, cover and simmer until macaroni is tender, about 15 minutes. Spoon chili into bowls and sprinkle with cheese. Yields about 1 cup chili and 1 tablespoon cheese per serving.
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- Drizzle the oil in a 5 QT Dutch oven or large pot and bring to medium-high heat. Add the chopped onion and stir to coat. Add the ground turkey and stir together. Cook, stirring occasionally and breaking up the turkey into small chunks, for 5-6 minutes until cooked through. Add the garlic and stir together. Cook for an additional minute.
- Add the chili powder, cumin, salt and cayenne to the meat and stir to coat. Add the diced tomatoes with their juices, tomato sauce, kidney beans, broth and dry pasta and stir to combine. Bring the mixture to a strong simmer and cover. Reduce the heat to low and simmer covered for 12-13 minutes until the pasta is cooked.
- Uncover the pot and stir, making sure nothing is stuck to the bottom. Continue to simmer, stirring occasionally, for another 3-4 minutes to thicken the sauce. Sprinkle the cheese over top and cover the pot. Cook on low for another 2 minutes until the cheese is melted. Stir together before serving.
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