Rating: 4.5 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

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.

Stacy Fraser
Source: EatingWell Magazine, September 2019

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Ingredients

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Directions

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  • Cook pasta 2 minutes less than the package directions. Drain.

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  • 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.

  • 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 Facts

567 calories; protein 33.7g; carbohydrates 64.4g; dietary fiber 14.3g; sugars 5.8g; fat 21.8g; saturated fat 8.2g; cholesterol 73.4mg; vitamin a iu 2175.5IU; vitamin c 51.3mg; folate 64.5mcg; calcium 250.4mg; iron 6.2mg; magnesium 148.5mg; potassium 1072.8mg; sodium 730.5mg; thiamin 1.2mg.
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