Chili Mac

This warm and comforting meal is easy to make and tastes great all week.  The ‘Mac’ stands for the elbow-shaped macaroni noodles I typically use, but any shape of pasta will do. You can also freeze the chili (without the pasta) for up to 3 months.

Chili Mac
Serves 8


2 lbs lean ground beef (90% lean)
1 large onion, diced
2 large (28 oz cans) crushed tomatoes
1 can tomato paste
1 can beans (black, kidney or pinto)
2 Tablespoons ground cumin
2 teaspoons chili powder
Salt and pepper to taste
1 box whole wheat elbow pasta, cooked according to package directions



  1. Sauté onion and ground beef in a large pan with a little olive oil until meat is browned.
  2. Add tomatoes, tomato paste, beans and spices. Stir to combine. Allow to simmer for at least 20 minutes. Mix in cooked pasta.


Yields 8 servings.

Nutrition Facts (per serving):
Calories: 500 | Total Fat: 14g | Carbohydrate: 58g | Fiber: 12g | Protein: 36g

2 responses to “Chili Mac

  1. worried about carb contents
    rather just have veggies and legumes
    in the chili

  2. looks delicious…but i would remove the rice and stay with legumes and meat for myself yummo

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