Skillet chilli mac dish
FAMILY-FRIENDLY

Skillet chilli mac

A spin on 2 family favourites, this “chilli with a twist” is sure to be a crowd-pleaser.

Carb Smart


Skillet chilli mac.

Developed by Emily Richards (PH Ec.)

6 cups / 4 (1½ cup) servings
35 minutes (prep: 10 mins / cook: 25 mins)

3 (103 ratings)
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Time required

35 minutes

Carbohydrates

30 g/serving

Ingredients

  • 1 lb (454 g) extra lean beef (or ground turkey/chicken)
  • 1 tsp (5 mL) canola oil
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 1 stalk celery, chopped
  • 1 carrot, chopped
  • 1 tbsp (15 mL) chilli powder
  • 2 tbsp (25 mL) tomato paste
  • 1 tbsp (15 mL) yellow mustard (optional)
  • 2 cups (500 mL) sodium reduced beef broth
  • 1 cup (250 mL) canned cooked no salt added red kidney beans, drained and rinsed
  • 1 cup (250 mL) cooked small shell, bowtie or elbow pasta

 

  • Calories 340
  • Carbs 30 g
  • Sugar 5 g
  • Fibre 8 g

Directions

  1. In a nonstick skillet, cook beef for 8 minutes or until no longer pink. Drain in colander.
  2. Return skillet to medium heat and add oil. Cook onion, garlic, celery, carrot and chili powder for about 5 minutes or until softened. Stir in beef, tomato paste and mustard, if using, to coat. Add broth and bring to a simmer for 5 minutes. Stir in beans and pasta; simmer for about 5 minutes or until heated through and thickened slightly.

Vegetarian option:

Substitute beef with an equal amount of veggie ground round or vegan crumble and reduce cooking time to 5 minutes.

Per serving (1½ cups/375 mL)

  • Calories 340
  • Protein 33 g
  • Total fat 10 g
    • Saturated fat 3.5 g
    • Cholesterol 65 mg
  • Carbohydrates 30 g
    • Fibre 8 g
    • Sugars 5 g
    • Added sugars 0 g
  • Sodium 430 mg
  • Potassium 890 mg
  • © 2022 Heart and Stroke Foundation of Canada. Reproduced with permission from the Heart and Stroke Foundation.

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Cart2Table has been reviewed and approved by Registered Dietitian Caroline Leblanc and Certified Diabetes Educator Naomi Orzech.