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
Developed by Emily Richards (PH Ec.)
6 cups / 4 (1½ cup) servings
35 minutes (prep: 10 mins / cook: 25 mins)
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
- In a nonstick skillet, cook beef for 8 minutes or until no longer pink. Drain in colander.
- 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.
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
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©
2022 Heart and Stroke Foundation of Canada. Reproduced with permission from the Heart and Stroke Foundation.
