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Skillet Chilli Mac

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

Recipe overview

Skillet Chilli Mac
Developed by Emily Richards (PH Ec.)
6 cups / 4 (1½ cup) servings
35 minutes
(prep: 10 mins / cook: 25 mins)
  • Calories  340
  • Carbs  30 g
  • Sugar  5 g
  • Fibre  8 g

Time Required
35 mins

Carbohydrate-rich food

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) chili 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
6 cups / 4 (1½ cup) servings
35 minutes
(prep: 10 mins / cook: 25 mins)
  • Calories 340
  • Carbs 30 g
  • Sugar 5 g
  • Fibre 8 g

Directions

  1. In a non-stick 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.

Nutritional Info

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