Skillet Chili Mac

6
Servings
15m
Prep Time
25m
Cook Time
40m
Ready In


"This is out of the September 2019 Eatingwell magazine...Poblanos add a kick of heat to this pasta dish....If that's not your thing, swap in green bell peppers to tone it down."

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (481.5 g)
  • Calories 800.3
  • Total Fat - 24.6 g
  • Saturated Fat - 8.1 g
  • Cholesterol - 124.5 mg
  • Sodium - 526.6 mg
  • Total Carbohydrate - 97.2 g
  • Dietary Fiber - 23.9 g
  • Sugars - 9.4 g
  • Protein - 49.7 g
  • Calcium - 239.8 mg
  • Iron - 11.7 mg
  • Vitamin C - 74.7 mg
  • Thiamin - 1.2 mg

Step 1

Cook pasta 2 minutes less than the package directions. Drain and set aside.

Step 2

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.

Step 3

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 cheese and scallion and /or pickled jalapenos, if desired.

Tips & Variations


No special items needed.

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