Skillet Chili Mac
Recipe: #33495
October 08, 2019
Categories: Ground Beef, Peppers One-Pot Meal, Gluten-Free, High Fiber, No Eggs, more
"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 is 6 servings
Ingredients
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 by Step Method
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
No special items needed.
3 Reviews
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