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Chili Mac

Photo: Brian Woodcock, Styling: Missie Neville Crawford

 

Hands-on time 40 mins
Total time 55 mins
Yield

Serves 8 (serving size: about 1 1/2 cups)

Talk about old-school comfort: This is a hearty, filling, family-friendly classic. Slightly undercook the pasta to ensure it doesn't end up too mushy. Reduce the amount of ground red pepper for sensitive palates, or crank it up for hotheads. You can brighten the look with a sprinkling of fresh parsley.

Ingredients

  • 12 ounces uncooked rotini, spiral macaroni, or wagon wheel pasta
  • 2 cups canned red kidney beans, rinsed and drained
  • 2 tablespoons olive oil
  • 2 cups chopped onion
  • 2 tablespoons minced fresh garlic
  • 1 pound cremini mushrooms, finely chopped
  • 20 ounces ground turkey breast
  • 2 cups chopped green bell pepper
  • 4 teaspoons ground cumin
  • 2 teaspoons dried oregano
  • 1 teaspoon kosher salt
  • 1 teaspoon smoked paprika
  • 1 teaspoon ancho chile powder
  • 1 teaspoon freshly ground black pepper
  • 1/4 to 1 teaspoon ground red pepper
  • 4 cups lower-sodium marinara sauce
  • Cooking spray
  • 4 ounces extra-sharp cheddar cheese, shredded (about 1 cup)

Nutrition Information

  • calories 497
  • fat 14.5 g
  • satfat 5.2 g
  • monofat 6.7 g
  • polyfat 0.9 g
  • protein 33.8 g
  • carbohydrate 60.1 g
  • fiber 10.6 g
  • cholesterol 44 mg
  • iron 3.5 mg
  • sodium 650 mg
  • calcium 174 mg

How to Make It

  1. Preheat oven to 350°.

  2. Cook pasta in boiling water until almost al dente. Drain. Combine pasta and beans in a large bowl.

  3. Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Add onion, garlic, and mushrooms to pan; cook 11 minutes or until liquid almost evaporates. Add turkey; cook 5 minutes or until done, stirring to crumble. Add bell pepper and next 7 ingredients (through red pepper); cook 1 minute. Stir in marinara sauce; bring to a boil. Add marinara mixture to pasta mixture; toss to coat. Divide mixture evenly between 2 (2-quart) glass baking dishes coated with cooking spray. Top evenly with cheese. Bake at 350° for 10 minutes or until cheese melts, or follow freezing instructions.

  4. TO FREEZE: Spoon half of unbaked mixture into a 2-quart glass baking dish (such as a Ziploc VersaGlass large square container). Cover with lid; freeze up to 2 months.

  5. TO THAW: Remove lid; place casserole in microwave. Microwave at 30% power 30 to 40 minutes (or on defrost setting for 75 pounds).

  6. TO REHEAT: Cover casserole with foil; bake at 400° for 20 minutes or until a thermometer inserted in center registers 160°.