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Spicy Chili Mac




Source of Recipe


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Spicy Chili Mac

Healthy Cooking August/September 2009
Reviews rated this recipe 4.5 of 5 stars.
Exchanges
MAKES: 6 servings
Prep/Total Time: 30 min.

Family and friends love this recipe. I use three power foods: tomatoes, black beans and olive oil, plus whole wheat pasta. It's comfort food to feel good about! —Krissy Black, Mt. Vernon, Ohio

Ingredients:
2 cups uncooked whole wheat elbow macaroni
1 pound lean ground turkey
1 small onion, chopped
2 to 3 jalapeno peppers, seeded and chopped
2 teaspoons olive oil
2 garlic cloves, minced
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (8 ounces) tomato sauce
1 to 2 tablespoons hot pepper sauce
2 to 3 teaspoons chili powder
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/4 teaspoon pepper
3/4 cup shredded reduced-fat cheddar cheese


Directions:
1. Cook macaroni according to package directions. Meanwhile, in a large nonstick skillet coated with cooking spray, cook the turkey, onion and jalapenos in oil over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain.

2. Add the beans, tomatoes, tomato sauce, pepper sauce and seasonings. Drain macaroni; stir into turkey mixture. Cook over medium-low heat for 5 minutes or until heated through.

3. Sprinkle with cheese. Remove from the heat; cover and let stand until cheese is melted.


Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

1-1/2 cups equals 396 calories, 12 g fat (4 g saturated fat), 70 mg cholesterol, 581 mg sodium, 45 g carbohydrate, 9 g fiber, 28 g protein. ++++ Exchanges: 3 lean meat, 2-1/2 starch, 1 vegetable, 1 fat.