Whole Wheat Lean Beef Chili Mac

This American dinner recipe combines authentic flavors with modern cooking techniques. Ready in 35 minutes, serves 4 people. Serve hot in deep bowls, topped with a dollop of plain Greek yogurt, diced avocado, and fresh cilantro. Pairs well with a side of steamed …

Cuisine: American Type: Dinner Time: 35 min Servings: 4 Calories: 669 per serving
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Nutrition Information

Each serving contains approximately 669 calories and 54.0g of protein. Macronutrients include 75.0g carbohydrates and 17.0g fats per serving.

Per Serving

Calories
669
Protein
54.0g
Carbohydrates
75.0g
Fats
17.0g

Total

Calories
2676
Protein
216.0g
Carbohydrates
300.0g
Fats
68.0g

Ingredients

This recipe requires 17 ingredients. All ingredients are commonly available at grocery stores.

  • 1.0 lb Lean Ground Beef (95% lean)
    Extra lean, 95% lean / 5% fat
  • 8.0 oz Whole Wheat Elbow Macaroni
    Dry uncooked whole grain pasta
  • 15.0 oz Kidney Beans
    Low sodium can, rinsed and drained
  • 15.0 oz Diced Tomatoes
    No salt added can, undrained
  • 2.0 cup Beef Broth
    Low sodium, no sugar added
  • 1.0 whole Yellow Onion
    Medium size, diced small
  • 1.0 whole Red Bell Pepper
    Seeded and diced small
  • 3.0 clove Garlic
    Fresh, minced
  • 1.0 tbsp Olive Oil
    Extra virgin
  • 1.0 tbsp Chili Powder
    Mild or medium heat
  • 1.0 tsp Ground Cumin
    Dried
  • 1.0 tsp Smoked Paprika
    Or sweet paprika
  • 0.5 tsp Kosher Salt
    Adjust to taste
  • 0.25 tsp Black Pepper
    Freshly ground
  • 4.0 oz Sharp Cheddar Cheese
    Reduced fat, shredded (approx. 1 cup)
  • 0.5 cup Greek Yogurt
    Plain, non-fat (serving garnish)
  • 2.0 whole Green Onions
    Stalks, thinly sliced

Instructions

Follow these 4 steps to prepare this dish. Each step includes detailed instructions for best results.

1. Mise en Place & Ingredient Preparation

  1. Gather a large heavy-bottomed pot or Dutch oven, cutting board, chef's knife, colander, and measuring spoons.
  2. Place kidney beans in a colander and rinse under cold water until the water runs clear; leave to drain.
  3. Dice the yellow onion and red bell pepper into small, uniform pieces.
  4. Mince the fresh garlic cloves.
  5. Measure chili powder, cumin, smoked paprika, salt, and black pepper into a small prep bowl.
  6. Open the can of diced tomatoes (do not drain) and measure out the beef broth.

2. Sauté Aromatics and Brown Beef

  1. Heat olive oil in the large pot over medium-high heat.
  2. Add diced onion and red bell pepper to the hot oil; sauté until slightly softened.
  3. Add the lean ground beef and minced garlic; cook while breaking up the meat with a wooden spoon until browned and no pink remains.

3. Build Chili and Cook Pasta

  1. Add the spice mixture to the beef and vegetables; stir constantly to bloom the spices.
  2. Pour in the beef broth, undrained diced tomatoes, and rinsed kidney beans; stir to combine.
  3. Stir in the uncooked whole wheat macaroni, ensuring the pasta is submerged in the liquid.
  4. Increase heat to bring the mixture to a rolling boil.
  5. Reduce heat to low, cover the pot with a lid, and simmer until pasta is tender, stirring occasionally to prevent sticking.

4. Finish Sauce and Garnish Prep

  1. Thinly slice the green onions for garnishing.
  2. Turn off the heat and stir in the shredded cheddar cheese until fully melted and integrated into the sauce.

Plating

  1. Select deep, wide-rimmed bowls and warm them slightly to help maintain the temperature of the dish.
  2. Ladle a generous portion of the hot Chili Mac into the center of the bowl, piling it high to show off the chunky texture of the beef and beans.
  3. Scatter a small pinch of reserved shredded cheddar cheese over the steaming pasta so it just begins to melt.
  4. Place a rounded dollop of cold plain Greek yogurt directly in the center of the mound for a temperature and color contrast.
  5. Sprinkle the sliced green onions and fresh cilantro leaves over the yogurt and beef for a burst of fresh green color.
  6. Wipe the rim of the bowl with a clean cloth to ensure a spotless, professional presentation before serving.

Family Beverage

Sparkling water with lime slices, iced herbal tea, or cucumber mint water

Alcohol Beverage

Medium-bodied Merlot, dry rosé wine, or a light craft lager

Serving Suggestions

Serve hot in deep bowls, topped with a dollop of plain Greek yogurt, diced avocado, and fresh cilantro. Pairs well with a side of steamed green beans or a crisp garden salad.

Notes

Use extra lean ground beef (95% lean) to reduce saturated fat while maintaining flavor. Rinsing canned kidney beans thoroughly helps lower sodium content. Adding diced bell peppers or zucchini to the skillet can boost vegetable intake and volume. Leftovers can be stored in an airtight container for up to three days.

Storage

Allow the Chili Mac to cool down rapidly to maintain safety, ensuring it is not left at room temperature for more than two hours. Transfer the mixture into airtight containers and refrigerate for up to 3 days. Keep fresh toppings like Greek yogurt and green onions in separate containers to preserve their distinct textures.

Freezing

Spoon the completely cooled dish into freezer-safe containers or bags, leaving about an inch of space at the top for expansion. Freeze for up to 3 months. For the best quality, thaw overnight in the refrigerator before reheating gently on the stovetop, adding a splash of beef broth or water to loosen the sauce.

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