This Low Calorie Chili Mac and Cheese is just 269 calories for a large 2 cup serving, and it’s packed with over 21g of protein! I like to use protein pasta to make this low calorie chili Mac and cheese both lower in calories and carbs. But you can use traditional pasta in any short cut (elbow, small shells, penne, etc.)
Ingredients You’ll Need:
- 1 (8-oz) box uncooked Banza Elbow Protein Pasta (or regular elbow macaroni)
- Olive oil spray
- 1 pound lean ground turkey
- 1 large onion
- 1 red bell pepper
- 1 cloves garlic
- 1 jalapeño
- ⅛ teaspoon salt
- 2 ½ tablespoons chili powder
- 1 teaspoon ground cumin
- 1 bay leaves
- 1 28- ounce can chopped tomatoes
- 1 15- ounce can kidney beans
- ½ cup shredded reduced-fat sharp cheddar cheese
Low Calorie Chili Mac and Cheese
Healthy Chili Mac and Cheese Meal Prep and Storage
Meal Prep: I love to meal prep this healthy recipe! I make it ahead of time (often for dinner- then store the leftovers as meal prep dinners) and move to either individual meal prep containers, or family sized containers.
Storage: Will hold for 5 days in the fridge or 1 month in the freezer.
Reheating: Reheat in the microwave for 1-2 minutes.
Low Calorie Chili Mac and Cheese
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Low Calorie Chili Mac and Cheese
Ingredients
- 1 (8-oz) box uncooked Banza Elbow Protein Pasta or regular elbow macaroni
- Olive oil spray
- 1 pound lean ground turkey
- 1 large onion chopped
- 1 red bell pepper chopped
- 1 cloves garlic chopped
- 1 jalapeño seeded and minced
- ⅛ teaspoon salt
- 2 ½ tablespoons chili powder
- 1 teaspoon ground cumin
- 1 bay leaves
- 1 28- ounce can chopped tomatoes drained
- 1 15- ounce can kidney beans drained and rinsed
- ½ cup shredded reduced-fat sharp cheddar cheese
Instructions
- Preheat the oven to 350 degrees. (see notes for no bake options!)
- In a large pot, cook the pasta according to the directions on the package. Then drain and set aside when done.
- Meanwhile, heat a separate large pot (note– if you only have one large pot, cook the pasta, drain and set aside so that you can use the same pot) over medium heat.
- Spray the pot lightly with olive oil and add in the meat, onion, bell pepper, and cook until the meat is browned, and the vegetables are softened.
- Add garlic, and jalapeño, and cook for an additional 2 to 3 minutes.
- Add in chili powder, cumin, bay leaves, and mix.
- Mix in the tomatoes and the beans, increase the heat to medium high, and bring to a simmer.
- Simmer for 15 minutes, then remove the bay leaves and add in the cooked pasta and 1/2 of the cheese.
- Mix well so that the pasta is coated in chili and cheese.
- Scoop the pasta into a casserole dish, and top with the remaining cheese.
- Bake in the oven for 10 minutes until the cheese is melted.
Nutrition
About the Author
Hi, my name is Audrey Johns and I am a 4 time best selling cookbook author! All 4 of my low calorie cookbooks are published by HarperCollins (the oldest publishing house in the US!) and have been featured on prominent TV shows like The Today Show, Rachael Ray and The Doctors. I am a low calorie and healthy recipe authority and my delicious recipes are tried and loved by thousands of readers.
After a one year 150 pound weight loss (and I’ve kept it off for 13 years!) I started sharing all of my low calorie recipes with the world. They are always all-natural and geared around weight loss and weight management. I have even made some of these recipes with my Biggest Loser pal Bob Harper! Check out my weight loss story, my best selling cookbooks, and my numerous TV appearances by clicking here.
Nutrition and Calories in Chili Mac and Cheese
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