This one pot chili mac recipe is great for those nights when you’re really hungry and want to eat something warm and comforting. The macaroni is cooked in the tomato chili, so you don’t have to dirty up multiple pots, making both the cooking and the cleaning easier.

Two American favorites in one dish.

This chili mac recipe takes a dinner my husband loves: chili, and combines it with a dinner my kids love: macaroni and cheese. I love this good old fashioned recipe that everyone can enjoy. And because most of the ingredients in chili mac are zero WW SP foods on the blue and purple plans, one generous cup is just 3 MyWW Blue and Purple Smart Points!

How to adjust the heat.

There is a little kick to this chili mac recipe from the cayenne pepper. To bring down the heat, you can use less (or no) cayenne pepper. If you like things spicy, you can always add more cayenne pepper.

Are you hungry? Let’s get you good and full!

Here is what you need:

1 teaspoon extra virgin olive oil
2 garlic cloves, minced
1/4 cup chopped onion
1 pound 99% lean ground turkey
1 (28 ounce) can diced tomatoes, undrained
1 (15 ounce) can kidney beans, undrained
1 (8 ounce) can tomato sauce
2 teaspoons chili powder
1 teaspoon cumin
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/8 teaspoon pepper
1 cup elbow macaroni, uncooked
1/2 cup reduced-fat shredded sharp cheddar cheese
Optional toppings: green onion, extra cheese, and sour cream

Here is what you do:

Heat oil in a stockpot set over medium heat for 1 minute. Add garlic and onion and cook 2-3 minutes.

Add ground turkey to the stockpot and cook 7-8 minutes, or until the turkey is no longer pink, breaking up the meat as it cooks.

Add tomatoes, beans, tomato sauce, chili powder, cumin, onion powder, salt, cayenne pepper, and pepper to the stockpot. Bring to a boil.

Add macaroni to the stockpot and cook 15-20 minutes, or until the pasta is tender, stirring every couple of minutes so you don’t scorch the bottom of the pot.

Top with cheese, cover, and allow to heat about 2 minutes, or until the cheese melts.

Optional toppings: green onion, extra cheese, and sour cream.

Makes 6 servings.
One serving is 1 generous cup.
One serving is 6 Green, 3 Blue, and 3 Purple MyWW Smart Points.

Print Recipe

5 from 1 vote

One Pot Chili Mac with Cheese

6 Green, 3 Blue, and 3 Purple MyWW points per serving.

Makes: 6 servings

Calories: 260

Author: Alisha Hughes

Ingredients

• 1 teaspoon extra virgin olive oil
• 2 garlic cloves, minced
• 1/4 cup chopped onion
• 1 pound 99% lean ground turkey
• 1 28 ounce can diced tomatoes, undrained
• 1 15 ounce can kidney beans, undrained
• 1 8 ounce can tomato sauce
• 2 teaspoons chili powder
• 1 teaspoon cumin
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 1/8 teaspoon pepper
• 1 cup elbow macaroni, uncooked
• 1/2 cup reduced-fat shredded sharp cheddar cheese
• Optional toppings: green onion, extra cheese, and sour cream

Instructions

• Heat oil in a stockpot set over medium heat for 1 minute. Add garlic and onion and cook 2-3 minutes.
• Add ground turkey to the stockpot and cook 7-8 minutes, or until the turkey is no longer pink, breaking up the meat as it cooks.
• Add tomatoes, beans, tomato sauce, chili powder, cumin, onion powder, salt, cayenne pepper, and pepper to the stockpot. Bring to a boil.
• Add macaroni to the stockpot and cook 15-20 minutes, or until the pasta is tender, stirring every couple of minutes so you don't scorch the bottom of the pot.
• Top with cheese, cover, and allow to heat about 2 minutes, or until the cheese melts.