Quick Chili Mac

White bowl of macaroni with chili and tomatoes on it

Hearty and filling, this chili mac is a fast go-to for busy nights.

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Course: Lunch & Dinner, Main Course

Cuisine: American

Keyword: beans, dairy, grain, pantry staples, protein, TEFAP, vegetable

Servings: 4

Ingredients

1 cup pasta, uncooked macaroni, shells, rotini, etc.
1 15-ounce can chili, with or without beans or 2 cups homemade chili
2 cups vegetables (tomatoes, corn, peas, zucchini, peppers, mixed vegetables, beans, lentils, etc.) fresh, frozen, or canned
½ cup low-fat cheese, shredded

Instructions

Wash hands with warm, soapy water for 20 seconds.
Cook pasta according to package instructions.
Drain cooked pasta and add back to pot.
Add in chili and vegetables.
Stir over low heat until heated through.
Top with cheese and let melt.

Notes

Variation

Prepared Mac & Cheese- Use a 7.25-ounce box of mac & cheese dinner in place of pasta and shredded cheese. Prepare mac & cheese according to box instructions. After draining macaroni, add in the cheese packet, 2 Tablespoons margarine, and 1/4 cup low-fat milk. Stir until the cheese sauce covers the macaroni. Follow steps 4 and 5 above.