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Skillet chilli mac

This one skillet meal is the perfect way to use up leftover cooked pasta with any of your favourite ground meat
Chili and macaroni in a skillet
6 cups / 35 min 

Prep 10 min / Cook 25 min 

The combination of chilli and macaroni can win many kids tummies over, so why not show them how easy it is to make and enjoy. This one skillet meal is the perfect way to use up leftover cooked pasta with any of your favourite ground meat.

Ingredients 
  • 1 lb (454 g) extra lean beef
  • 1 tsp (5 mL) canola oil
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 1 stalk celery, chopped
  • 1 carrot, chopped
  • 1 tbsp (15 mL) chili powder
  • 2 tbsp (25 mL) tomato paste
  • 1 tbsp (15 mL) yellow mustard (optional)
  • 2 cups (500 mL) sodium reduced beef broth
  • 1 cup (250 mL) canned cooked no salt added red kidney beans, drained and rinsed
  • 1 cup (250 mL) cooked small shell, bowtie or elbow pasta 
     
Directions 
  1. In a non-stick skillet cook beef for 8 minutes or until no longer pink. Drain in colander.
  2. Return skillet to medium heat and add oil. Cook onion, garlic, celery, carrot and chili powder for about 5 minutes or until softened. Stir in beef, tomato paste and mustard, if using to coat. Add broth and bring to a simmer for 5 minutes. Stir in beans and pasta; simmer for about 5 minutes or until heated through and thickened slightly.
Nutritional info per serving : 1 1/2 cups (375 mL)
  • Calories: 340 
  • Protein: 33 g 
  • Total fat: 10 g 
  • Saturated fat: 3.5 g 
  • Cholesterol: 65 g 
  • Carbohydrates: 30 g 
  • Fibre: 8 g 
  • Sugars: 5 g 
  • Added sugars: 0 g 
  • Sodium: 430 mg 
  • Potassium: 890 mg