Poblanos add a kick of heat to this chili mac recipe. If that's not your thing, swap in green bell peppers to tone down the heat in this easy pasta dish, which mashes up mac and cheese and chili into a seriously satisfying skillet dinner.
12 ounce Whole wheat elbow noodles, rotini or fusilli
2 tablespoon Extra virgin olive oil
1 Large Onion, Diced
2 Medium poblano peppers and/or green bell peppers
1 stalk Medium celery, diced
3 Cloves Garlic, Minced
1 pound Lean Ground Beef
3 tablespoon Chili powder
0.5 teaspoon Salt
1 can Diced Tomatoes
1 cup Low Sodium Beef Broth
1 can Low sodium kidney beans or chili beans, rinsed
0.5 cup Sour cream
0.75 cup Shredded Sharp Cheddar Cheese
Nutrition value
508
calories per serving
21 g Fat33 g Protein45 g Carbs5 g FiberOther
Current Totals
21 g Fat
33 g Protein
45 g Carbs
5 g Fiber
MacroNutrients
Carbs
45 g
Protein
33 g
Fiber
5 g
Fats
Fat
21 g
Vitamins & Minerals
Calcium
217 mg
Iron
4 mg
Vitamin A
408 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
6 mg
Vitamin B6
1 mg
Vitamin B9
64 mcg
Vitamin B12
0 mcg
Vitamin C
74 mg
Vitamin E
1 mg
Copper
0 mcg
Magnesium
76 mg
Manganese
1 mg
Phosphorus
384 mg
Selenium
18 mcg
Zinc
5 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
