Chili Mac

INGREDIENTS

• 8 oz, dry, Chickpea Elbow Macaroni or Cavatappi Pasta
• 1 tbsp olive oil
• 1/2 c. onion, chopped
• 1/2 c. bell pepper, chopped
• 1 lb extra lean ground turkey breast
• 1 can (15 oz) diced tomatoes, drained, reserve liquid
• 1 can chili beans, drained reserve liquid
• 1 c milk
• 6 oz Velveeta, 2% milk, cubed

INSTRUCTIONS

1. Cook pasta in large pot as instructed on package
2. While pasta cooks, in a large pan, add olive oil, bell pepper and onion, cook until onion is transparent
3. Add ground beef to pan with onion & bell pepper and cook until no longer pink.
4. Add chili beans and tomatoes to pan and cook 5-10 mins on medium low. Add reserved liquid if needed
5. Once pasta is cooked drain and colander and keep in colander for next step.
6. In pasta pot add Velveeta and milk and melt under low heat. Stir constantly until melted.
7. Add pasta to pot and stir to coat pasta with cheese sauce
8. Add contents from pan to pot and stir to combine.

Click to view Recipe on Weight Watchers

Weight Watchers Points – 9pts per serving (1/4 pot) with olive oil replaced with cooking spray. If you use the olive oil add 1 extra point per serving.