Weight Watchers Chili Macaroni with Ground Beef and Kidney Beans
- Prep
- 10 min
- Cook
- 30 min
- Yield
- 6 servings
- Level
- medium
- Cuisine
- Mexican
A hearty one-pot meal combining lean ground beef, whole wheat macaroni, and kidney beans in a spiced tomato base with Mexican-style tomatoes and green chiles. This satisfying comfort dish delivers bold chili flavors while keeping portions controlled for weight management. Perfect for busy weeknight dinners when you want something filling that cooks entirely in one skillet. The whole wheat pasta adds fiber while the lean beef provides protein, making it a balanced meal that's both nutritious and family-friendly.
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Method
7 steps- 1
Cook ground beef and onion in large skillet for 10 minutes until beef is fully cooked and browned
- 2
Drain grease from beef mixture using colander
- 3
Return beef to skillet and add tomato sauce, Mexican-style tomatoes with liquid, drained green chile peppers, chili powder, and ground cumin
- 4
Stir to mix well and bring to boil
- 5
Add whole wheat elbow macaroni and kidney beans
- 6
Stir to mix and bring to boil again
- 7
Reduce heat, cover, and simmer for 15 minutes until macaroni reaches desired tenderness
Tips
Use a splatter screen when browning the beef to keep your stovetop clean
Let the chili rest for 5 minutes after cooking to allow flavors to meld and thicken slightly
Add extra chili powder or cumin to taste if you prefer more heat and spice
Good to Know
Refrigerate leftovers for up to 3 days in covered container
Can be made 1 day ahead and reheated gently on stovetop with splash of broth if needed
Serve hot garnished with shredded cheese, sour cream, or chopped cilantro if desired
Common Mistakes
Don't skip draining the beef grease to avoid greasy final dish
Avoid overcooking pasta as it will continue to soften while simmering
Substitutions
traditional pasta option
plain tomato substitute
FAQ
Can I use a different type of pasta?
Yes, any short pasta like penne, rotini, or shells works well. Use the same amount and adjust cooking time as needed for pasta type.
What if I don't have Mexican-style tomatoes?
Use regular diced tomatoes and add an extra teaspoon of cumin and a pinch of paprika to mimic the Mexican seasoning blend.
How long does this keep in the refrigerator?
Store covered in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a little broth if it seems dry.