1canlow sodium black beans— (15 ounces) rinsed and drained
1canlow sodium red kidney beans— (15 ounces) rinsed and drained
1cantomato sauce— (15 ounces)
1candiced tomatoes with green chilis— (10 ounces) undrained
2cupsuncooked whole wheat elbow macaroni noodles— about 8 ounces
1cupfreshly shredded reduced fat sharp cheddar cheese— plus additional for serving
Sliced green onions— for serving
Heat the olive oil in large, deep Dutch oven or pot over medium high. Once hot, add the onion and sauté until beginning to soften, about 4 minutes, then add the turkey, jalapeno, chili powder, cumin, coriander, garlic powder, salt, and pepper. Cook, stirring frequently and breaking apart the turkey, until the meat is crumbled and cooked through, about 3 minutes.
Stir in the chicken stock, black beans, kidney beans, tomato sauce, diced tomatoes in their juices, andpasta. Bring to a gentle boil, then reduce the heat to a simmer. Once simmering, cover the pot and cook for until the noodles are al dente, about 10 minutes. Remove from the heat.
Stir in the cheese until melted and creamy. Serve warm, topped with additional shredded cheese and green onions.
Leftover chili mac and cheese can be stored in the refrigerator for 3-4 days. Reheat gently in the microwave, sprinkled with a small amount of water of chicken stock to keep the pasta from drying out.
Easy Pasta Recipe, One Pot Chili Mac and Cheese, One Pot Meal