Monday, August 15, 2011

Chili Mac

2 cups uncooked whole wheat elbow macaroni
1 pound lean ground turkey
1 small onion, chopped
2 to 3 jalapeno peppers, seeded and chopped
2 teaspoons Crisco® Olive Oil
2 garlic cloves, minced
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (8 ounces) tomato sauce
1 to 2 tablespoons hot pepper sauce
2 to 3 teaspoons chili powder
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/4 teaspoon pepper
3/4 cup shredded reduced-fat cheddar cheese

1.Cook macaroni according to package directions. Meanwhile, in a large nonstick skillet coated with cooking spray, cook the turkey, onion and jalapenos in oil over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain.

2.Add the beans, tomatoes, tomato sauce, pepper sauce and seasonings. Drain macaroni; stir into turkey mixture. Cook over medium-low heat for 5 minutes or until heated through.

3.Sprinkle with cheese. Remove from the heat; cover and let stand until cheese is melted.

6 servings.
Nutrition Facts: 1-1/2 cups equals 396 calories, 12 g fat (4 g saturated fat), 70 mg cholesterol, 581 mg sodium, 45 g carbohydrate, 9 g fiber, 28 g protein. Diabetic Exchanges: 3 lean meat, 2-1/2 starch, 1 vegetable, 1 fat.

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