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This Healthy Chili Mac is packed with protein AND also absolutely hearty and delicious! It works out perfectly as a weeknight dinner or any time you're looking for a dish that's comforting and satisfying. It’s a heartier and healthier take on the classic mac and cheese and is ridiculously easy to make too!
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On a cold winter night, I like to keep meals simple with a dish that's filling but healthy, and doesn't require a lot of brainwork to prepare. Like my cottage cheese mac and cheese, an incredibly creamy and delicious protein rich version of the classic mac and cheese, this chili mac is a meal that everyone always appreciates and is ready in a flash.
I love the combination of chili and macaroni in this dish! And if you’re like me and can’t resist those chili flavors, you’ve got to try my absolute favorite healthy white chicken chili or my slow cooker black bean chili next!
Why You’ll Love This Healthy Chili Mac Recipe
- Easy weeknight dinner: It’s the perfect quick weeknight meal that the whole family can enjoy. All you’ll need is about 30 minutes of time.
- One pot meal: Everything comes together in one pot (apart from the pasta), which translates to less mess and clean-up afterwards! This one’s a big win in my books.
- Protein packed: This ground turkey chili mac is loaded with protein and fiber, and is an incredibly nutritious meal that doesn’t need any side too.
- Hearty and delicious: It packs in the best of two comfort foods, and is the ultimate savory and hearty dinner that everyone will love.
Ingredients
- Ground turkey: I wanted to use lean meat to make this high protein chili mac, which is why I picked ground turkey. You can also use ground chicken if you prefer.
- Veggies: For the base, I used fresh onion, garlic, crushed tomatoes and green onions (to garnish). I also added some tomato paste for that deep flavor that's tangy and slightly sweet.
- Pasta: Any good quality chickpea pasta or high protein pasta works well here.
- Chicken broth: Gives the dish it's texture while also adding flavor. You can also use the low sodium variety if you want to.
- Seasonings: A combination of garlic powder, chili powder, cumin, paprika, salt and pepper give the dish its classic chili flavors. You can also add some homemade low-sugar BBQ sauce to add some savory flavor to the sauce.
- Chili beans: I prefer using chili beans with their juices for extra flavor. Red kidney beans, pinto beans, or black beans will also work.
- Cheese: I picked low-moisture extra sharp cheddar cheese for that cheesy flavor. Feel free to swap it for any cheese you like, but I find that sharp-flavored cheese work best.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations & Dietary Modifications
- More Veggies: Add chopped veggies, like bell peppers, carrots, mushrooms and zucchini, to bulk up the healthy chili mac. You can saute these with the onions at the start of cooking.
- Make it spicy: Add chopped jalapenos or chili peppers into the mix to make your high protein chili mac spicy. If you don’t have either of these, add some cayenne or your favorite hot sauce. You can even sprinkle on pepper jack cheese for serving for even more heat.
- Dairy-free: Use a plant-based cheese or sprinkle some nutritional yeast instead of cheddar cheese to make the dish dairy-free.
How to Make High Protein Chili
You’ll need to follow just a few simple steps to make this high protein chili with pasta.
Step 1: Saute onion and garlic. Saute the onion and garlic in some oil in a large pot over medium heat.
Step 2: Brown the turkey. Add in the turkey and cook for a couple of minutes. Break it up using your spoon and cook for a few minutes until it starts to brown.
Step 3: Add spices and tomato paste. Add in the tomato paste and the spices. Cook for a minute or two.
Step 4: Add tomatoes and beans. Add the crushed tomatoes, chicken broth and beans. Cover and cook for 10-12 minutes.
Step 5: Add pasta. While the chili cooks, cook the pasta according to the package instructions until al dente and drain it. When the chili is ready, add it to the pot.
Step 6: Finish up and serve. Remove from heat, add in the shredded cheese and mix well. Serve immediately with your favorite chili toppings.
Expert Tips
- Use fire roasted tomatoes: Swap the regular crushed tomatoes for fire roasted tomatoes to lend a bit of smokiness to the turkey chili mac.
- Add toppings: Top your bowl of turkey chili mac with sliced avocados, pickled vegetables, chopped cilantro, or corn chips to make it extra delicious!
- Avoid mushy pasta: Make sure you cook the pasta just until it is nearly cooked or al dente.
- Serving: Enjoy a bowl of this hearty turkey chili mac on its own, or team it up with a simple veggie side dish like this simple oven roasted broccoli or my flavorful Mexican cauliflower rice. Try my healthy zucchini biscuits, pumpkin corn muffins, or cauliflower bread if you love a bread side.
Storage Directions
- Storing: Store your leftover high protein chili mac in an airtight container for 3-4 days in the refrigerator. You can also freeze it if you want to. Make sure you use a freezer-safe container or bag to prevent freezer burn.
- Reheating: You can reheat a smaller portion of the chili macaroni leftovers in the microwave, making sure you pause every 20-30 seconds. If you’re reheating a larger portion, use a pan or pot over the stovetop over low-medium heat. If you’re reheating frozen chili mac, make sure you allow it to thaw overnight in the refrigerator before you do.
More Delicious Dinner Recipes
If you tried this healthy chili mac recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how you go in the 📝 comments below.
High Protein Chili Mac
Ingredients
- 1 tablespoon Olive Oil
- 2/3 cup white onion finely diced
- 1 lb Lean Ground Turkey
- 28 ounces Crushed Tomatoes
- 2 ½ cups Chicken Broth low sodium
- 1 tablespoon Garlic minced
- 2 tablespoons Tomato Paste
- 2 teaspoons Cumin
- 2 teaspoons Paprika
- 2 teaspoons Chili Powder
- 1 teaspoon Garlic Powder
- 8 ounces Chickpea Pasta or high protein pasta like Barilla+
- 16 ounces Chili Beans with juices
- 2/3 cup Low Moisture Shredded Extra Sharp Cheese
- 3 Green Onions
- Salt and pepper to taste
Instructions
- Heat a 6-quart pot over medium heat. Add the olive oil, onion and garlic. Sauté for 1-2 minutes.
- Add the ground turkey to the pan. Let it cook for a minute or two then break up the meat with a wooden spoon. Cook until the meat is browned.
- Add the tomato paste, cumin, paprika, chili powder, garlic powder, salt and pepper and stir to combine. Then add the crushed tomatoes, chicken broth and chili beans.
- Bring the mixture to a simmer then lower the heat to medium-low, cover and cook 10-12 minutes.
- While it cooks, cook the pasta according to package instructions. Drain and rinse the pasta then stir it into the chili pot.
- Remove from the heat, add the cheese then top with sliced green onions and serve! Add more cheese if you like for serving.
Notes
- Storing: Place your leftovers in an airtight container for 3–4 days in the refrigerator or freeze it in a freezer-safe container for up to three months. To reheat, microwave smaller portions in short intervals or warm larger portions on the stovetop over low-medium heat. Thaw frozen chili mac overnight in the fridge before reheating.
- Add More Veggies: If you love vegetables, you can cook some bell peppers, shredded carrots, mushrooms, and zucchini with the onions at the start of cooking.
- Cooking the Pasta. Make sure you cook the pasta just until it is nearly cooked or al dente.
Nutrition
I made this for my family and it's so delicious and gives you the peace of mind that you are eating a balanced healthy meal