It has been a cold week in Kansas City! Slow-Cooker chili mac is the perfect cure. We have had quite a few days with temperatures less than 30 degrees. Fall and winter are my least favorite times of the year. I absolutely love everything about summer. YES, even the scorching temperatures. There is just something about walking outside at any time of day in a pair of sandals and shorts that makes me feel soooooo good! The cold weather is here and will likely stay for the coming months. For me cold weather means SOUPS. I crave warm, hearty dishes this time of year. This chili mac recipe is the perfect fix.
Calories: 346 Fat: 8G Net Carbs: 34G Protein: 23G
Weight Watchers Smart Points: 10
I always use slow cooker liners. They prevent stuck on food from forming along the rim and base of the pot. Less work!
I was thrilled with how this dish turned out! I added one cup of beef broth because I love using broths for slow cooker recipes. Often, the contents (the meat especially) turn out dry without the addition of a liquid ingredient.
I added chopped parsley and non-fat, plain Greek yogurt as toppings. You can also use reduced-fat sour cream. I love to use plain Greek yogurt because it adds additional protein and is very similar in taste.
Pin this recipe for later here.
Slow Cooker Chili Mac
- 1 pound 93% lean ground beef or ground turkey
- 1 cup elbow macaroni
- 1 can Rotel Chili Fixins
- 1 15 oz can stewed tomatoes
- 2 15 oz cans chili beans I used 1 medium and 1 mild as I prefer somewhat spicy
- 1 cup onion chopped
- 3-4 garlic cloves minced
- 1 cup beef broth
- 1 cup reduced fat 2% shredded cheddar cheese
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon red pepper omit if you do not prefer spicy
- salt and pepper to taste
Boil water in a large pot over high heat. Cook the macaroni according to package directions.
While the macaroni cooks, heat a skillet over medium-high heat.
Add the ground beef and half of the servings of onions and garlic.
Season the ground beef with salt and pepper. Break the beef into smaller chunks.
Cook until the beef is no longer pink.
Add all of the ingredients to a slow cooker.
Cook on low for 2 to 2.5 hours.
About 10-15 minutes prior to serving, add the cheese to the cooker and stir.
You can also buy pre-packaged chili seasoning and use 1/4th to 1/3rd of the package for the seasoning.
Topping Ideas: non-fat, plain Greek yogurt, reduced-fat sour cream, jalapenos, guacamole