Chili Mac

 

Yield:

Serves 8 (serving size: about 1 1/2 cups)

 

Ingredients

12 ounces uncooked rotini, spiral macaroni, or wagon wheel pasta

2 cups canned red kidney beans, rinsed and drained

2 tablespoons olive oil

2 cups chopped onion

2 tablespoons minced fresh garlic

1 pound cremini mushrooms, finely chopped

20 ounces ground turkey breast

2 cups chopped green bell pepper

4 teaspoons ground cumin

2 teaspoons dried oregano

1 teaspoon kosher salt

1 teaspoon smoked paprika

1 teaspoon ancho chile powder

1 teaspoon freshly ground black pepper

1/4 to 1 teaspoon ground red pepper

4 cups lower-sodium marinara sauce

Cooking spray

4 ounces extra-sharp cheddar cheese, shredded (about 1 cup)

Preparation

1. Preheat oven to 350°.
2. Cook pasta in boiling water until almost al dente. Drain. Combine pasta and beans in a large bowl.
3. Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Add onion, garlic, and mushrooms to pan; cook 11 minutes or until liquid almost evaporates. Add turkey; cook 5 minutes or until done, stirring to crumble. Add bell pepper and next 7 ingredients (through red pepper); cook 1 minute. Stir in marinara sauce; bring to a boil. Add marinara mixture to pasta mixture; toss to coat. Divide mixture evenly between 2 (2-quart) glass baking dishes coated with cooking spray. Top evenly with cheese. Bake at 350° for 10 minutes or until cheese melts, or follow freezing instructions.
TO FREEZE: Spoon half of unbaked mixture into a 2-quart glass baking dish (such as a Ziploc VersaGlass large square container). Cover with lid; freeze up to 2 months.
TO THAW: Remove lid; place casserole in microwave. Microwave at 30% power 30 to 40 minutes (or on defrost setting for 3.75 pounds).
TO REHEAT: Cover casserole with foil; bake at 400° for 20 minutes or until a thermometer inserted in center registers 160°.