Favorite Chili Mac Recipe

There are few recipes I’ve created from scratch that go over as well as this delicious chili mac recipe. My kids LOVE it. It’s full of flavor but definitely mild enough for young taste buds. Plus there’s a decent amount of veggies in here, which make it quite healthy and yummy enough for adults, too!

Chili Mac Recipe Kids Will Love

Chili Mac Recipe Kids Will Love

Chili Mac Ingredients

This recipe makes a big batch with plenty of leftovers for freezing. A half recipe will easily feed a family of 6.

2 lbs ground turkey or beef (they taste very similar, so I go with the healthier turkey option)
This could omitted and be an awesome vegetarian recipe, too!
2 29oz cans of tomato sauce
1 29oz can of diced peeled tomatoes (certainly doesn’t hurt to add some fresh tomatoes, too!)
1 green pepper, chopped
1 red pepper, chopped
1 stalk of celery, chopped
Half medium onion, chopped
1 16 oz. can black beans (Bush’s seasoned recipe black beans)
1 Tbsp Medium-hot  taco sauce
1 tbsp cumin
1 tsp  chili powder
1 tsp paprika
1 tsp garlic powder
1 tsp oregano
Onion salt to taste (I use a lot, so start with 1 tsp and go from there!)
1 lb box pasta (the curlier the shape, the more the kids like it!)

Brown the ground turkey or beef and drain off the fat.

Add the chopped peppers, celery and onion and sauté until just-soft.

Pour into large stock pot and add the cans of tomato sauce, diced tomatoes, and black beans. Stir.

Add the seasonings – cumin, taco sauce, chili powder, paprika, garlic powder, oregano and onion salt. Stir and simmer for 15 minutes.

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Cook pasta separately according to the package directions. Drain, do not rinse, and add to the large stock pot, stirring thoroughly.

Serve with shredded cheese and cornbread… yummm…  Actually, it’s so filling you may not even need the cornbread!

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About the author

Founder and CEO of Woo! Jr. Kids Activities, Wendy loves creating crafts, activities and printables that help teachers educate and give parents creative ways to spend time with their children.

View all articles by Wendy Piersall

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