Skillet Chili Mac

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 163.

	this recipe	typical
liquid	37%	23%
fat	3%	1%
aromatics	17%	16%
salt	0%	0%
vegetables and beans	111%	58%
collagen idx	0.8	0.8
marbling idx	0.6	0.6

Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

340 g	12 ounces whole-wheat elbow noodles, rotini or fusilli
27 g	2 tablespoons extra-virgin olive oil
150 g	1 large onion, diced
240 g	2 medium poblano peppers and/or green bell peppers
40 g	1 medium stalk celery, diced
9 g	3 cloves garlic, minced
454 g	1 pound lean ground beef
24 g	3 tablespoons chili powder
3 g	0.5 teaspoon salt
794 g	1 (28 ounce) can diced tomatoes
240 g	1 cup low-sodium beef broth
425 g	1 (15 ounce) can low-sodium kidney beans or chili beans, rinsed
115 g	0.5 cup sour cream
85 g	0.75 cup shredded sharp Cheddar cheese
	Sliced scallions and/or pickled jalapeños for garnish

Method: 3 steps, published by www.eatingwell.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“This will not be added to my rotation. Very weird. The image makes this look like mac and cheese with a chili base, it is definitely just chili with pasta and some cheese on top. Made a ridiculous amount that I now have to eat, and it is full of cheese and sou” — a cook, 2★

“I really enjoyed this meal! I made with protein pasta instead of whole wheat for an additional protein boost. Used a frozen onion, celery, green pepper mix that saved time. Omitted the sour cream and used chili ready diced tomatoes for additional flavor! Packe” — a cook, 5★