![['Close-up view of a bowl of low-calorie chili mac and cheese with vibrant colors.', 'A side view of a delicious serving of chili mac and cheese topped with cheese and chili.', 'Juicy low-calorie chili mac and cheese in a bowl, showcasing its rich texture and ingredients.', 'A hearty dish of low-calorie chili mac and cheese with visible turkey, beans, and peppers.']](https://quickflavorfix.com/wp-content/uploads/2026/07/low-calorie-chili-mac-and-cheese_1_U1.webp)
Low Calorie Chili Mac and Cheese
A flavorful and healthy twist on classic chili mac and cheese, packed with lean protein and vegetables.
Ingredients
Pasta
- 1 box uncooked Banza Elbow Protein Pasta (or regular elbow macaroni)
- 1 tablespoon olive oil spray
Ground Turkey
- 1 pound lean ground turkey
Vegetables
- 1 large onion (chopped)
- 1 red red bell pepper (chopped)
- 1 clove garlic (chopped)
- 1 jalapeño seeded and minced jalapeño
- 0.125 teaspoon salt
Spices
- 2.5 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 bay leaf bay leaves
Canned Goods
- 1 28-ounce can chopped tomatoes (drained)
- 1 15-ounce can kidney beans (drained and rinsed)
- 0.5 cup shredded reduced-fat sharp cheddar cheese
Instructions
- Preheat oven to 350°F (175°C). Cook pasta according to package, then drain.
- In a large pot, cook ground turkey with onion and bell pepper until browned and softened.
- Add garlic, jalapeño, chili powder, cumin, bay leaf, tomatoes, and beans. Simmer for 15 minutes.
- Remove bay leaf, stir in half the cheese and cooked pasta. Transfer to a casserole dish, top with remaining cheese, and bake for 10 minutes until melted.
Notes
Using lean ground turkey keeps the dish low in calories. Feel free to add more vegetables for extra nutrition.