Take a few ingredients and make two recipes that serve at least 6 people each, in just 30 minutes total. This recipe is all about re-purposing leftovers, simply. The chili can be frozen for up to 3 months.
Ingredients
Oil
- 4 teaspoons olive, canola, avocado, peanut or sesame oil
Ground_meat
- 2 lbs ground turkey, 97% lean ground beef, or ground chicken
Pasta
- 1 lb (16 oz) whole wheat pasta, cooked according to box instructions.
Tomato_sauce
- 60 oz (low sodium/salt, if possible)
Carrots
- 14 oz canned carrots, strained and rinsed (or other canned, non-starchy vegetable like green beans or artichoke hearts)
Artichokes
- 1 (14-oz) can artichoke hearts, strained and broken into pieces
Pepper
- to taste
Salt
- to taste
Corn
- 1 (14-oz) can, strained and rinsed
Beans
- 1 (14-oz) can kidney beans, strained and rinsed
Chili_seasoning
- 2 Tablespoons chili seasoning mix (low sodium if possible)
Toppings
- low-fat shredded parmesan cheese, lime wedge, chopped scallions, cilantro, crushed tortilla chips (all optional)
Instructions
Step 1
Add oil to a large skillet over medium heat. Add ground meat, and cook while breaking up into small pieces, until browned.
Step 2
Add tomato sauce and canned vegetables, and pepper to taste. Cook until heated through and simmering, about 5 minutes.
Step 3
Pour half sauce over mix, and serve. Reserve the rest of the sauce for chili.
Step 4
To make chili, add corn, beans, and chili seasoning to the remaining sauce. Enjoy sprinkled with low-fat parmesan cheese or other topping(s) of choice (optional).
Notes
Using a low-sodium tomato sauce helps you keep the sodium levels low in this meal. If you cannot find a low-sodium sauce, then do not add salt -to-taste to the recipe.
Rinse canned vegetable (carrots or other vegetable) before using to remove excess salt. Use a low-sodium canned vegetable if possible.
Nutrition facts presented are for 1 serving of pasta with meat sauce, using low-sodium sauce and 97% lean ground beef.