This Healthy Instant Pot Chili Mac is the perfect pairing of two of my favorite meals: chili and mac and cheese. Perfectly portioned for the 21 Day Fix, and gluten-free, too! This is a healthy meal for the whole family!
2 tsp olive oil
1 lb ground lean turkey or lean ground beef
1 onion, diced
2 bell peppers, diced (I used one yellow and one orange)
1 small zucchini, cut into quarters
3 cloves of garlic, minced
1 cup of kidney beans, drained and rinsed well
1 ½ cups of uncooked gluten free elbows
2 teaspoons of chili powder
1 ½ teaspoons of cumin
¼ teaspoon of salt
1 (14oz) can of tomato sauce
1 (14 oz) can of mild diced tomatoes with green chilis
⅔ – 1 ⅓ cup of shredded sharp cheddar cheese (if you use 2/3 cup, this is 1/2 blue per serving| if you use 1 1/3 cups, it’s 1 blue per serving)
cilantro for garnish
Set Instant Pot to saute and when it’s hot, add in the olive oil, then saute the ground turkey or beef until nearly cooked through.
Add in onions, bell peppers, and saute for a couple minutes until fragrant and veggies begin to soften. Then add in garlic and zucchini, cooking for an additional minute. Be sure to scrape any browned bits off the bottom of the pot and deglaze with a few tablespoons of water or broth (¼ cup for 8 quart) if necessary.
Mix seasonings and salt into tomato sauce, then set aside.
Layer beans then pasta over the meat and veggie mixture, but do not mix.
Top with diced tomatoes, then pour tomato sauce and spices on top. Again, do not mix.
Set Instant Pot for 3 minutes. After cook time, do a quick release.
When it’s safe to open the lid, give your chili mac a good stir, then add in desired amount of cheddar cheese. Garnish with fresh cilantro.
Cook pasta according to the directions on the package.
In a large pot or dutch oven, heat olive oil over medium heat and then saute the ground turkey or beef until nearly cooked through.
Add in onions, bell peppers, and saute for a couple minutes until fragrant and veggies begin to soften. Then add in garlic and zucchini, cooking for an additional minute.
Mix seasonings and salt into tomato sauce. Add sauce to veggie mixture, along with the beans and diced tomatoes. Cook for 10 minutes to let flavors meld together and the liquid to reduce.
Finally, stir in pasta and cheese.
Garnish with cilantro and enjoy!
21 Day Fix Container Count – 1 1/2 Yellow, 1 Red, 2 1/4 Green, 1/2-1 Blue (depending on how much cheese you use) and 1/2 tsp.
WW Freestyle Points – Use 50% reduced fat sharp cheddar (1 1/3 cups), 99% lean turkey, and either whole wheat or chick pea noodles. 5 FP per serving (It jumps to 9 points per serving if you use 93%, but it is a HUGE serving. You can also halve the cheese)..
- Serving Size: 2 cups
Keywords: healthy instant pot, instant pot pasta, instant pot chili