| Fast Prep | make ahead

beefy chili mac pictured here

prep: 30 minutes | cook: 25 minutes | MAKES: 6 servings (1½ cups each)

• 1½ lb. ground beef
• 1 cup chopped onion
• ¾ cup chopped green sweet pepper
• 3 cloves garlic, minced
• 2½ cups reduced-sodium beef broth
• 1 15-oz. can chili beans in chili gravy, undrained
• 1 14.5-oz. can diced tomatoes and green chiles, undrained
• 1 8-oz. can no-salt-added tomato sauce
• 2 tsp. chili powder
• 1 tsp. ground cumin
• ¼ tsp. salt
• 8 oz. dried cavatappi pasta or macaroni
• Shredded cheddar cheese and/or corn chips (optional)

1. In a 5- to 6-qt. pot cook ground beef, onion, sweet pepper, and garlic over medium-high heat 5 minutes or until meat is browned. Drain off fat.

2. Stir the next seven ingredients (through salt) into meat mixture in pot. Bring to boiling; reduce heat. Simmer, covered, 15 minutes. Stir in pasta. Simmer, uncovered, 10 to 12 minutes more or until pasta is tender, stirring occasionally. If desired, serve with cheese and/or corn chips

TO MAKE AHEAD: The night before, cook pasta according to package directions. Drain, rinse, and drain again. Place in a covered container and refrigerate overnight. Cook ground beef, onion, sweet pepper, and garlic as directed in Step 1. Drain off fat. Stir in the next seven ingredients (through salt); cool meat mixture slightly. Pour meat mixture into a large bowl. Cover and refrigerate overnight. To serve, return meat mixture to the pot. Bring to a gentle boil over medium heat, stirring occasionally. Stir in pasta. Cover and cook until heated through, stirring occasionally. Serve as directed.

PER SERVING: 529 cal., 22 g fat (8 g sat. fat), 78 mg chol., 764 mg sodium, 51 g carb., 9 g fiber, 8 g sugars, 31 g pro.

TRY TURKEY

Lighten up this kid-favorite dish by using ground turkey in place of the ground beef and using chicken broth instead of the beef broth.