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.


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)


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).


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.

Nutrition Information