Chili Mac Thermos Lunch
See how to pack this chili mac in a thermos so it stays hot for hours and your kids can enjoy a hearty meal at school.
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Ingredients
- 1 lb ground turkey or beef
- 1 medium onion, diced
- 2 tablespoons chili powder
- 2 teaspoons cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 3 cloves garlic, minced
- 15- ounce can of diced tomatoes
- 15- ounce can of tomato sauce
- 4- ounce can of green chilis
- 15- ounce can of red kidney beans, rinsed and drained
- 15- ounce can of black beans, rinsed and drained
- 8 ounces elbow macaroni
- 2 ½ cups chicken or beef broth
- ½ cup shredded Cheddar cheese, plus more for topping
Instructions
Cook the chili mac:
- In a large skillet, brown the beef over medium-high heat. Add the onions, spices, salt, and garlic. Sauté until fragrant, and the onions are translucent.
- Add the tomatoes, sauce, chilis, beans, macaroni, and broth, and stir to combine. Bring to a boil, then reduce heat to medium and simmer for 12 to 15 minutes or until the macaroni is al dente.
- Remove from heat and stir in ½ cup of cheese until it’s completely melted.
To pack in a Thermos:
- Preheat the thermos container with boiling water. This step is optional, but it helps.
- Heat the chili mac in the microwave or stovetop to a piping-hot temperature.
- Drain the water from the thermos.
- Fill the thermos with about 1 ½ cups of chili mac, and top with additional cheese.
- Close the thermos container and pack it inside a lunch bag with your choice of snacks.
- Include an ice pack to keep the other ingredients chilled if needed.
Nutrition
Serving: 1 lunch | Calories: 346kcal | Carbohydrates: 48g | Protein: 25g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 43mg | Sodium: 1156mg | Potassium: 904mg | Fiber: 10g | Sugar: 6g | Vitamin A: 972IU | Vitamin C: 17mg | Calcium: 134mg | Iron: 5mg
