The Regimen Chili Mac

Yield: 4 servings
Calories: 600
Theme: New
Rating:  This recipe has not been rated

Follow this recipe from Haylie Pomroy's protein-cycling plan to serve up a chili macaroni packed with protein. Leftovers, in this case, will be a rarity. So enjoy the beefy, saucy deliciousness while it lasts. Get started on The Regimen today and try more Regimen-ready recipes.


Image Credit: Haylie Pomroy


  • 3 cups brown rice macaroni
  • 1 pounds lean ground beef
  • 1 cup chopped onion
  • 2/3 cup chopped green bell pepper
  • 2 cups tomato sauce (sugar free and organic, or homemade
  • 2 tbsp tomato paste
  • 1 1/2 tsp prepared mustard
  • 1 1/2 tsp tamari
  • 1 1/4 tsp chili powder
  • 1/2 tsp dried oregano
  • 3/8 tsp powdered Stevia
  • 1/4 tsp sea salt
  • 1/8 tsp black pepper


1. Heat a large pot of water to boiling. Add brown rice macaroni and cook according to package directions. 


2. Meanwhile, heat a large skillet over medium heat. Cook the beef, onions, and green peppers together, stirring until the beef is crumbled and browned.


3. Stir in the remaining ingredients, and reduce the heat to medium-low. Cover and cook 15 minutes, stirring occasionally.  


4. Stir the cooked macaroni into the beef mixture. 


5. Serve.

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