This post was sponsored by No Yolks as part of an Influencer Activation for Influence Central and all opinions expressed in my post are my own.
Dinner time at my house can be hectic, at best. We are all usually tired by that time of the day and, with 6 kids in the house, someone always has a last-minute homework assignment they are rushing to do or some other emergency that needs my immediate attention. That often means that dinner is something that is thrown together in whatever spare moments we have. These quick weeknight Cheesy Chili Noodles are quick to throw together and and always a huge hit.
Chile is always a hit at my house but sometimes we like to change things up. We’ve often served chili over macaroni or spaghetti noodles as a fun variation. Lately we’ve been replacing quite a few of our favorite noodle dishes with No Yolks.
I grew up on No Yolks so it’s a bit of a comfort food for me. No Yolks are enriched egg white noodles made from egg whites and no cholesterol. I love that they are low in fat and sodium.
We always keep some on hand for quick weeknight meals.
Cheesy Chili Noodle Ingredients
- 1 pound of hamburger
- 1 bell pepper, diced
- 2 onions, chopped
- 4 cans of beans (any variety), drained and rinsed
- 1 can of tomatoes
- 1 small can of tomato paste
- 4 cups of water
- 1 tsp chili powder
- 1/2 tsp salt
- 1 tsp black pepper
- 1 package No Yolks egg noodles
- Cheddar cheese, shreddded
Cheesy Chili Noodle Preparation
Cook the hamburger until brown then add in the diced bell pepper and chopped onions. Add in the seasonings.
Add in the canned beans, tomatoes, tomato paste and water.
Simmer for 45 minutes to an hour or until the chili cooks down and thickens up.
In the meantime, cook the No Yolks egg noodles according to the directions on the package.
Sprinkle the top with shredded cheese and serve.
On my list to try is this Philly Cheese Steak Stroganoff Skillet:
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