Thermos Chili Mac
Ingredient allergen flags: Wheat
Check actual labels and cross-contact. Allergen guidance and swaps
Fresh elbow pasta is stirred through a portion of the book's turkey-and-bean chili.
Ingredients
- 10 1/2 oz (300 g) dry elbow pasta
- Plus four of the eight servings of 3.2 Half-Meat Three-Bean Chili.
Method
- Use four equal servings of Half-meat chili (3.2), one serving for each finished portion. Cook elbow pasta fresh according to its package and drain.
- Stir pasta and chili together in one pot and heat, stirring, until the mixture reaches 165°F (F5 leftovers row, Sources). The chili is already seasoned; mix thoroughly before packing.
- Preheat each insulated container with boiling water; let stand a few minutes, then empty it. Immediately fill with the piping-hot mixture. Keep closed until lunchtime and hold at 140°F or above (F4, Sources). Pack only the portion you will eat and discard leftovers after lunch.
Allergy / dietary substitutions
Wheat: use labeled wheat-free elbow pasta and check its other ingredients. The chili component contributes its own ingredient-derived flags; check every product used in that recipe.
Training-day additions
Pack extra bread (adds wheat) and a whole piece of fruit separately.
Store / pack
Pack hot in a preheated insulated container and keep closed until lunchtime at 140°F or above (F4, Sources). No fixed holding time is specified by F4; check the container maintains hot holding and discard leftovers after lunch.
Approximate nutrition / serving
540 kcal · Protein 31 g · Carbohydrate 89 g · Fat 7 g
Food images are AI-generated illustrations. This recipe is not medical or nutrition advice.
Wash hands and produce; separate raw animal foods from ready-to-eat food. See Keep good food safe.
Safety: food-safety basics · Allergies: allergen guidance · nutrition method.
How the nutrition estimates are made
Each recipe reports approximate calories, protein, carbohydrate and fat per equal serving of its stated base batch. P = protein; C = carbohydrate; F = fat.
One ingredient, one weighed amount
The source stores edible ingredient grams and a USDA FoodData Central SR Legacy record. Dry pasta, oats, rice and lentils use dry weights; raw and cooked meat use matching records. Water and measured seasonings are included.
The calculation
For each nutrient: multiply ingredient grams by the USDA value per 100 g, divide by 100, sum the batch and divide by servings. Round calories to the nearest 10 kcal and macronutrients to the nearest gram.
What can change the result
Brand, draining, natural variation and cooking losses affect the real meal. Canned black/white beans use cooked unsalted bean proxies. Red lentils use generic lentils. The method assumes all listed oil and edible food are consumed; it does not model nutrient retention or evaporation.
What the estimate does not claim
Sides, training-day additions, substitutions and allergy swaps are excluded. Sodium, vitamins and minerals are not reported. These are ingredient estimates, not laboratory results, an assessment of your whole diet or a daily intake target.
Sources and ingredient records
- F1: USDA FSIS: Leftovers and Food Safety
- F4: USDA FSIS: Keeping Bag Lunches Safe
- F5: FoodSafety.gov: Safe Minimum Internal Temperatures
- D1: USDA: FoodData Central / SR Legacy
- A1: FDA: Food Allergies / Nine Major Allergens
- A2: FARE: Substitutes for Common Allergens
- A3: FARE: Avoiding Cross-Contact
- A4: FDA: Allergen Guidance FAQ / Coconut
- 10 1/2 oz (300 g) dry elbow pasta — USDA SR Legacy FDC 169736; 300 edible g
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