One-Pot Turkey Chili Mac
One-pot turkey chili mac is full of ground turkey, beans, diced tomatoes and chili seasonings, plus elbow pasta and plenty of cheese to bring it together. This easy dinner is ready in just 30 minutes and is sure to be a family favorite!
Yield: 6 servings
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 lb. ground turkey
- 1 small onion, chopped
- 1 small green pepper, chopped
- 2 cloves garlic, minced
- 3 cups low-sodium chicken broth
- 1 (14.5 oz.) can diced tomatoes (not drained)
- 1 (15 oz.) can light red kidney beans, rinsed and drained
- 1 tablespoon chili powder
- 1 ½ teaspoons cumin
- ½ teaspoon oregano
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 8 oz. elbow macaroni
- 2 cups shredded cheddar cheese
Optional toppings:
- Extra cheese, avocado, Greek yogurt or sour cream, pickled jalapeños, sliced green onions, chopped fresh cilantro, hot sauce, etc.
Instructions
- Heat oil in a large pot. Add the ground turkey, onion and pepper and sauté for 7-8 minutes, until the vegetables are tender and the turkey is cooked through. Be sure to break up the turkey with a spatula as it cooks.
- Add the garlic and sauté for another 30 seconds.
- Add the chicken broth, diced tomatoes, beans and seasonings. Bring to a simmer. Add the pasta, return to a boil, then reduce to maintain a simmer and cook for 12 minutes, or until the pasta is tender, stirring every few minutes.
- Stir in one cup of the shredded cheese until melted. Turn off the heat then add the remaining cup of cheese to the top of the pasta. Cover and let sit for 2 minutes to melt the cheese.
- Serve immediately and enjoy!
Notes
Ground turkey: Lean ground turkey (the 93% lean kind) is my go-to here. You could also substitute lean ground beef, just be sure to drain off any excess grease.
Beans: Light red kidney beans are my preferred type, but regular kidney beans would work too. You could also try this recipe with black beans, pinto beans or chili beans if you prefer.
Pepper: I use just a regular green bell pepper, but any color would work.
Diced tomatoes: Feel free to use a can of regular diced tomatoes or opt for a fire-roasted diced or petite diced.
Cheese: Cheddar is an easy go-to, but you can absolutely swap in some pepper Jack or Monterey Jack or use a Mexican blend cheese. Even some American cheese to get all melty in there.
How to store leftovers: For the fridge: Let the chili mac cool, then transfer it to a container with a lid and keep in the refrigerator for up to 5 days. For the freezer: Let it cool and then pack it up in a ziptop freezer bag or a freezer safe container. It will keep for 4-6 months.
How to reheat: If frozen, thaw it in the fridge overnight. Reheat in a bowl in the microwave for 30-45 seconds at a time, stirring in between, until heated through. Or heat in a pot on the stove, stirring regularly. If the chili mac has gotten too thick, add a splash of chicken broth to get it to the right consistency.
Video
Nutrition
Serving: 1serving | Calories: 506kcal | Carbohydrates: 26g | Protein: 36g | Fat: 30g | Saturated Fat: 11g | Polyunsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 528mg | Fiber: 4g | Sugar: 3g
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