One-Pot Turkey Chili Mac

Chili and mac and cheese in one pot: lean ground turkey, kidney beans and elbow macaroni simmered in a smoky tomato sauce and finished with melty cheddar.

Ingredients

• 1 lb ground turkey
• 1 onion, finely diced
• 3 garlic cloves, minced
• 12 oz elbow macaroni
• 28 oz can crushed tomatoes
• 3 cups chicken broth
• 15.5 oz can kidney beans, rinsed
• 1 cup shredded cheddar
• ¼ cup sour cream
• 2 green onions, sliced

From your pantry: 1 tbsp oil, 2 tbsp tomato paste, 1 tbsp chili powder, 1 tsp ground cumin, ½ tsp dried oregano, 1 tsp smoked paprika, 1 tsp sugar, 1 tsp salt.

Instructions

1. Heat the oil in a large pot over medium-high heat. Cook the turkey and onion, breaking up the meat, until no pink remains, 7 to 8 minutes. Add the garlic, tomato paste and spices and stir 1 minute.
2. Pour in the crushed tomatoes, broth, sugar and salt and bring to a boil.
3. Stir in the macaroni and beans, lower the heat to medium-low and cover. Simmer, stirring every few minutes so nothing sticks, until the pasta is tender, 12 to 15 minutes. Add a splash of water if it gets too thick.
4. Turn off the heat, stir in half the cheddar and taste for salt.
5. Serve in bowls topped with the rest of the cheese, a spoonful of sour cream and green onions.

Tip: Stir often while the macaroni cooks. The starch thickens the sauce quickly and can catch on the bottom of the pot.

Nutrition per serving

Good for

Adapted from Spend With Pennies.

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