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Turkey Chili Mac

Prep time 10 mins
Cook time 20 mins
Yield 6 servings (serving size: 1 1/3 cups)
Chop the stewed tomatoes in the can with clean kitchen shears.

Ingredients

  • 1 cup uncooked enriched multigrain elbow macaroni (such as Barilla Plus)
  • Cooking spray
  • 1 pound ground turkey breast
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 1 teaspoon chili powder
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1 (16-ounce) can kidney beans, rinsed and drained
  • 1 (14.5-ounce) can stewed tomatoes, chopped and undrained
  • 1 (8-ounce) can tomato sauce
  • 3/4 cup (3 ounces) shredded 2% reduced-fat sharp Cheddar cheese

Nutrition Information

  • calories 306
  • caloriesfromfat 29 %
  • fat 9.9 g
  • satfat 3.8 g
  • protein 23 g
  • carbohydrate 28.3 g
  • fiber 4.8 g
  • cholesterol 70 mg
  • iron 3.4 mg
  • sodium 718 mg
  • calcium 172 mg

How to Make It

  1. Cook pasta according to package directions, omitting salt and fat; drain.

  2. While pasta cooks, heat a Dutch oven over medium-high heat. Coat pan with cooking spray; add turkey, onion, and next 5 ingredients. Cook 7 minutes or until turkey is browned, stirring to crumble.

  3. Add cooked pasta, beans, tomatoes, and tomato sauce. Cook 5 minutes or until thoroughly heated. Sprinkle evenly with cheese.

Oxmoor House Healthy Eating Collection