Turkey Chili Mac

Chop the stewed tomatoes in the can with clean kitchen shears.


6 servings (serving size: 1 1/3 cups)

Recipe from

Oxmoor House

Recipe Time

Prep: 10 Minutes
Cook: 20 Minutes

Nutritional 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


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


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.

Gretchen Brown,

Oxmoor House Healthy Eating Collection,

Oxmoor House

September 2006
My Notes

Only you will be able to view, print, and edit this note.

Add Note