Turkey Chili Mac

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

Yield:

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

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

Preparation

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
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