Turkey Chili Mac

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

Yield: 6 servings (serving size: 1 1/3 cups)
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 306
  • Calories from fat: 29%
  • Fat: 9.9g
  • Saturated fat: 3.8g
  • Protein: 23g
  • Carbohydrate: 28.3g
  • Fiber: 4.8g
  • Cholesterol: 70mg
  • Iron: 3.4mg
  • Sodium: 718mg
  • Calcium: 172mg

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. 1. Cook pasta according to package directions, omitting salt and fat; drain.
  2. 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. 3. Add cooked pasta, beans, tomatoes, and tomato sauce. Cook 5 minutes or until thoroughly heated. Sprinkle evenly with cheese.
My Notes

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

Add Note

Turkey Chili Mac Recipe at a Glance
advertisement

More Recipes Like This

  1. Enter at least one ingredient

You want chicken? We've got it!

Chicken Tonight
Get endless recipe ideas for this dinnertime staple, emailed weekly.
We Respect Your Privacy. Privacy Policy