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

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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


  • 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. 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.
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