One-Skillet Turkey Chili Mac
A hearty and flavorful one-skillet meal featuring ground turkey, chili spices, beans, and macaroni, topped with melted cheddar cheese.
35 mins
4 servings
Ingredients
- ⅔ pound Ground Turkey Meat
- 1 ½ cups Low Sodium Chicken Broth
- 2 cloves of Garlic
- ¾ Red Bell Pepper
- ⅔ (14.5 oz) can of Red Kidney Beans (Canned)
- 1 ¼ Scallion
- ⅔ (14.5 oz) can of Tomatoes Diced (Canned)
- ¾ Yellow Onion
- 5 ounces Elbow Pasta
- 1 cup Shredded Mild Cheddar Cheese
- ¾ Sour Cream
- ⅔ teaspoon Kosher Salt
- 1 ½ tablespoons Chili Powder
- ⅔ teaspoon Ground Cumin
- ⅔ teaspoon Paprika (Smoked)
- 2 teaspoons Olive Oil
Directions
- Heat the olive oil in a large deep skillet or Dutch oven over medium-high heat. Add the ground turkey and cook, breaking it up, until no longer pink, about 5 to 6 minutes.
- Stir in the yellow onion and red bell pepper. Cook 3 to 4 minutes until softened. Add the garlic, chili powder, cumin, smoked paprika, and salt; cook about 30 seconds until fragrant.
- Add the diced tomatoes, kidney beans, chicken broth, and uncooked elbow pasta. Stir well and bring to a boil.
- Reduce heat to medium-low, cover, and simmer 12 to 14 minutes, stirring once or twice, until the pasta is tender and most of the liquid is absorbed.
- Remove from heat and stir in 1 cup of the cheddar until melted. Taste and adjust salt.
- Sprinkle the remaining 1/2 cup cheddar on top, cover 1 to 2 minutes to melt, then serve topped with sliced scallions and sour cream if you like.
