Turkey Chili a Roni
Satisfy your craving for comfort food with this hearty and wholesome Turkey Chili a Roni, a flavorful twist on classic chili. This one-pot wonder combines lean ground turkey, tender elbow macaroni, and a bold medley of spices like chili powder, smoked paprika, and cumin, all simmered with savory tomatoes and protein-packed kidney beans. Perfect for busy weeknights, this recipe comes together in under an hour and offers a balanced, family-friendly meal that’s both nutritious and satisfying. Customize each bowl with your favorite garnishes like shredded cheddar cheese, sour cream, and fresh cilantro for an irresistible finishing touch. Whether you're meal prepping or feeding a crowd, this turkey chili mac is sure to be a cozy hit at the dinner table!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound ground turkey
- 1 medium yellow onion, diced
- 1 medium green bell pepper, diced
- 3 cloves garlic, minced
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon crushed red pepper flakes
- 28 ounces canned diced tomatoes (with juices)
- 15 ounces canned tomato sauce
- 2 cups low-sodium chicken broth
- 15 ounces canned kidney beans, drained and rinsed
- 2 cups cooked elbow macaroni
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup shredded cheddar cheese (optional, for garnish)
- 0.25 cup sour cream (optional, for garnish)
- 2 tablespoons chopped fresh cilantro (optional, for garnish)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the ground turkey and cook, breaking it up with a wooden spoon, until browned and cooked through, about 5-7 minutes.
Add the diced onion and bell pepper to the pot. Cook, stirring occasionally, until softened, about 5 minutes.
Stir in the minced garlic, chili powder, ground cumin, smoked paprika, dried oregano, and crushed red pepper flakes. Cook for 1 minute until fragrant.
Pour in the diced tomatoes (with juices), tomato sauce, and chicken broth. Stir to combine.
Bring the mixture to a simmer, then reduce the heat to low and let it cook uncovered for 20 minutes to allow the flavors to meld.
Stir in the kidney beans, cooked elbow macaroni, salt, and black pepper. Cook for an additional 5 minutes to heat through.
Taste and adjust seasoning if necessary.
Serve hot, garnished with shredded cheddar cheese, a dollop of sour cream, and a sprinkle of fresh cilantro, if desired.
Nutrition Facts
Calories |
2841 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.3 g | 126% | |
| Saturated Fat | 33.8 g | 169% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 412 mg | 137% | |
| Sodium | 6642 mg | 289% | |
| Total Carbohydrate | 319.2 g | 116% | |
| Dietary Fiber | 56.1 g | 200% | |
| Total Sugars | 60.2 g | ||
| Protein | 169.3 g | 339% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 923 mg | 71% | |
| Iron | 27.5 mg | 153% | |
| Potassium | 5071 mg | 108% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
