Turkey Chili Macaroni
Transform weeknight dinners with this hearty and flavorful Turkey Chili Macaroni recipe—a one-pot wonder that combines the bold spices of a classic chili with the creamy comfort of cheesy macaroni. Featuring lean ground turkey, tender elbow pasta, and a medley of nutritious ingredients like kidney beans, bell peppers, and diced tomatoes, this dish delivers big flavor in just 45 minutes. Seasoned with chili powder, cumin, paprika, and oregano, then finished with a melty layer of cheddar cheese, it’s an irresistible blend of spice and savory goodness. Perfect for busy families, this recipe not only saves time but also satisfies cravings for a wholesome, comforting meal that serves six. Serve it piping hot with a garnish of fresh green onions for an extra pop of color and crunch!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound ground turkey
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 medium green bell pepper, diced
- 2 tablespoons chili powder
- 1.5 teaspoons ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons tomato paste
- 14.5 ounces diced tomatoes, canned
- 15 ounces kidney beans, drained and rinsed
- 4 cups chicken broth
- 2 cups elbow macaroni, uncooked
- 1 cup shredded cheddar cheese
- 2 tablespoons green onions, sliced (optional for garnish)
Instructions
Heat olive oil in a large pot or Dutch oven over medium heat.
Add the ground turkey, breaking it up with a wooden spoon, and cook until fully browned, about 5–7 minutes. Drain any excess fat if necessary.
Add the diced onion, garlic, and bell pepper to the pot. Cook until the vegetables are softened, about 3–4 minutes.
Stir in chili powder, cumin, paprika, oregano, salt, and black pepper, coating the meat and vegetables evenly in the spices.
Add the tomato paste and cook, stirring constantly, for 1–2 minutes to deepen the flavor.
Stir in the diced tomatoes (with their liquid), kidney beans, and chicken broth. Bring the mixture to a gentle simmer.
Add the uncooked elbow macaroni to the pot and stir well. Cover the pot and cook for 10–12 minutes, stirring occasionally, until the macaroni is tender and has absorbed much of the liquid.
Remove the pot from heat and stir in the shredded cheddar cheese until melted and well incorporated.
Taste and adjust seasoning if needed. Garnish with sliced green onions, if desired, before serving.
Serve hot and enjoy your comforting Turkey Chili Macaroni!
Nutrition Facts
Calories |
475 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.3 g | 22% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 74 mg | 25% | |
| Sodium | 1006 mg | 44% | |
| Total Carbohydrate | 49.9 g | 18% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 5.4 g | ||
| Protein | 31.6 g | 63% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 204 mg | 16% | |
| Iron | 4.4 mg | 25% | |
| Potassium | 656 mg | 14% | |
*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.
