Turkey Macaroni Chili
Warm up your weeknight dinners with this hearty and flavorful Turkey Macaroni Chili—a comforting one-pot dish that combines the richness of a classic chili with the satisfying bite of tender elbow macaroni. Lean ground turkey pairs perfectly with a medley of aromatic spices like chili powder, cumin, and paprika, while wholesome ingredients such as diced tomatoes, kidney beans, and bell peppers add a nutritious touch. Simmered in a savory broth, the macaroni absorbs all the bold flavors, creating a thick and cozy chili that's ready in just 45 minutes. Perfect for feeding a crowd, this dish is not only easy to prepare but also customizable—top it with shredded cheddar cheese and fresh cilantro for an irresistible finishing flourish. Whether you're looking for a weeknight meal or a crowd-pleasing recipe, this turkey mac-and-chili fusion is destined to become a family favorite!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound ground turkey
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 1 medium bell pepper, diced (any color)
- 2 tablespoons tomato paste
- 2 teaspoons chili powder
- 1.5 teaspoons ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 14.5 ounces canned diced tomatoes, with juice
- 15 ounces canned kidney beans, drained and rinsed
- 3 cups chicken or vegetable broth
- 2 cups dry elbow macaroni
- 1 cup shredded cheddar cheese (optional, for serving)
- 0.25 cup 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 apart with a wooden spoon, until browned and cooked through, about 6-8 minutes. Drain any excess fat if necessary.
Add the diced onion and bell pepper to the pot and cook for 3-4 minutes until softened.
Stir in the minced garlic and cook for an additional minute until fragrant.
Mix in the tomato paste, chili powder, ground cumin, paprika, dried oregano, salt, and black pepper. Stir well to coat the meat and vegetables with the spices.
Pour in the canned diced tomatoes (with their juice), kidney beans, and chicken or vegetable broth. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low and let it simmer for 10 minutes to allow the flavors to meld together.
Stir in the dry elbow macaroni and cook uncovered, stirring occasionally, for 8-10 minutes or until the pasta is tender and the chili has thickened slightly.
Taste and adjust seasoning if needed (add more salt, pepper, or spices based on your preference).
Serve hot, topped with shredded cheddar cheese and fresh cilantro if desired.
Nutrition Facts
Calories |
532 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.0 g | 23% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 76 mg | 25% | |
| Sodium | 1086 mg | 47% | |
| Total Carbohydrate | 63.4 g | 23% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 6.1 g | ||
| Protein | 32.2 g | 64% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 201 mg | 15% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 606 mg | 13% | |
*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.
