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One Pot Turkey Chili Mac served in a bowl with fresh toppings

One-Pot Turkey Chili Mac

A delightful dish that combines chili and macaroni in one easy-to-prepare pot, offering a warm, hearty meal perfect for busy nights or lazy weekends.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 tablespoon extra virgin olive oil for that rich, aromatic base
  • 1 lb ground turkey juicy and lean, perfect for a hearty bite
  • 1 small onion, chopped adds a sweet and pungent flavor
  • 1 small green pepper, chopped provides a crisp texture and vibrant color
  • 2 cloves garlic, minced delivers an aromatic kick
  • 3 cups low-sodium chicken broth ensuring a flavorful, yet light broth
  • 1 14.5 oz can diced tomatoes, not drained gives a saucy element with a touch of sweetness
  • 1 15 oz can light red kidney beans, rinsed and drained adds protein and a creamy texture
  • 1 tablespoon chili powder giving a bold, spicy note
  • 1.5 teaspoons cumin for an earthy warmth
  • 0.5 teaspoon oregano lends a herby aroma
  • 0.5 teaspoon kosher salt enhances all the flavors
  • 0.25 teaspoon black pepper to give a subtle heat
  • 8 oz elbow macaroni the classic pasta choice that offers comfort
  • 2 cups shredded cheddar cheese for a melty, cheesy topping
  • to taste Extra toppings (avocado, Greek yogurt or sour cream, pickled jalapeños, sliced green onions, chopped fresh cilantro, hot sauce) for a customizable finish

Method
 

Preparation
  1. In a large pot, heat the olive oil over medium heat. Add the ground turkey, chopped onion, and chopped green pepper. Sauté for 7-8 minutes until the vegetables are tender and the turkey is cooked through.
  2. Add the minced garlic to the pot and sauté for an additional 30 seconds until fragrant.
  3. Pour in the chicken broth, diced tomatoes (with their juices), rinsed kidney beans, and all the seasonings. Stir well to combine and bring to a simmer.
  4. Stir in the elbow macaroni and bring back to a boil. Reduce the heat and maintain a gentle simmer for approximately 12 minutes, or until the pasta is tender.
  5. Stir in one cup of the shredded cheddar cheese until it melts into the mixture.
  6. Turn off the heat and sprinkle the remaining cup of cheese on top. Cover the pot for an additional 2 minutes to melt the cheese.
  7. Serve immediately and enjoy every melty, savory bite!

Notes

Use freshly grated cheese for better melting properties. For a spicier kick, add diced jalapeños or a few dashes of hot sauce. Experiment with different beans or add corn for extra texture.