Craving a comfort food mashup that'll make your taste buds dance? Get ready to fall in love with Turkey Chili Mac and Cheese - the ultimate one-pot wonder that combines the hearty warmth of chili with the irresistible creaminess of mac and cheese! This protein-packed dish is not just a meal; it's a flavor explosion that will transform your dinner routine from boring to extraordinary. Perfect for busy weeknights or when you want to impress your family with a delicious, satisfying meal that comes together in less than an hour.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 lb ground turkey
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) diced tomatoes
- 1 cup elbow macaroni
- 2 cups shredded cheddar cheese
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cups chicken broth
- 1 tablespoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Begin by gathering all your ingredients: ground turkey, kidney beans, diced tomatoes, elbow macaroni, shredded cheddar cheese, onion, garlic, chicken broth, chili powder, cumin, salt, and pepper.
- In a large pot or Dutch oven, heat a tablespoon of olive oil over medium heat. Once the oil is hot, add the chopped onion and sauté for about 3-4 minutes until it becomes translucent.
- Add the minced garlic to the pot and sauté for an additional 1-2 minutes until fragrant, being careful not to burn it.
- Next, add the ground turkey to the pot. Cook for about 5-7 minutes, breaking it up with a wooden spoon, until it is browned and cooked through.
- Once the turkey is cooked, stir in the chili powder, cumin, salt, and pepper. Mix well to ensure the spices coat the meat evenly.
- Pour in the diced tomatoes (with their juices) and the drained kidney beans. Stir to combine all the ingredients.
- Add the chicken broth to the pot and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer for about 10 minutes to allow the flavors to meld.
- While the chili is simmering, cook the elbow macaroni according to the package instructions in a separate pot. Drain and set aside.
- After the chili has simmered, stir in the cooked elbow macaroni and mix well. Allow the chili mac to cook for an additional 5 minutes on low heat.
- Remove the pot from heat and gradually stir in the shredded cheddar cheese until it is melted and creamy.
- Serve the Turkey Chili Mac and Cheese hot, garnished with additional cheese or chopped green onions if desired. Enjoy your meal!
Tips
- For extra flavor, consider using a blend of cheeses like sharp cheddar and monterey jack.
- Make sure to drain and rinse kidney beans thoroughly to reduce excess sodium.
- Don't overcook the macaroni - aim for al dente to prevent mushy texture.
- If the chili seems too thick, add a little extra chicken broth to reach desired consistency.
- For a spicier version, add a dash of cayenne pepper or use hot chili powder.
- Leftovers can be stored in the refrigerator for 3-4 days and reheat beautifully.
- For a healthier version, use whole wheat macaroni and lean ground turkey.
- Garnish with fresh herbs like cilantro or green onions for added freshness.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 35g
Protein: 35g
Fat: 18g
Saturated Fat: 8g
Cholesterol: 95mg
