Turkey Macaroni Chili
Ingredients
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1-1/2 tsp vegetable oil
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1 tsp minced garlic
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1/2 cup finely chopped carrots
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1 cup diced onion
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8 ounces ground turkey
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1 (19-ounce) can crushed tomatoes
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2 cups chicken stock
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1-1/2 cups peeled and diced potatoes
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3/4 cup canned red kidney beans, drained
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3/4 cup corn kernels
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2 tbsp tomato paste
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1-1/2 tsp chili powder
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1-1/2 tsp dried oregano
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1-1/2 tsp dried basil
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1/3 cup dry elbow macaroni
Directions
In a large nonstick saucepan, heat oil over medium heat; add garlic, carrots, and onions and cook for 5 minutes or until softened, stirring occasionally. Add turkey, stirring to break it up; cook for 2 minutes or until no longer pink.
Stir in the tomatoes, stock, potatoes, beans, corn, tomato paste, chili powder, oregano, and basil. Bring the mixture to a boil, then reduce heat to low; cover and simmer for 20 minutes.
Turn heat to medium-high and bring to a boil again; add the macaroni and cook for 12 minutes, or until pasta is al dente.
Serves 8
Each serving contains about 240 calories, 6 g fat, 1.5 g saturated fat, 0 g trans fat, 0 mg cholesterol, 552 mg sodium, 30 g carbohydrate, 4 g fiber, 7 g sugars, and 13 g protein.
Reviewed Date: --