Cheesy turkey chili mac recipe
Makes 8 servings
Ingredients
- ½ lb. lean ground turkey
- 1 small onion, diced
- 2 medium carrots, peeled and diced
- 2 stalks celery, diced
- 1 medium green bell pepper, seeded and diced
- 1 cup frozen peas
- 2 cloves garlic, minced
- 2 tsp. chili powder
- 1 tsp. ground cumin
- ½ tsp. salt
- 28 oz. can crushed tomatoes
- 1 (15-oz.) can kidney beans, rinsed and drained
- 4 oz. shredded Colby-jack cheese
- 8 oz. dry whole wheat macaroni pasta
Preparation
Cook pasta according to directions; drain and set aside. In a large pot over medium heat, cook ground turkey, onions, carrots, celery, and bell pepper until turkey is no longer pink and vegetables are softened. Stir in minced garlic, chili powder, cumin, salt, tomatoes, kidney beans, and peas. Add cooked pasta and stir to combine. Bring to a boil and then simmer for 5-10 minutes. Remove from heat and stir in the shredded Colby-jack cheese. Serve immediately.
Nutrition analysis per serving: 300 calories, 5 g fat, 20 g protein, 45 g carbohydrate, 8 g fiber, 580 mg sodium
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