Turkey-Macaroni Chili
Submitted by wendy888
Ground turkey, elbow macaroni, and chili spices simmered together in one Dutch oven. Topped with Parmesan and ready in under an hour, this is the weeknight comfort food your family will request on repeat.
YIELD
8 servingsPREP
20 minCOOK
30 minREADY
50 minChili meets mac in this one-pot wonder that feeds a crowd without breaking a sweat.
Ground turkey browns up with onion and green pepper, then elbow macaroni cooks right in the chicken broth so it soaks up every drop of flavor. Tomato sauce, chili powder, a splash of vinegar, and a pinch of sugar bring that tangy, smoky depth.
A generous shower of grated Parmesan on top ties the whole bowl together.
Pro Tips
- Cook the macaroni directly in the broth rather than separately for maximum flavor absorption
- Don’t skip the vinegar and sugar combo; it balances the tomato sauce beautifully
- Let it rest a few minutes off the heat before serving so the sauce thickens up
Variations
- Swap ground turkey for ground chicken or lean beef
- Add a can of kidney beans for a heartier, more traditional chili vibe
- Stir in diced jalapeños or a dash of cayenne if you like heat
Ingredients
Directions
Heat oil in 4 qt. dutch oven over medium-high heat until hot.
Crumble turkey into dutch oven; stir in onion and green pepper.
Cook until turkey is no longer pink; drain, reserving juices in dutch oven.
Stir broth into juices.
Heat to boiling.
Stir in macaroni; reduce heat.
Simmer, stirring frequently, until broth is almost absorbed, about 10 minutes.
Stir in turkey mixture and remaining ingredients except 2 tablespoons of cheese.
Cook over low heat 10 mins.
Salt and pepper to taste.
Sprinkle rest of cheese on and serve.
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