Turkey Chili Mac
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 teaspoon salt, or more to taste
- 2 tablespoons chili powder, or to taste
- 1 teaspoon ground black pepper
- 1 teaspoon ground cumin
- 1 teaspoon unsweetened cocoa powder
- ½ teaspoon ground dried chipotle pepper, or more to taste
- ½ teaspoon dried oregano
- 1 pinch ground cinnamon
- 3 cloves garlic, minced
- 4 cups chicken broth, or more as needed
- 1 (10 ounce) can diced tomatoes with green chile peppers
- 1 cup tomato sauce
- 1 pound coarsely chopped cooked turkey
- 1 (15 ounce) can pinto beans, rinsed and drained
- 1 cup elbow macaroni
- ½ cup grated white Cheddar cheese
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Instructions
- Heat olive oil in a pot over medium-high heat. Add onion and 1 teaspoon salt; cook and stir until onion starts to soften and turns translucent, about 5 minutes.
- Meanwhile, combine chili powder, cumin, black pepper, cocoa powder, ground chipotle, oregano, and cinnamon in a small bowl. Add spice mixture and garlic to onion; cook and stir, 1 to 2 minutes.
- Stir in 4 cups chicken broth, diced tomatoes with chiles, and tomato sauce; increase heat to high and bring to a simmer. Reduce heat to medium-low; simmer, stirring occasionally, for 15 minutes.
- Add turkey and more chicken broth if needed; cook, stirring occasionally, 15 minutes more.
- Taste; adjust seasonings as needed. Increase heat to high; bring to a boil. Stir in pinto beans and elbow macaroni; cover pot tightly with a lid. Cook, covered, until pasta is just barely tender, about 5 minutes.
- Turn off heat; remove lid and stir well. Cover; let sit for 5 minutes. Uncover; stir in Cheddar cheese and serve immediately.
Source
Original recipe: View Original