One-Pot Turkey Chili Mac Recipe
"I made this chili mac recipe as a healthier take on a comfort food dish. With ground turkey as the protein instead of beef, you cut down on some of the fat content you could have in a chili or mac and cheese dish. Plus, this dish gives your family a strong boost of vitamins, minerals, and fiber through the kidney beans, salsa, bell peppers, homemade chicken broth, and celery that’s included. With the fusion of all of those ingredients and some flavorful additions, such as chili seasoning and tomato sauce, you get a great taste so no one should miss the fattier alternatives to this dish. And the cheese chunks and parsley you add at the end give the dish vibrant color to make your kids and spouse excited about eating some!"
Serves6 People
Preparation Time10 min
Cooking Time15 min
Ingredients
- 1 tablespoon coconut oil or canola oil
- 1 pound ground turkey
- 1/2 teaspoon kosher salt
- 1/4 cup onion, diced
- 2 stalks of celery, diced
- 1/2 cup bell pepper, diced
- 4 cups unsalted chicken broth (I used homemade broth.)
- 1 (16-oz) jar medium thick & chunky salsa
- 1 (15-16 oz) can reduced-sodium red kidney beans, drained
- 1 (1.25-oz) packet chili seasoning mix
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Heat oil in a large saucepan over medium-high. Place ground turkey in the pan and season with salt. Cook 3-4 minutes, using your spatula to crumble the meat.
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Stir in onion, celery and bell pepper, cook for 2 more minutes until the turkey is cooked through. Add broth, salsa, beans, and seasoning mix. Bring to a boil.
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Stir in pasta; cook for 8 minutes, stirring occasionally. Meanwhile, cut cheese into small cubes. Stir in tomato sauce and cook for 1 more minute. Serve the chili with cheese and parsley.