Recipe: One Pot Chili Mac

I'm a sucker for any kind of chili mac, goulash, pasta & meat type of dish. It's comfort food - it's warm - it cozy. 

This recipe is all of that in one - it's cheesy, tomatoey, noodley and just delicious! 

I decided to start a little healthier and use ground turkey in the recipe. I find that when it's in things - like a casserole - I can't really tell the difference in ground beef or turkey. Side by side I probably could but I'm not paying attention like I am when I'm eating a hamburger. 

It's a simple recipe - brown the ground turkey with onions, garlic and olive oil...

Then dump everything else in - including the pasta - it cooks in the broth. I think if I had it to do over I would have a little less pasta and a maybe only one can of beans. This ratio pretty much soaked up all the liquid. So it's up to you - as far as how do you like your chili mac.

As you see - all of the liquid is gone. Less macaroni next time. 

Add some cheese...

And One Pot Chili Mac is served! 

One Pot Chili Mac

  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 onion, diced
  • 1 lb ground turkey
  • 4 cups chicken broth
  • 1 (14.5-ounce) can diced tomatoes
  • 1 can pinto beans, drained and rinsed
  • 1 can kidney beans, drained and rinsed
  • 2 teaspoons chili powder
  • 1 1/2 teaspoon cumin
  • Kosher salt and freshly ground black pepper, to taste
  • 10 ounces uncooked elbows pasta
  • 3/4 cup shredded cheddar cheese
  • Heat olive oil in a large skillet or Dutch oven over medium high heat. Add garlic, onion and ground turkey, and cook until browned, about 3-5 minutes.
  • Stir in chicken broth, tomatoes, beans, chili powder and cumin; season with salt and pepper, to taste. Bring to a simmer and stir in pasta. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 13-15 minutes.
  • Remove from heat. Top with cheese and cover until melted, about 2 minutes.

Recipe adapted from

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