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One-Pot Chili Mac

One-Pot Chili Mac

One-Pot Chili Mac

One-Pot Chili Mac


1 pound lean ground turkey

1 small onion, chopped

1/4 cup chopped green pepper

1 teaspoon olive oil

2 cups water

1 can (15 ounces) pinto beans, rinsed and drained

1 can (14-1/2 ounces) reduced-sodium beef broth

1 can (14-1/2 ounces) diced tomatoes with mild green chilies, undrained

1 can (8 ounces) no-salt-added tomato sauce

2 teaspoons chili powder

1 teaspoon ground cumin

1/2 teaspoon dried oregano

2 cups uncooked multigrain penne pasta

1/4 cup reduced-fat sour cream

1/4 cup minced fresh cilantro


In a large saucepan coated with cooking spray, cook the turkey, onion and pepper in oil over medium heat until meat is no longer pink; drain.

Stir in the water, beans, broth, tomatoes, tomato sauce, chili powder, cumin and oregano.

Bring to a boil. Add pasta; cook for 15-20 minutes or until tender, stirring occasionally.

Serve with sour cream; sprinkle with cilantro.

Yield: 6 servings (2 quarts).


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