How To make Turkey Macaroni Chili
Ingredients
1-1/2
teaspoon
vegetable oil
1
teaspoon
garlic, minced
1/2
cup
carrots, finely chopped
1
cup
onions, chopped
8
oz
turkey, ground
19
oz
tomatoes, can, crushed
2
cup
chicken stock
1 1/2
cup
potatoes, peeled, diced
3/4
cup
red kidney beans, canned, drained
3/4
cup
corn, kernels
2
tablespoon
tomato paste
1 1/2
teaspoon
chili powder
1 1/2
teaspoon
oregano, dried
1 1/2
teaspoon
basil, dried
1/3
cup
macaroni, elbow
Directions:
In a large non-stick saucepan, heat oil over medium heat; add garlic, carrots and onions and cook for 8 minutes or until softened, stirring occasionally.
Add turkey and cook, stirring to break it up, for 2 minutes or until no longer pink. Add tomatoes, stock, potatoes, beans, corn, tomato paste, chili, oregano and basil; bring to a boil, reduce heat to low, cover and simmer for 20 minutes.
Bring to a boil and add macaroni; cook for 12 minutes or until pasta is tender but firm.
Nutritional Information Per Serving (1/8 serving):
Calories: 240, Fat: 6 g, Carbohydrate: 35 g, Protein: 13 g,
Sodium: 552 mg, Cholesterol: 0 mg, Fiber: 5 g
Diabetic Exchanges:
1-1/2 Starch, 2 Vegetables, 1/2 Lean Meat, 1 Fat
How To make Turkey Macaroni Chili's Videos
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Make this Turkey Black Bean Corn Chili to satisfy your chili cravings in a much healthy way & even during weeknights. This Healthy Turkey Chili made in the Instant Pot is a delicious one pot meal made with Black Bean, Pinto bean & extra lean ground turkey. And yes you can make easy Turkey Chili during weeknights and under 30 mins.
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Rich, hearty, and healthy, this Turkey Chili recipe is a flavorful and comforting dish for an easy weeknight dinner. Loaded with ground turkey, tender kidney beans, and tomatoes, this chili will warm you right up! Even better, this chili freezes wonderfully so that you can have this filling, delicious, flavorful dish ready to go on another busy day. This is one of the recipes we make at our house almost every week, it's just an easy to make, quick and delicious recipe that really fills you up.
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Instant Pot Turkey Chili- Everyday Food with Sarah Carey
Sarah Carey shows us that browning the ground turkey and aromatics on the Saute setting of the Instant Pot before simmering is essential for depth of flavor in this one-hour chili.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Rachael Ray's Ranch-Style Turkey Chili | 30 Minute Meals | Food Network
Lean seasoned ground turkey adds flavor, without fat, to Rachael's chili!
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Rachael Ray creates easy dishes that only take 30 minutes to make. From comfort food to sophisticated fare for company, she puts great food on the table with plenty of time to enjoy her family and friends.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Ranch-Style Turkey Chili
Recipe courtesy of Rachael Ray
Total: 35 min
Prep: 10 min
Cook: 25 min
Yield: 4 servings
Level: Easy
Ingredients
4 poblano peppers
2 large corn muffins, store-bought
2 tablespoons EVOO
2 pounds ground turkey
Kosher salt and freshly ground black pepper
4 cloves garlic, finely chopped
1 large onion, finely chopped
2 tablespoons cumin, a couple of palmfuls
1 tablespoon coriander, a palmful
One 14-ounce can pinto or white beans
2 cups chicken stock
1/4 cup fresh chives, finely chopped
1/4 cup fresh dill, finely chopped
1/4 cup fresh parsley, finely chopped
Hot sauce
1 cup sour cream
Optional Toppers:
Shredded sharp Cheddar
Minced red onion
4 to 5 slices crispy bacon, chopped
Directions
Char the peppers over a gas flame on high heat or under the broiler with the oven door cracked for steam to escape, turning with tongs. Place the charred peppers in a bowl and cover with plastic wrap to steam. Let them cool, then peel, seed and finely chop.
Preheat the oven to 400 degrees F.
Crumble the corn muffins, arrange on a cookie sheet and toast until crispy and extra golden, about 10 minutes. Set aside.
Heat the EVOO in a Dutch oven over medium-high heat. Add the turkey and sprinkle with salt and pepper. Brown and crumble the meat. Add the garlic and onions to the pot and cook to soften, about 5 minutes. Add the cumin and coriander, then stir in the chopped peppers. Add the beans, stock and herbs and simmer 5 minutes. Season with hot sauce.
Turn off the heat and stir in the sour cream to combine. Serve topped with the crispy corn muffin crumbles and any of the other toppings you like.
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Rachael Ray's Ranch-Style Turkey Chili | 30 Minute Meals | Food Network