Home » 9th Annual Chili Contest: Entry #1 – One Pot Cheesy Chili Pasta + Weekly Menu

9th Annual Chili Contest: Entry #1 – One Pot Cheesy Chili Pasta + Weekly Menu

And just like that, my baby is 2. It was a bittersweet day for me.

I had hoped that we could rent a boat since Piper (and her parents and grandparents, coughcough) love the water, but the late summer weather wishes were not granted and we had a very fall-like day. We spent the day at an outdoor winery, brewery, and distillery – I don’t think Piper minded one bit 😉 The one-man band sang Piper happy birthday and Piper played Jenga with 2-by-4’s, tried her darndest to hula hoop, and rolled in chalk. Literally.

When we all met back at our house for dinner prep and birthday celebrations, my mom and brother supervised bath time for the girls while my dad watched Pickers ({eye roll} Can a girl get some football?) and I whipped together my first chili recipe of this year’s chili contest!

It wasn’t long before the smells hit the second floor and my brother was calling out how good dinner was smelling. It was when he walked into the kitchen to find everything ready to go and a hot pot of this One Pot Cheesy Chili Pasta ready to go that he was shocked at how quickly it all came together.

Lord love canned goods! I also love the unique step of pureeing half the vegetables – it’s quick and flavorful! If there’s anything I don’t love about chili – it’s the vegetable dicing. Other than that, it really is the perfect food.

As someone who grew up eating chili over pasta, this recipe triggered nostalgia. Being that it was Piper’s birthday and my littlest chick loves all things with noodles, she, too, was a happy camper. Everyone was, in fact! The Fontina and cheddar cheese additions were spot-on! A delicious start to my 9th Annual Chili Contest! Thank you, Jennifer!

One Pot Cheesy Chili Pasta
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings (scant 2 cups each)
  • 2 Tbsp extra-virgin olive oil
  • 1 large yellow onion, chopped
  • 1 large green bell pepper, chopped
  • 1 large red bell pepper, chopped
  • 3 Roma tomatoes
  • 2 cloves garlic whole
  • 1 tsp salt
  • 1 lb ground turkey breast
  • 1 (15 oz) can tomato sauce
  • 2 Tbsp tomato paste
  • 1 tsp cracked black pepper
  • 1 ½ Tbsp cumin
  • ½ Tbsp cinnamon
  • 1 tsp garlic powder
  • 1 Tbsp dried oregano
  • 1 tsp coriander
  • 1 Tbsp chili powder
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 (15 oz) can kidney beans, drained and rinsed
  • 1 (15 oz) can diced tomatoes
  • 32 oz low-sodium chicken broth
  • 1 lb Cavatappi pasta
  • 1 cup shredded Fontina cheese
  • 1 cup shredded extra sharp cheddar cheese
  1. Heat olive oil in a large pot over medium heat. Once hot, add half of the chopped onion and bell peppers; stir and cook for 2-3 minutes.
  2. Add the other half of the onion and bell peppers to the food processor along with the tomatoes, garlic, and salt; puree and add to pot. Cook for 2-3 minutes.
  3. Add the ground turkey and break up with a wooden spoon. Continue cooking until turkey is cooked through.
  4. Add tomato sauce, tomato paste, and spices (black pepper through chili powder); stir and cook for 2-3 minutes.
  5. Add black beans, kidney beans, and diced tomatoes; stir. Add chicken broth and bring to a boil.
  6. Add Cavatappi and cook, covered, over medium heat until al dente.
  7. Add both cheeses and stir until melted. Serve with plain Greek yogurt or sour cream.
Recipe from Jennifer S.
Nutrition Information
Serving size: scant 2 cups Calories: 574 Fat: 14.8 Carbohydrates: 77.9 Sugar: 10.6 Sodium: 954 Fiber: 12.3 Protein: 38.4 Cholesterol: 67

Weekly Menu: September 9th – 13th

  • Sunday: Teriyaki Salmon with Cranberry-Pepita Kale Salad (from Sam’s Club)
  • Monday: Summer Squash and Basil Pasta with steamed broccoli
  • Tuesday: Mozzarella Chicken Sausages on the grill with bell pepper, onion, and mushroom kebabs
  • Wednesday: Tater Tot Breakfast Tart with mixed greens salad
  • Thursday: leftovers

Be well,

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