Cheesy Turkey Taco Chili Mac
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Cook time: 
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Serves: 7 servings (about 1⅓ cups each)
 
Ingredients
  • 2 tsp olive oil
  • 1 lb 93% lean ground turkey
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1½ tsp garlic powder
  • 1½ tsp cumin
  • ½ tsp salt
  • 2 tsp chili powder
  • 1½ tsp paprika
  • ½ tsp oregano
  • 1 red bell pepper, chopped
  • 1 (10 oz) can Rotel (tomatoes with green chilies)
  • 1 (14.5 oz) can chili beans, drained and rinsed
  • 1 (8 oz) can tomato sauce
  • ½ can (8 oz) fat-free refried beans
  • 1 (15 oz) can low-sodium chicken broth
  • 1½ cups water
  • 8 oz dry whole wheat shells
  • ¾ cup part-skim shredded sharp cheddar cheese
  • ¼ cup chopped fresh cilantro
  • ¼ cup chopped green onions
Instructions
  1. Heat oil in a large Dutch oven or pot with a fitted lid over medium-high heat. Once hot, add the turkey and cook until no longer pink, breaking up with a wooden spoon.
  2. When cooked through, add the onions, garlic, garlic powder, cumin, salt, chili powder, paprika, and oregano; cook 2-3 minutes. Add the bell pepper, stir, and cook 2-3 minutes more.
  3. Add canned tomatoes, beans, tomato sauce, refried beans, chicken broth and water. Bring to a boil, cover and simmer about 15 minutes.
  4. Stir in the uncooked pasta and simmer uncovered over medium heat until al dente, about 8-10 minutes or according to package directions. Remove the pot from heat and top with the cheese, cover and let sit for about 2-3 minutes, until the cheese melts. Serve immediately garnished with fresh cilantro and scallions.
Notes
Recipe ever so slightly adapted from Skinny Taste
Nutrition Information
Serving size: 1⅓ cups Calories: 356 Fat: 7.6 Carbohydrates: 49.1 Sugar: 6.6 Sodium: 805 Fiber: 10.9 Protein: 27.7 Cholesterol: 52
Recipe by Prevention RD at https://preventionrd.com/2019/01/cheesy-turkey-taco-chili-mac-weekly-menu/