Turkey Macaroni Chili
A spicy and delicious chili made with potatoes, red kidney beans and macaroni.
Yield
8 servingsPrep
20 minCook
40 minReady
60 minLow in Saturated Fat, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1-1/2 | teaspoon |
vegetable oil
|
|
| 1 | teaspoon |
garlic
minced |
|
| ½ | cup |
carrots
finely chopped |
|
| 1 | cup |
onions
chopped |
|
| 8 | ounces |
turkey
ground |
|
| 19 | ounces |
tomatoes
can, crushed |
|
| 2 | cups |
chicken broth
|
|
| 1 ½ | cup |
potatoes
peeled, diced |
|
| ¾ | cups |
red kidney beans
red |
|
| ¾ | cups |
corn
kernels |
|
| 2 | tablespoons |
tomato paste
|
|
| 1 ½ | teaspoon |
chili powder
|
|
| 1 ½ | teaspoon |
oregano
dried |
|
| 1 ½ | teaspoon |
basil
dried |
*
|
| ⅓ | cup |
pasta, elbow macaroni
elbow |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
|
vegetable oil
|
|
||
| 5 | ml |
garlic
minced |
|
| 118 | ml |
carrots
finely chopped |
|
| 237 | ml |
onions
chopped |
|
| 231.2 | ml/g |
turkey
ground |
|
| 549.1 | ml/g |
tomatoes
can, crushed |
|
| 473 | ml |
chicken broth
|
|
| 355 | ml |
potatoes
peeled, diced |
|
| 177 | ml |
red kidney beans
red |
|
| 177 | ml |
corn
kernels |
|
| 3E+1 | ml |
tomato paste
|
|
| 7.5 | ml |
chili powder
|
|
| 7.5 | ml |
oregano
dried |
|
| 7.5 | ml |
basil
dried |
*
|
| 79 | ml |
pasta, elbow 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: 1½ Starch, 2 Vegetables, ½ Lean Meat, 1 Fat
