Turkey and Macaroni Chili

Turkey and Macaroni Chili

Because I just checked the weather in my hometown and the high there on this 1st day of Spring is 31 whopping degrees, I thought this would be a great recipe to post.

This chili is incredible.  I used to make it with ground beef and then I moved to southern California and found out that red meat isn’t as good for you as brocolli and I switched to turkey.  You absolutely CANNOT tell the difference in this chili.  AND YES, for those of you west of Indiana, that is pasta in my chili. You are going to LOVE it.

3 pounds ground turkey
4 cloves garlic, chopped
1 large onion, chopped
2 28 ounce cans crushed tomatoes
1 27 ounce can kidney beans
1 29 ounce can tomato sauce
2 cups beef broth
2 cups elbow macaroni
3 tablespoons olive oil
2 tablespoons chili powder
1 teaspoon sugar
2 packages chili seasoning

In a large skillet add 2 tablespoons of the olive oil and saute onions and garlic until soft.  Put onion mixture into a large soup pot.  Add additional olive oil to skillet.  Add ground turkey and both packages of chili seasoning and brown.  Add turkey mixture to soup pot along with tomatoes, tomato sauce, kidney beans, beef broth and chili powder.  Bring to a boil and then simmer for at least an hour.  (The longer you simmer the chili, the better it tastes.)  About 30 minutes before you are going to eat, add macaroni and sugar.  Be sure macaroni is soft before serving.

Garnish with cheddar cheese and sour cream if you like.  I serve chili with Fritos and corn bread. You know, to offset all that healthy turkey.

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