
Turkey Macaroni Chili
Ingredients
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1-1/2 teaspoons vegetable oil
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1 teaspoon garlic, minced
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1/2 cup carrots, finely chopped
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1 cup onions, chopped
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8 ounces ground turkey
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1 19-ounce canned tomatoes, crushed
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2 cups chicken stock
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1-1/2 cups potatoes, peeled and diced
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3/4 cup canned red kidney beans, drained
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3/4 cup corn kernels
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2 tablespoons tomato paste
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1-1/2 teaspoons chili powder
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1-1/2 teaspoons dried oregano
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1-1/2 teaspoons dried basil
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1/3 cup elbow macaroni
Directions
In a large nonstick saucepan, heat oil over medium heat; add garlic, carrots, and onions and cook for 5 minutes or until softened, stirring occasionally. Add turkey, stirring to break it up; cook for 2 minutes or until no longer pink. Add tomatoes, stock, potatoes, beans, corn, tomato paste, chili powder, oregano, and basil; bring to a boil, reduce heat to low, cover and simmer for 20 minutes. Bring to a boil again and add macaroni; cook for 12 minutes or until pasta is tender but firm.
Serves 8
Each serving contains about 240 calories, 6 g fat (23 percent calories from fat), 0 mg cholesterol, and 552 mg sodium.
Online Medical Reviewer:
Godsey, Cynthia M.S., M.S.N., APRN
Online Medical Reviewer:
Lambert, J.G. M.D.
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