Turkey Macaroni Chili

Ingredients

• 1-1/2 teaspoons vegetable oil

• 1 teaspoon garlic, minced

• 1/2 cup carrots, finely chopped

• 1 cup onions, chopped

• 8 ounces ground turkey

• 1 19-ounce canned tomatoes, crushed

• 2 cups chicken stock

• 1-1/2 cups potatoes, peeled and diced

• 3/4 cup canned red kidney beans, drained

• 3/4 cup corn kernels

• 2 tablespoons tomato paste

• 1-1/2 teaspoons chili powder

• 1-1/2 teaspoons dried oregano

• 1-1/2 teaspoons dried basil

• 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.