Turkey Macaroni Chili

This is the perfect dish to make on one of these freakishly cold days we’ve been having! I’ve made variations on this with different levels of spice but this one is my favourite. I know it’s still way too spicy for most people but once you top it with cheese and sour cream, it makes it much more mellow. Also, the leftovers work with some lettuce to make some kind of taco salad. Since this recipe make four really big servings, there’s a good chance there’ll be leftovers if you’re only cooking for one or two people. Everything cooks up in one skillet on the stove, so there’s only one big dish to wash! 100_2548


  • 1 lb lean ground turkey
  • 1/2 onion, roughly chopped
  • 2 cloves garlic, finely chopped
  • 2 cups kidney beans
  • 14 oz crushed tomatoes
  • 14 oz diced tomatoes
  • 1 tbsp chili powder (or less if that’s not your thing)
  • 1/2 tsp cumin
  • 1 1/2 cup dry macaroni
  • 2 cups hot water
  • sour cream and shredded cheddar cheese for serving
  1. In a non-stick skillet, cook the onions and garlic until soft.
  2. Add the turkey and cook until browned and crumbled.
  3. Add the kidney beans, crushed tomatoes, diced tomatoes, chili powder, and cumin. Cook until everything is cooked through
  4. Add the hot water and macaroni to the skillet. Cover and cook until the macaroni is fully cooked and most of the water has evaporated (15-20 minutes).
  5. Serve topped with sour cream and shredded cheese.

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