Turkey macaroni chili

Turkey Macaroni Chili


  • 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


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.

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