One Pot Cheesy Turkey Taco Chili Mac

By á-172427

Turkey chili with taco seasoning, beans, and pasta shells topped with cheese – this is pure comfort in a bowl and it's packed with protein and fiber so it fills you up.

Ingredients

• HOMEMADE TACO SEASONING:
• 1 1/2 teaspoon garlic powder
• 1 1/2 teaspoon cumin
• 1 teaspoon kosher salt
• 1 1/2 teaspoon chili powder
• 1 1/2 teaspoon paprika
• 1/2 teaspoon oregano
• CHILI:
• 1 1/3 pounds 93% lean ground turkey
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 can (10-ounce) rotel tomatoes with green chilies
• 1 can (14 1/2-ounce) pink or red beans, drained
• 8 ounces tomato sauce
• 1/2 can (8-ounce) fat-free refried beans
• 1 can (15-ounce) reduced sodium chicken broth*
• 1 3/4 cups water
• 8 ounces DeLallo Gluten Free shells (or DeLallo whole wheat)
• 3/4 cup part-skim sharp cheddar cheese, shredded*
• 2 tablespoons fresh cilantro, chopped
• 2 tablespoons scallions, chopped

Details

Servings 8
Preparation time 5mins
Cooking time 25mins

Preparation

Step 1

Heat a large Dutch oven or pot with a fitted lid over medium-high heat and spray with oil, brown the turkey breaking it up with a wooden spoon as it cooks. When cooked through, add the onions, garlic, pepper and taco seasoning; cook 2 to 3 minutes.

Add the canned tomatoes, beans, tomato sauce, refried beans, chicken broth and water. Bring to a boil, cover and simmer about 15 minutes. Adjust salt to taste.

Stir in the uncooked pasta and simmer uncovered over medium heat until al dente, about 6 minutes or according to package directions.

Remove the pot from heat and top with the cheese, cover and let sit for about 2 to 3 minutes, until the cheese melts.

Serve immediately garnished with fresh cilantro and scallions.