All Kids Love This...Turkey Chili Mac
Ingredients:
- 1 TBSP olive oil
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1 lb. 93% lean ground turkey
- 3 tsp chili powder
- 1/2 tsp (use more if you want a more spicy dish) ancho chile powder
- 2 tsp ground cumin
- 1 tsp Mexican oregano
- 3/4 tsp salt
- 1 14.5 oz. can diced tomatoes
- 1 15.5 oz. can kidney beans, drained and rinsed
- 1/2 lb. pasta (elbow, baby shells, mini penne), cooked al dente
- 1 c. frozen corn
- 1/4 c. black olives, sliced
- 2 c. grated cheddar or pepperjack cheese
- 1/4 c. cilantro for garnish
- Additional toppings of choice: Chipotle Tabasco, sour cream, salsa, or jalapenos
Directions:
- Spray inside of crockpot with cooking spray.
- In a medium skillet, heat olive oil over medium-high heat and cook onions and garlic until soft; then add the chili powder, ancho chile powder, cumin, oregano, salt, and turkey and cook until turkey is cooked through, stirring occasionally to break it up;. Remove from skillet and remove excess fat using paper towels. Place meat mixture in slow cooker.
- Add the tomatoes and kidney beans, to combine. Cover and cook on LOW for 4 hours.
- Stir the cooked pasta, corn, and olives into the chili. Cover and cook on LOW for another 5 to 10 minutes, or until pasta and corn are warmed through.
- Top with cheese and sprinkle with cilantro and/or any of the other toppings.