All Kids Love This...Turkey Chili Mac

  • 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
  1. Spray inside of crockpot with cooking spray.
  2. 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.
  3. Add the tomatoes and kidney beans, to combine. Cover and cook on LOW for 4 hours.
  4. 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.
  5. Top with cheese and sprinkle with cilantro and/or any of the other toppings.