One Pot Cheesy Turkey Taco Chili Mac

Last night I tried a new recipe for dinner and I think it’s a keeper! One pot cheesy turkey taco chili mac reigns from Skinnytaste.com. On my way home from work yesterday I stopped by the grocery store to pick up the ingredients missing form my cupboard and the rest was pretty much smooth sailing.

Easy? Yes! Like I said, the biggest hassle was stopping in rush hour traffic to pick up the ingredients. The rest was just putting all of the ingredients into one pot. It took less than an hour to make.

Tasty? Absolutely! I’m not a fan of beans of any kind (except string beans) so I was a little anxious to see how this would turn out. It was good. My very discriminating toddler kept reaching for more, so that’s always a good sign.

Healthy? I would say so. Gina Homolka, recipe developer of Skinnytaste.com focuses on featuring delicious, healthy, family-friendly recipes. One generous cup amount per serving is reportedly only 341 calories. Because of the beans it is packed with lots of protein and fiber so it’s very filling! Thanks for this one Gina!

This is a great comfort dish for the colder weather (that will soon be approaching), so stash the recipe away.

A couple of notes from me: I did not use any extra salt. The one teaspoon in the recipe was enough for my taste. I don’t like the smell of cilantro, so I didn’t add it as a garnish. After dinner I realized I could have garnished with fresh parsley instead but I didn’t have any anyway so. I could not find the DeLallo whole wheat shells in the grocery store so I bought the brand I use for my spaghetti noodles and mac n cheese, Barilla. I also used regular sharp shredded cheddar cheese, not part skim. So, I’m thinking my version had a few more calories per serving (and was slightly less healthy) *eye winkie emoji*. Here is the recipe! Enjoy!

For the homemade taco seasoning:

1 1/2 tsp garlic powder
1 1/2 tsp cumin
1 tsp kosher salt
1 1/2 tsp chili powder
1 1/2 tsp paprika
1/2 tsp oregano

For the Chili:

1.3 lb 93% lean ground turkey
1 medium onion, chopped
3 cloves minced garlic
1 red bell pepper, chopped
10 oz can rotel tomatoes with green chilies
14.5 oz can pink or red beans, drained
8 oz tomato sauce
1/2 can (8 oz) fat-free refried beans
1 (15 oz can) reduced sodium chicken broth*
1 3/4 cups water
8 oz DeLallo Gluten Free shells (or DeLallo whole wheat)
3/4 cup part-skim shredded sharp cheddar cheese*
2 tbsp fresh cilantro, chopped
2 tbsp chopped scallions

*Check labels for gluten-free

Directions:

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 2-3 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 2-3 minutes, until the cheese melts.
Serve immediately garnished with fresh cilantro and scallions.