Sorry in advance for the quick blog post! We are in the midst of packing and Christmas shopping before we head to Alaska for Thanksgiving. I cannot wait to explore Anchorage and spend some quality time with Andrew’s family–they make me feel like I am home whenever I am with them (minus the sassy foreign humor of my Bosnian bunch).
One of my co-workers recently requested that I feature some “one-pot” dishes. I love the simplicity, efficiency, and minimal clean-up of one-pot meals. Three of my favorite meals are chili, mac n’ cheese, and stew. All three are comfort food and perfect this time of year. So why not make a combo of the three, throw it all in my UW Badger red dutch oven, and call it a meal? That’s exactly what I did for dinner tonight.
I have to show my red dutch oven off…it was one of the thoughtful birthday presents Andrew got me :o)
Feel free to play around with the spices, I favor the spicier side of things so I threw in a whole jalapeno, seeds and all. You can also substitute whatever ground meat you have on hand or even use chicken breast that you shred before serving.
Serve up a piping hot bowl of this turkey chili mac and ease your weeknight meal worries.
Recipe heavily adapted from Damn Delicious’s One Pot Chili Mac and Cheese
Prep time: 5 minutes
Cook time: 20 minutes
1 lb ground turkey
1 C diced yellow onion (~1/2 an onion)
1 jalapeno, seeded and minced
3 garlic cloves, minced
1 bell pepper, chopped (I used a yellow pepper, feel free to use what’s on hand)
1 T extra virgin olive oil
15 oz can red kidney beans, drained and rinsed
15 oz can black beans, drained and rinsed
15 oz can fire roasted diced tomatoes
1 T cumin
1 1/2 t chili powder
1 t salt
1/4 t black pepper
1 cup whole wheat elbow pasta
4 15 oz cans of water and one vegetable bouillon cube
1/2 C shredded cheddar cheese, additional for garnish
- Heat a dutch oven over medium-high heat. Add oil, onion, pepper, jalapeno, and garlic to the pot. Cook for 2-3 minutes.
- Add the turkey and brown the meat, cooking an additional 3-5 minutes.
- Add the beans, tomatoes, pasta, water, and spices to the pot. Bring to a boil, replace lid, and cook an additional 10-15 minutes until pasta is al dente. Remove from heat. Taste and adjust seasonings accordingly.
- Add the cheese to the pot and stir until well combined. Allow to cool for 10-15 minutes and serve hot with additional cheese (and in my case Sriracha) sprinkled on top.