One Pot Turkey Chili Mac


One Pot Turkey Chili Mac

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 Pot Turkey Chili Mac

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.

One Pot Turkey Chili Mac

I have to show my red dutch oven off…it was one of the thoughtful birthday presents Andrew got me :o)

One Pot Turkey Chili Mac

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.

One Pot Turkey Chili Mac

Serve up a piping hot bowl of this turkey chili mac and ease your  weeknight meal worries.

As always,

Bon Appeteek

Recipe heavily adapted from Damn Delicious’s One Pot Chili Mac and Cheese 

Prep time: 5 minutes
Cook time: 20 minutes
Servings: 6

The Players:

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

The Rules: 

  1. Heat a dutch oven over medium-high heat.  Add oil, onion, pepper, jalapeno, and garlic to the pot.  Cook for 2-3 minutes.
  2. Add the turkey and brown the meat, cooking an additional 3-5 minutes.
  3. 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.
  4. 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.

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