Turkey-Chili Mac
"A co-worker of mine use to bring this to lunch and it smelled so good. I finally asked her for the recipe and I have been making it ever since. It is healthy and addictive to boot!"
photo by Pasty Cornish
- Ready In:
- 50mins
- Ingredients:
- 12
- Serves:
-
8
ingredients
- 1 (8 ounce) package elbow macaroni
- 1 lb fresh ground turkey
- 1⁄2 cup chopped onion
- 1⁄4 cup chopped green pepper
- 1 clove minced garlic
- 1 (12 ounce) can condensed tomato soup
- 1 can water
- 1 (8 ounce) can tomato sauce
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1⁄2 teaspoon salt
- 1 (15 ounce) can red kidney beans
directions
- Cook macaroni according to package directions, drain and set aside.
- Place ground turkey in a large pot and cook over medium heat 15 minutes or until turkey is browned, stirring to crumble.
- Add onions, green peppers, and garlic.
- Cook 5 minutes or until vegetables are tender.
- Stir in next 5 ingredients.
- Cover and simmer 20 minutes, stirring occasionally.
- Add kidney beans and macaroni.
- Simmer 5 minutes, stirring occasionally, until macaroni and beans are mixed through and warm.
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Reviews
-
Was OK. Seemed kinda bland so I jazzed it up with Adoba seasoning and Accent instead of salt. Left out the beans and added cheese. Only then, it was a hit! -
Really good, but could be better! I added more spice but it was still a little bland for me. I'd recommend using more veggies to add more texture. -
I saw this recipe and though I wanted to make it as stated, I didn't have all of the ingredients on hand. I did have other items so here are the changes I made. Subed the Condensed Tomato Soup & Water for 24 oz of Roasted Red Pepper and Tomato soup. I also used Red Pepper instead of Green Pepper, I lowered the Chili Powder to 1/2 tsp and added 1/2 tsp of Ground Chipotle Chili Pepper and last I hate Kidney Beans so I used Black Beans instead. I also thought the black beans would enhance the smokey flavors from the chipotle, cumin & roasted red peppers. We really enjoyed this. -
We really liked this for supper tonight - hubby said was a keeper. I made it yesterday while cooking something else for us to eat - I knew we would be rushed for dinner tonight. Used red bell peppers, since that is what I had on hand. Used New Mexican Chili Powder ( More kick ). Tonight I added some cheddar cheese shreds on top after re-heating a bowl for each of us in the oven. We added some Paula Deen Spice Mix to it at the table and it was Just Right! Good recipe - and as hubby said - A Keeper! -
This was very easy to make... I feel like it took less than the suggested time. I did not have any onions or peppers to use but it still turned out well. I only had shell macaroni, which did the job. I mixed in some shredded cheddar and topped with sour cream.
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Tweaks
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I saw this recipe and though I wanted to make it as stated, I didn't have all of the ingredients on hand. I did have other items so here are the changes I made. Subed the Condensed Tomato Soup & Water for 24 oz of Roasted Red Pepper and Tomato soup. I also used Red Pepper instead of Green Pepper, I lowered the Chili Powder to 1/2 tsp and added 1/2 tsp of Ground Chipotle Chili Pepper and last I hate Kidney Beans so I used Black Beans instead. I also thought the black beans would enhance the smokey flavors from the chipotle, cumin & roasted red peppers. We really enjoyed this.
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A nice comfort food. I used 93% lean ground beef and also added a half can of corn and used black beans instead of kidney beans. It gave it a nice smoky flavor. I served it with corn bread which is where the other half of the can of corn went. A good healthy without a lot of effort.
RECIPE SUBMITTED BY
Cocoa
United States
I am the main cook in our household of myself, my hubby, two kids and two pugs.
When I first found this site, I was searching for tried and true recipes to spice up our weekly dinner. This site is my favorite recipe site. I don't like to waste ingredients or time trying a recipe that may not turn out, so I love reading the reviews first before trying a recipe. Like most cooks, I had a lot of magazine and newspaper recipe clippings everywhere. I moved them to a kitchen drawer and then to a binder to try and keep them together. Now, I just go to my personal cookbook at Recipezaar and I am ready to rock 'n roll!
