Look at me, two days in a row cooking… lol.
Anyway, if you can’t tell, I am ready for cooler weather and the kind of foods that warm your belly. What originally drew me in to this recipe was the “one pot” promise. Even though in our house the dishes fall mainly on my husband as a sort of way to show his appreciation for all the wonderful meals I make, it’s always nice to have LESS dishes, and especially on a weeknight. This particular dish also comes together easily and quickly making it perfect for a busy work day.
You could definitely use beef in this recipe, the turkey just goes along with the “healthy” claim. I didn’t plug the numbers or anything, but I imagine it’s not too bad, though I definitely added more cheese than it called for so that made it slightly less healthy. Another change I had to make was to use a Serrano pepper because believe it or not my grocery store was completely out of jalapenos the other day. I am not sure it really makes much difference though.
Chilis vary so greatly from person to person, and what is good to some may not be to others. So with this in mind I will say I really liked this chili. For me it had the right amount of chili powder and spices. I also felt the additions were well balanced in this. I did use 1.25 lbs of turkey, only because that’s what the package came as and I didn’t want to put .25 lbs back in the freezer. I realize that the addition of macaroni to chili is probably a strange concept to some, but I grew up with my mom making something quite similar actually (though it was more of a soup) so it wasn’t new to me at all.
One note I would make…. the recipe says to use a large pot, and it shows them using a large saute pan…. I imagine things would be hard to fit in there without making a mess. I used my dutch oven and it worked perfectly for this.
Healthy One Pot Chili Mac
- 1 T. olive oil
- 1 small onion, diced
- 1 green pepper, diced
- 1 jalapeno, minced (I used a Serrano)
- 3 cloves garlic, minced
- 1 lb. ground turkey
- 2 T. chili powder
- 1/2 tsp. cumin
- 1 tsp. salt
- 2 cans stewed tomatoes
- 1 can black beans, rinsed and drained
- 2 1/2 Cups water
- 1 1/2 Cups macaroni noodles
- 1 Cup shredded cheddar cheese
- In a large pot (or dutch oven) over medium heat, add oil and saute the onion, garlic, green pepper, and jalapeno until slightly softened, about 3 minutes.
- Add turkey to the pot and break up, cooking until browned.
- Add the seasonings, tomatoes, beans, water and macaroni, stir to combine and bring to a boil. Once boiling, reduce heat to medium low and allow to simmer until macaroni is soft, about 12 minutes.
- Remove from heat and add the shredded cheese.
- Serve with additional cheese on top if desired.
Recipe from Oh, Sweet Basil