This hearty entree is low in fat, but full of flavor. I love that you can cook the dried pasta right in the chili. One less pot to wash! This also reheats in the microwave perfectly. —Dawn Forsberg, Saint Joseph, Missouri
- 1 pound lean ground turkey
- 1 small onion, chopped
- 1/4 cup chopped green pepper
- 1 teaspoon olive oil
- 2 cups water
- 1 can (15 ounces) pinto beans, rinsed and drained
- 1 can (14-1/2 ounces) reduced-sodium beef broth
- 1 can (14-1/2 ounces) diced tomatoes with mild green chilies, undrained
- 1 can (8 ounces) no-salt-added tomato sauce
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 2 cups uncooked multigrain penne pasta
- 1/4 cup reduced-fat sour cream
- 1/4 cup minced fresh cilantro
- In a large saucepan coated with cooking spray, cook the turkey, onion and pepper in oil over medium heat until meat is no longer pink; drain.
- Stir in the water, beans, broth, tomatoes, tomato sauce, chili powder, cumin and oregano. Bring to a boil. Add pasta; cook for 15-20 minutes or until tender, stirring occasionally. Serve with sour cream; sprinkle with cilantro. Yield: 6 servings (2 quarts).
Originally published as One-Pot Chili Mac in Healthy Cooking December/January 2010, p35
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