- 2 cups uncooked whole wheat elbow macaroni
- 1 pound lean ground turkey
- 1 small onion, chopped
- 2 to 3 jalapeno peppers, seeded and chopped
- 2 teaspoons olive oil
- 2 garlic cloves, minced
- 1 can (15 ounces) black beans, rinsed and drained
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1 can (8 ounces) tomato sauce
- 1 to 2 tablespoons hot pepper sauce
- 2 to 3 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon pepper
- 3/4 cup shredded reduced-fat cheddar cheese
- Cook macaroni according to package directions. Meanwhile, in a large nonstick skillet coated with cooking spray, cook the turkey, onion and jalapenos in oil over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain.
- Add the beans, tomatoes, tomato sauce, pepper sauce and seasonings. Drain macaroni; stir into turkey mixture. Cook over medium-low heat for 5 minutes or until heated through.
- Sprinkle with cheese. Remove from the heat; cover and let stand until cheese is melted. Yield: 6 servings.
Reviews for Spicy Chili Mac
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We used ground beef, used the hot sauce to taste, and only used the jalapeños as a garnish due to the heat. Everyone loved it and had multiple helpings.
It was good. I made it with hamburger instead because I didn't have turkey.
We loved this. The only change I made was I increased the cheese. It's delicious as it is though. Garnished with dollop of sour cream and some taco sauce. It was YUMMY. I will definitely be making this again. It is going in my printed recipe book of tried and true favorites. Thanks for sharing.
I left out the spicy ingredients because of the kids, but it was still very good. Both my husband and one of my super finicky kids went back for seconds.
Very tasty with a bit of a kick. Would definitely make this again.
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