- 1 package (20 ounces) lean ground turkey
- 3 celery ribs with leaves, chopped
- 1 large green pepper, chopped
- 1 large onion, chopped
- 2 garlic cloves, minced
- 1 can (46 ounces) tomato juice
- 1 can (11-1/2 ounces) V8 juice
- 2 cans (8 ounces each) tomato sauce
- 2 tablespoons brown sugar
- 2 tablespoons chili powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/4 teaspoon pepper
- 1 bay leaf
- 1 cup uncooked elbow macaroni
- 2 cans (16 ounces each) kidney beans, rinsed and drained
- Optional toppings: sour cream, shredded cheddar cheese, thinly sliced green onions and ripe olives
- In a Dutch oven, cook the turkey, celery, green pepper, onion and garlic over medium heat until meat is no longer pink. Add the juices, tomato sauce, brown sugar, seasonings and bay leaf. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes.
- Meanwhile, cook macaroni according to package directions; drain. Add beans and macaroni to turkey mixture; heat through. Discard bay leaf before serving. Garnish servings with toppings of your choice. Yield: 10 servings (4 quarts).
Reviews for Turkey Chili with Pasta
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"this was really awesome! nice change from the normal chili...."
"This chili is delicious - a new family favorite!"
"I was really pleased at how this turned out! I found it to be even better than the ground beef versions of this. I added some Emeril's Essence and worcestershire sauce to the turkey and vegetables while browning and added half of a diced jalapeno too. Omitted the can of V-8 in favor of a can (14-1/2 ounces) of diced tomatoes because I like juicy bits of tomato in my chili. I added in a can of mild diced green chiles and used more macaroni (the large elbows)than called for because my husband likes it less soupy. Also added in some fresh minced parsley. Served it with all the suggested toppings and Bisquick garlic-cheddar biscuits. It was wolfed down and we all loved it, so tasty. It makes a ton too! Thanks for the recipe...my new recipe to use when I want chili mac! :)"