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Turkey Chili with Pasta Recipe

Turkey Chili with Pasta Recipe

Some may call it witches’ stew, but we think this hearty chili is the ultimate comfort food. It’s a perfect warmer on chilly autumn nights. —Pat Schmeling, Germantown, Wisconsin
TOTAL TIME: Prep: 10 min. Cook: 30 min. YIELD:10 servings

Ingredients

  • 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

Directions

  • 1. 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.
  • 2. 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).

Nutritional Facts

1-1/2 cups (calculated without optional toppin: 258 calories, 5g fat (1g saturated fat), 45mg cholesterol, 987mg sodium, 35g carbohydrate (12g sugars, 7g fiber), 19g protein Diabetic Exchanges:2 starch, 2 lean meat, 1 vegetable

Reviews for Turkey Chili with Pasta

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MY REVIEW
Reviewed Dec. 2, 2013

"this was really awesome! nice change from the normal chili...."

MY REVIEW
Reviewed Nov. 20, 2011

"This chili is delicious - a new family favorite!"

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