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Turkey Chili with Pasta

 Turkey Chili with Pasta
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
10 ServingsPrep: 10 min. Cook: 30 min.

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

  • 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

2 of 2

Turkey Chili with Pasta (continued)

Directions (continued)

  • 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 toppings) equals 258 calories, 5 g fat (1 g saturated fat), 45 mg cholesterol, 987 mg sodium, 35 g carbohydrate, 7 g fiber, 19 g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1 vegetable.