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Turkey Chili with Penne

 Turkey Chili with Penne
This turkey chili easily turns into a vegetarian dish by leaving out the meat or replacing it with soy crumbles. A topping of goat cheese makes this full-flavored chili stand out from others. —Patricia Burk, North Canton, Ohio
12 ServingsPrep: 25 min. Cook: 1 hour

Ingredients

  • 1-1/2 pounds extra-lean ground turkey
  • 1 teaspoon olive oil
  • 3 celery ribs, chopped
  • 3 large carrots, sliced
  • 1 medium onion, chopped
  • 1 poblano pepper, seeded and finely chopped
  • 1/2 cup marsala wine or reduced-sodium chicken broth
  • 1 can (28 ounces) diced tomatoes, undrained
  • 2 cans (one 15 ounces, one 8 ounces) tomato sauce
  • 1 can (4 ounces) chopped green chilies
  • 1 tablespoon chili powder
  • 1 tablespoon honey
  • 3-1/2 cups uncooked whole wheat penne pasta
  • 2 cans (15 ounces each) black beans, rinsed and drained
  • 8 ounces fresh goat cheese, cut into 12 slices

Directions

  • In a Dutch oven, cook turkey in oil over medium heat until no longer
  • pink. Stir in the celery, carrots, onion, pepper and wine; cook
  • until vegetables are tender.
  • Stir in the tomatoes, tomato sauce, chilies, chili powder and honey.
  • Bring to a boil. Reduce heat; simmer, uncovered, for 1 hour or until
  • thickened.
  • Meanwhile, cook pasta according to package directions. Stir beans

2 of 2

Turkey Chili with Penne (continued)

Directions (continued)

  • into chili; heat through. Drain pasta; spoon 1/2 cup into each
  • serving bowl. Spoon chili over pasta; top with cheese. Yield: 12
  • servings.
Nutritional Facts: 1 cup chili with 1/2 cup pasta and 2/3 ounce cheese equals 343 calories, 4 g fat (2 g saturated fat), 35 mg cholesterol, 642 mg sodium, 48 g carbohydrate, 9 g fiber, 27 g protein.