Turkey Chili with Penne Recipe
- 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
- 1. 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.
- 2. 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.
- 3. Meanwhile, cook pasta according to package directions. Stir beans into chili; heat through. Drain pasta; spoon 1/2 cup into each serving bowl. Spoon chili over pasta; top with cheese. Yield: 12 servings.
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.
Reviews for Turkey Chili with Penne
"It had a mild taste, nice chili taste with the Gebhart's Chili powder I made it with. Liked the pasta in it. Very good and different from the run of the mill Chili everyone makes with beans."
"I totally disagree with the 2 star review. LOVE this recipe...the flavors combine wonderfully and the goat cheese is great with it. Everyone who has tried this loves it. I sub soy crumbles for the ground turkey and they STILL love it. Have made it 4 times and am making it again today."
"I really didn't particularly care for this recipe, as excited as I was to try it, and considering how nice it was smelling as it simmered away on the stove all afternoon. Typically I like "lightened-up" recipes, but I felt in this recipe that is was very apparently that this was a "healthier" version of chili, and that it really seemed to be lacking flavor. I really didn't care for the carrots in the chili either - not a great combo in my opinion. And while I like goat cheese, and I realled wanted to like it on this dish (sounds like a great idea in theory!), I just couldn't get myself to like the goat cheese or really to like this dish very much. Won't be making it again, and probably won't be making much use of the leftovers."