Turkey Chili with Pasta Recipe

5 2 3
Turkey Chili with Pasta Recipe
Turkey Chili with Pasta Recipe photo by Taste of Home
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Turkey Chili with Pasta Recipe

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5 2 3
Publisher Photo
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
MAKES:
10 servings
TOTAL TIME:
Prep: 10 min. Cook: 30 min.
MAKES:
10 servings
TOTAL TIME:
Prep: 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 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).
Originally published as Turkey Chili with Pasta in Simple & Delicious October/November 2011, p62

Nutritional Facts

1-1/2 cups (calculated without optional toppings): 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.

  • 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
  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).
Originally published as Turkey Chili with Pasta in Simple & Delicious October/November 2011, p62

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Reviews forTurkey Chili with Pasta

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besidethesea User ID: 6799048 96445
Reviewed Dec. 2, 2013

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

MY REVIEW
shelli1542 User ID: 1525176 96361
Reviewed Nov. 20, 2011

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

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