Turkey Chili with Penne

Total Time

Prep: 25 min. Cook: 1 hour


12 servings

Updated: Dec. 17, 2022
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
Turkey Chili with Penne Recipe photo by Taste of Home


  • 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 chiles
  • 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, chiles, 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.

Nutrition Facts

1 cup chili with 1/2 cup pasta and 1 slice cheese: 343 calories, 4g fat (2g saturated fat), 35mg cholesterol, 642mg sodium, 48g carbohydrate (8g sugars, 9g fiber), 27g protein.