Taste of Home
Turkey Chili with Penne
TOTAL TIME: Prep: 25 min. Cook: 1 hour
YIELD: 12 servings.
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
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 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
Directions
-
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.
© 2024 RDA Enthusiast Brands, LLC