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Turkey-Mac Chili

Source of Recipe

100 Favorite Soups & Stews, BH&G


List of Ingredients

nonstick spray coating
8 ounces lean ground raw turkey or chicken
1/2 cup chopped onion
2 cloves garlic -- minced
1 14 1/2 ounce low-sodium tomatoes -- cut up
1 1/2 cups water
1 15 ounce can low-sodium tomato sauce
1 cup elbow macaroni
1 tablespoon chili powder
1/2 teaspoon dried basil -- crushed
1/4 teaspoon pepper teaspoon salt
1 15 ounce can low-sodium dark red kidney beans -- rinsed and drained
low-fat dairy sour cream -- optional
or plain low-fat yogurt
ground red pepper -- optional
fresh cilantro -- optional


Recipe

Spray a large saucepan with nonstick coating. Cook turkey or chicken, onion, and garlic in saucepan till turkey or chicken is no longer pink and onion is tender. Stir in undrained tomatoes, water, tomato sauce, uncooked macaroni, chili powder, basil, pepper, and salt. Bring to boiling. Reduce heat. Simmer, uncovered for 17 to 20 minutes or till pasta is tender and mixture is of desired consistency. Stir in beans; heat through. To serve, ladle chili into individual bowls. If you like, dollop with sour cream or yogurt, sprinkle with ground red pepper, and garnish with cilantro. Makes 4 main-dish servings.