Yield 6 Servings
Free of: gluten and top 8 allergens.
Filled with hearty flavors of turkey, beans, and macaroni, this turkey chili mac is simple to prepare and makes a great meal that even picky kids will love!
6 ounces dry weight elbow macaroni pasta
1 tbsp olive oil
1 cup diced onion
1/2 cup diced green bell pepper
2 tsp minced garlic
1 pound lean ground turkey
1 1/2 tsp chili powder
1 tsp ground cumin
1/2 tsp smoked paprika
1/2 tsp salt
1 (15-ounce) can red kidney beans, rinsed and drained
1 (15-ounce) can black beans, rinsed and drained
1 (14.5-ounce) can diced tomatoes
1 (8-ounce) can tomato sauce
1 cup gluten-free beer or chicken stock
1 cup cheddar style shreds, such as Daiya
1 jalapeno, thinly sliced (garnish)
Make Mine Veggie!
Substitute any of the following for the ground turkey:
If using mushrooms, start the recipe by sautéing mushrooms for about 8 minutes. Add onions and proceed with recipe, omitting the turkey.
If adding steamed veggies, add during the last 5 minutes.
For corn, also add during the last 5 minutes of cooking.
For the extra can of beans, add with the kidney and pinto beans.
Recipe by Allergy Chefs at https://www.yourallergychefs.com/turkey-chili-mac/