Since my oldest has now asked to have chili mac 3 times since I first made it, I was planning on making it for dinner last night. Well, I got really busy doing some things around the house, and before I knew it it was too late to start the crock pot. So I adapted the crock pot recipe to make a stove top version and it was tasty and very well received.
Ingredients:
- 1 TBSP olive oil
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1 lb. 93% lean ground turkey
- 1 TBSP + 1 tsp. chili powder
- 3 tsp ground cumin
- 1 tsp Mexican oregano
- 3/4 tsp salt
- 2 14.5 oz. can diced tomatoes
- 1 15.5 oz. can kidney beans, drained and rinsed
- 1/2 lb. pasta (elbow, baby shells, mini penne), cooked al dente
- 1 c. frozen corn
- 1/4 c. black olives, sliced
- 2 c. grated cheddar or pepperjack cheese
- 1/4 c. cilantro for garnish
- Additional toppings of choice: Chipotle Tabasco, sour cream, salsa, or jalapenos
Directions:
- In a medium skillet, heat olive oil over medium-high heat and cook onions and garlic until soft; then add the chili powder, cumin, oregano, salt, and turkey and cook until turkey is cooked through, stirring occasionally to break it up.
- Add the tomatoes and kidney beans to the meat mixture and combine. Cover and simmer for 15 minutes or so.
- Stir the cooked pasta, corn, and olives into the chili.
- Top with cheese and sprinkle with cilantro and/or any of the other toppings.
Chili Mac:
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