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Turkey Macaroni Chili


  • 1-1/2 tsp vegetable oil

  • 1 tsp minced garlic

  • 1/2 cup finely chopped carrots

  • 1 cup diced onion

  • 8 ounces ground turkey

  • 1 (19-ounce) can crushed tomatoes

  • 2 cups chicken stock

  • 1-1/2 cups peeled and diced potatoes

  • 3/4 cup canned red kidney beans, drained

  • 3/4 cup corn kernels

  • 2 tbsp tomato paste

  • 1-1/2 tsp chili powder

  • 1-1/2 tsp dried oregano

  • 1-1/2 tsp dried basil

  • 1/3 cup dry elbow macaroni


In a large nonstick saucepan, heat oil over medium heat; add garlic, carrots, and onions and cook for 5 minutes or until softened, stirring occasionally. Add turkey, stirring to break it up; cook for 2 minutes or until no longer pink.

Stir in the tomatoes, stock, potatoes, beans, corn, tomato paste, chili powder, oregano, and basil. Bring the mixture to a boil, then reduce heat to low; cover and simmer for 20 minutes.

Turn heat to medium-high and bring to a boil again; add the macaroni and cook for 12 minutes, or until pasta is al dente.

Serves 8

Each serving contains about 240 calories, 6 g fat, 1.5 g saturated fat, 0 g trans fat, 0 mg cholesterol, 552 mg sodium, 30 g carbohydrate, 4 g fiber, 7 g sugars, and 13 g protein.

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