Chili Mac and Cheese

About This Recipe

An easy chili mac and cheese recipe with ground turkey, beans, and plenty of melty cheddar cheese. Cooks in ONE pot and ready in 30 minutes!

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 small yellow onion (diced)
• 1 pound extra-lean ground turkey ((use an additional can of beans to make vegetarian))
• 1 jalapeño pepper (seeded and diced)
• 1 tablespoon chili powder (plus 1 teaspoon chili powder)
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 3/4 teaspoon garlic powder
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 2 cups low-sodium chicken stock
• 1 (15-ounce) can low-sodium black beans (rinsed and drained)
• 1 (15-ounce) can low-sodium red kidney beans (rinsed and drained)
• 1 (15-ounce) can tomato sauce
• 1 (10-ounce) can diced tomatoes with green chilis (undrained)
• 2 cups uncooked whole wheat elbow macaroni noodles (about 8 ounces)
• 1 cup freshly shredded reduced-fat sharp cheddar cheese (plus additional for serving)
• Sliced green onions (for serving)

Instructions

1. Heat the olive oil in a large, deep Dutch oven or pot over medium-high. Once hot, add the onion and sauté until beginning to soften; about 4 minutes.
2. Add the turkey, jalapeño, chili powder, cumin, coriander, garlic powder, salt, and pepper. Cook, stirring frequently, breaking apart the turkey until the meat is crumbled and cooked through, about 3 minutes.
3. Stir in the chicken stock, black beans, kidney beans, tomato sauce, diced tomatoes in their juices, and pasta. Bring to a gentle boil, then reduce the heat to a simmer. Once simmering, cover the pot and cook until the noodles are al dente, about 10 minutes. Remove from the heat.
4. Stir in the cheese until melted and creamy. Serve warm, topped with additional shredded cheese and green onions.