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Ingredients
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- 1 tablespoon extra-virgin olive oil
- 1 small yellow onion, diced
- 1 pound extra-lean ground turkey (or an additional can of beans for a vegetarian version)
- 1 jalapeño pepper, seeded and diced
- 1 tablespoon chili powder plus 1 teaspoon additional chili powder
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- ¾ teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ 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
- Heat olive oil in a large Dutch oven over medium-high heat.
- Sauté diced onion until softened, about 4 minutes.
- Add ground turkey and jalapeño; cook until turkey is fully cooked, about 3 minutes.
- Stir in chili powder, cumin, coriander, garlic powder, salt, and pepper.
- Add chicken stock, black beans, kidney beans, tomato sauce, diced tomatoes, and macaroni; bring to a boil.
- Reduce heat to a simmer, cover, and cook until pasta is al dente, about 10 minutes.
- Remove from heat and stir in shredded cheddar cheese until melted.
- Garnish with additional cheese and sliced green onions before serving.
Notes
For a uniform texture, ensure ground turkey is finely crumbled.
Adjust spice levels by omitting jalapeño if desired.
Experiment with different beans for variety.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Calories: 450
- Sugar: 6
- Sodium: 700
- Fat: 12
- Saturated Fat: 4
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 55
- Fiber: 10
- Protein: 30
- Cholesterol: 70