Description
This Turkey Chili Mac and Cheese is the ultimate one-pot comfort meal, combining the hearty, spicy flavors of chili with the creamy decadence of mac and cheese. Perfect for cozy fall evenings or game day, this dish features ground turkey simmered with vibrant bell peppers, jalapeños, and a blend of aromatic spices, cooked with elbow macaroni and topped with a melty three-cheese blend. Ready in just 50 minutes, it offers a satisfying and flavorful meal that brings warmth and indulgence to your table.
Ingredients
Scale
Base Ingredients
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 2 garlic cloves, minced
- 2 jalapeños, thinly sliced
Spices & Seasonings
- 2 teaspoons paprika powder
- 1 teaspoon cayenne pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 teaspoon hot sauce (or to your heat preference)
Proteins & Liquids
- 1 pound ground turkey (454g)
- 28 ounces crushed canned tomatoes (800g)
- 14 ounces canned red kidney beans, drained (420g)
- 2 1/2 cups chicken broth (625 ml)
Pasta & Cheese
- 12 ounces elbow macaroni pasta, uncooked (340g)
- 1 cup grated Fontina cheese, divided
- 1 cup grated Gruyere cheese, divided
- 1 cup grated sharp cheddar cheese, divided
Garnish & Extras
- 1 cup cilantro, finely chopped
- Chili peppers (optional, for serving)
- Hot sauce (optional, for serving)
- Extra jalapeños, sliced (optional, for serving)
Instructions
- Heat and Sauté Vegetables: Heat the olive oil in a 5-quart Dutch oven over medium heat. Add the finely chopped onion along with paprika, cayenne, onion powder, garlic powder, dried oregano, salt, and black pepper. Cook for 3 to 4 minutes until the onions start to soften and the spices release their aroma. Then add the minced garlic, chopped red and yellow bell peppers, and sliced jalapeños. Cook for another 3 to 4 minutes, stirring occasionally to prevent the garlic from burning.
- Cook the Turkey: Increase the heat to medium-high and add the ground turkey to the pot. Use a wooden spoon to break the meat into small pieces as it cooks. Continue cooking until the turkey is browned and cooked through, which should take approximately 5 to 6 minutes.
- Add Liquids, Beans, and Pasta: Stir in the hot sauce, crushed tomatoes, drained kidney beans, chicken broth, and uncooked elbow macaroni. Mix well to evenly combine all the ingredients. Raise the heat to bring the mixture to a light boil.
- Simmer Pasta and Chili: Once boiling, reduce the heat to low and cover the pot. Let it cook for about 12 minutes, stirring frequently to prevent the macaroni from sticking to the bottom. The pasta should be just al dente, tender yet slightly firm to the bite.
- Add Cheese and Prepare to Broil: Turn off the heat burner. Stir in half of each cheese—Fontina, Gruyere, and sharp cheddar—into the chili mac mixture. Taste and adjust seasoning with additional salt and pepper if needed. Spread the remaining cheese evenly over the top of the dish.
- Broil for a Golden Cheese Crust: Place the pot under the oven’s broiler. Broil the dish for about 3 to 4 minutes until the cheese bubble and browns lightly, creating a delicious crust on top.
- Serve and Garnish: Spoon the chili mac and cheese into bowls. Garnish each serving with freshly chopped cilantro and offer additional chili peppers, sliced jalapeños, and hot sauce on the side for those who prefer extra heat.
Notes
- There is a chill in the air, football season is in full swing, and hockey is back! Which means it is time to grab your favorite sweater (or jersey), get cozy, and enjoy all the hearty flavors of the season.
- Normally, you cannot beat a spicy bowl of chili or a rich creamy helping of mac and cheese—this dish marries the best of both worlds in one pot.
- This recipe is perfect as a hearty, soul-satisfying meal that comes together in just about 50 minutes, making it great for busy weeknights or game day celebrations.
Nutrition
- Serving Size: 1 serving (about 1/6 of recipe)
- Calories: 520 kcal
- Sugar: 7 g
- Sodium: 860 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 8 g
- Protein: 35 g
- Cholesterol: 75 mg
