One-pot turkey chili mac & cheese

35 mins. 8 servings. 341 calories per serving




  • 1.3 lb 93% lean ground turkey

  • 1 medium onion, chopped

  • 3 cloves minced garlic

  • 1 red bell pepper, chopped

  • 10 oz can diced tomatoes

  • 14.5 oz can pink or red beans, drained

  • 8 oz tomato sauce

  • 1/2 can, 8 oz fat-free refried beans

  • 15 oz reduced sodium chicken broth

  • 1 3/4 cups water

  • 8 oz whole wheat pasta shells

  • 3/4 cup part-skim shredded sharp cheddar cheese

  • 2 tbsp taco seasoning

  • 2 tbsp fresh cilantro, chopped

  • 2 tbsp chopped scallions


  1. Heat a large Dutch oven or pot with a fitted lid over medium-high heat and spray with oil, brown the turkey, breaking it up with a wooden spoon as it cooks.

  2. When cooked through, add the onions, garlic, pepper and taco seasoning; cook 2-3 minutes.

  3. Add the canned tomatoes, beans, tomato sauce, refried beans, chicken broth and water.

  4. Bring to a boil, cover and simmer for about 15 minutes. Adjust salt to taste.

  5. Stir in the uncooked pasta and simmer uncovered over medium heat until al dente, about 6 minutes or according to package directions.

  6. Remove the pot from heat and top with the cheese, cover and let sit for about 2-3 minutes, until the cheese melts.

  7. Serve immediately garnished with fresh cilantro and scallions.