This Turkey Chili Mac delivers all the cozy, hearty comfort of the classic in a lighter one-pot meal. Lean ground turkey simmers with warm spices, pasta cooks right in the flavorful sauce, and it comes together easily for a satisfying weeknight dinner. The aroma alone will have everyone gathering around the table.
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Why You’ll Love This Turkey Chili Mac
- One-pot wonder: Maximum flavor with minimal cleanup.
- Deep, complex flavor: Warm spices and smokiness, not just heat.
- Highly adaptable: Easy to swap beans, veggies, or pasta.
- Fantastic leftovers: Flavors meld and deepen overnight.
Ingredients & Tools
- 1 tbsp olive oil
- 1 large yellow onion, diced
- 1 red bell pepper, diced
- 4 cloves garlic, minced
- 1 lb lean ground turkey
- 2 tbsp tomato paste
- 1 tbsp chili powder
- 1 ½ tsp ground cumin
- 1 tsp dried oregano
- ½ tsp smoked paprika (or 1 tsp chipotle in adobo, minced)
- 1 (15 oz) can diced tomatoes, undrained
- 1 (15 oz) can kidney beans, rinsed and drained
- 4 cups chicken broth
- 8 oz elbow macaroni (or other small pasta like cavatappi)
- Salt and black pepper to taste
- For serving: shredded cheddar cheese, sour cream, sliced jalapeños, chopped fresh cilantro
Tools: A large Dutch oven or heavy-bottomed pot with a lid.
Notes: Don’t skip sautéing the tomato paste with the spices—it deepens their flavor and removes any raw taste. And using a good, flavorful chicken broth really forms the foundation of the entire dish.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 28 g |
| Fat: | 10 g |
| Carbs: | 55 g |
| Fiber: | 8 g |
Serves: 6 | Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes
Before You Start: Tips & Ingredient Notes
- What’s the best type of ground turkey to use? I prefer 93% lean for this recipe. It has just enough fat to stay moist and carry flavor without making the final dish greasy. If you use 99% lean, just be extra careful not to overcook it when browning.
- Can I use a different pasta shape? Absolutely! Elbows are classic, but any small-to-medium short pasta works wonderfully. Cavatappi, shells, or even rotini are great choices. Just be mindful that cooking times may vary slightly depending on the shape.
- Why cook the pasta in the sauce? This is the magic trick! The starch released from the pasta as it cooks thickens the chili beautifully and helps the sauce cling to every nook and cranny. It also means the pasta soaks up all that incredible flavor instead of just plain water.
- How can I control the spice level? The smoked paprika provides a gentle warmth. For more heat, add the chipotle in adobo or a pinch of cayenne. For a milder dish, simply use sweet paprika instead of smoked. It’s all about making it perfect for your palate.
How to Make Turkey Chili Mac
Step 1: Heat the olive oil in your large Dutch oven or pot over medium-high heat. Add the diced onion and bell pepper and cook, stirring occasionally, until they’ve softened and started to get a little color around the edges, about 5-7 minutes. You’ll notice the kitchen starting to smell amazing already. Add the minced garlic and cook for just one more minute until fragrant—be careful not to let it burn.
Step 2: Push the veggies to one side of the pot and add the ground turkey. Use your spoon to break it up into crumbles. Let it cook undisturbed for a minute or two to get a nice sear on one side, then continue breaking it up and cooking until it’s no longer pink, about 5-6 minutes. Season with a good pinch of salt and pepper here.
Step 3: Clear a little space in the center of the pot and add the tomato paste. Let it cook for about 30 seconds to caramelize slightly, then stir it into the turkey and vegetables. Now, add all your spices—the chili powder, cumin, oregano, and smoked paprika. Stir constantly for one minute. This “blooms” the spices, waking up their oils and making their flavor much deeper and more complex.
Step 4: Pour in the diced tomatoes with their juices, the rinsed kidney beans, and the chicken broth. Give everything a really good stir, scraping up any browned bits from the bottom of the pot—that’s pure flavor! Bring the liquid to a steady boil.
Step 5: Once boiling, stir in the dry elbow macaroni. Reduce the heat to a lively simmer (medium-low), cover the pot with a lid, and let it cook for about 10-12 minutes. Stir it once or twice halfway through to prevent the pasta from sticking to the bottom.
Step 6: After 10 minutes, check the pasta for doneness. It should be al dente, and the sauce will have thickened considerably. If it’s too thick for your liking, you can stir in a splash more broth or water. If it’s too thin, let it simmer uncovered for another 2-3 minutes. Taste and adjust the seasoning with more salt and pepper if needed.
Step 7: Take the pot off the heat and let it sit for 5 minutes. This resting time allows the sauce to thicken up just a bit more and the flavors to settle in. Serve it up hot, loaded with your favorite toppings.
Storage & Freshness Guide
- Fridge: Cool completely, store in an airtight container for 3–4 days.
- Freezer: Portion into airtight containers and freeze for up to 3 months.
- Reviving: Reheat gently on the stove with a splash of broth or water to loosen.
Serving Suggestions
Complementary Dishes
- A simple green salad with a sharp vinaigrette — The crisp, acidic greens cut through the richness of the chili mac perfectly, balancing out the meal.
- Buttery, warm cornbread or crusty garlic bread — There’s nothing better for sopping up every last bit of that delicious sauce from the bottom of the bowl.
- Sautéed greens like kale or Swiss chard — A quick sauté with garlic adds a healthy, earthy component that complements the smoky spices beautifully.
Drinks
- A cold, crisp lager or pale ale — The carbonation and slight bitterness of the beer are a classic pairing that cleanses the palate between bites.
- Sparkling water with lime — For a non-alcoholic option, the bubbles and citrus are incredibly refreshing against the warm, hearty flavors.
- A bold Zinfandel or Malbec — The berry notes and soft tannins in these red wines can stand up to the robust chili and spice without being overwhelmed.
Something Sweet
- Simple cinnamon-dusted churros — The warm, sugary cinnamon is a fantastic follow-up to the savory, smoky notes of the main dish.
- A scoop of vanilla bean ice cream — The cool, creamy sweetness is the ultimate comfort dessert and provides a lovely temperature and flavor contrast.
- Citrus-infused flan or custard — The smooth, cool texture and bright citrus note feel light and elegant after a hearty meal.
Top Mistakes to Avoid
- Mistake: Not browning the turkey properly. If you just stir it constantly from the start, it will steam and turn gray instead of getting those tasty, browned bits. Give it a chance to sear for a minute before breaking it up.
- Mistake: Skipping the “blooming” of the spices and tomato paste. That quick cook in the oil makes a world of difference in developing a deep, rounded flavor instead of a one-dimensional, raw spice taste.
- Mistake: Overcooking the pasta. Remember that the pasta will continue to absorb liquid and soften even after you turn off the heat. Aim for al dente when you check it at the 10-minute mark, as it will perfect during the resting time.
- Mistake: Forgetting to season in layers. Season the turkey when you cook it, and then definitely do a final taste and season at the end. The pasta and beans need a good amount of salt to really shine.
Expert Tips
- Tip: Grate your own cheese for topping. Pre-shredded cheese contains anti-caking agents that can make it less melty. A block of sharp cheddar that you grate yourself will melt into the hot chili mac in the most glorious, gooey way.
- Tip: Let it rest before serving. I know it’s tempting to dig right in, but giving the pot 5 minutes off the heat allows the pasta to fully absorb the sauce and the whole dish to thicken to the perfect consistency.
- Tip: Double the recipe for a crowd (or for the freezer). This chili mac freezes exceptionally well. Let it cool completely, then portion it into airtight containers. It will keep for up to 3 months. Thaw overnight in the fridge before reheating gently on the stove with a splash of broth.
- Tip: Brighten it up with acid at the end. A small squeeze of fresh lime juice or a dash of red wine vinegar stirred in right before serving can lift all the flavors and make them pop in a really delightful way.
FAQs
Can I make this Turkey Chili Mac in a slow cooker?
You absolutely can, but the method changes a bit. You’ll need to brown the turkey and sauté the onions, pepper, and garlic in a skillet first to build flavor. Then, transfer everything except the pasta to the slow cooker and cook on low for 6-7 hours or high for 3-4. Stir in the uncooked pasta during the last 30 minutes of cooking on high, adding a bit more broth if it looks dry, until the pasta is tender.
My chili mac turned out too watery. How can I fix it?
Don’t worry, this is an easy fix! Simply let it simmer on the stove uncovered for a few more minutes, stirring frequently, until it reduces to your desired thickness. The sauce will continue to thicken as it cools, too. If you’re in a real hurry, you can stir in a tablespoon of tomato paste or a cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp cold water) to speed up the process.
Can I use ground beef instead of turkey?
Of course! The recipe works beautifully with ground beef. I’d recommend using a 85/15 or 90/10 lean-to-fat ratio. You might find you need to drain off a little excess fat after browning the beef, but otherwise, the method remains exactly the same. It’ll be a more classic, robust chili mac.
How long do leftovers last in the fridge?
Stored in an airtight container, your leftover Turkey Chili Mac will keep beautifully in the refrigerator for 3 to 4 days. The pasta will continue to absorb liquid, so when you reheat it, you’ll likely want to add a small splash of broth or water to loosen it up to your preferred consistency again.
What are some good vegetarian substitutions?
For a vegetarian version, swap the ground turkey for two cans of rinsed lentils or a plant-based ground “meat” alternative. Use vegetable broth instead of chicken broth. You could also bulk it up with an extra can of beans, like black beans or pinto beans, and maybe even some diced mushrooms for a meaty texture.
Turkey Chili Mac
Make this easy one-pot Turkey Chili Mac for a healthy, comforting dinner ready in 40 minutes. Get the foolproof recipe with minimal cleanup!
Ingredients
For the Ingredients
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1 tbsp olive oil
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1 large yellow onion (diced)
-
1 red bell pepper (diced)
-
4 cloves garlic (minced)
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1 lb lean ground turkey
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2 tbsp tomato paste
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1 tbsp chili powder
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1.5 tsp ground cumin
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1 tsp dried oregano
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0.5 tsp smoked paprika (or 1 tsp chipotle in adobo, minced)
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1 can diced tomatoes (15 oz, undrained)
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1 can kidney beans (15 oz, rinsed and drained)
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4 cups chicken broth
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8 oz elbow macaroni (or other small pasta like cavatappi)
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Salt and black pepper (to taste)
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For serving (shredded cheddar cheese, sour cream, sliced jalapeños, chopped fresh cilantro)
Instructions
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Heat the olive oil in your large Dutch oven or pot over medium-high heat. Add the diced onion and bell pepper and cook, stirring occasionally, until they’ve softened and started to get a little color around the edges, about 5-7 minutes. You’ll notice the kitchen starting to smell amazing already. Add the minced garlic and cook for just one more minute until fragrant—be careful not to let it burn.01
-
Push the veggies to one side of the pot and add the ground turkey. Use your spoon to break it up into crumbles. Let it cook undisturbed for a minute or two to get a nice sear on one side, then continue breaking it up and cooking until it’s no longer pink, about 5-6 minutes. Season with a good pinch of salt and pepper here.02
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Clear a little space in the center of the pot and add the tomato paste. Let it cook for about 30 seconds to caramelize slightly, then stir it into the turkey and vegetables. Now, add all your spices—the chili powder, cumin, oregano, and smoked paprika. Stir constantly for one minute. This “blooms” the spices, waking up their oils and making their flavor much deeper and more complex.03
-
Pour in the diced tomatoes with their juices, the rinsed kidney beans, and the chicken broth. Give everything a really good stir, scraping up any browned bits from the bottom of the pot—that’s pure flavor! Bring the liquid to a steady boil.04
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Once boiling, stir in the dry elbow macaroni. Reduce the heat to a lively simmer (medium-low), cover the pot with a lid, and let it cook for about 10-12 minutes. Stir it once or twice halfway through to prevent the pasta from sticking to the bottom.05
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After 10 minutes, check the pasta for doneness. It should be al dente, and the sauce will have thickened considerably. If it’s too thick for your liking, you can stir in a splash more broth or water. If it’s too thin, let it simmer uncovered for another 2-3 minutes. Taste and adjust the seasoning with more salt and pepper if needed.06
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Take the pot off the heat and let it sit for 5 minutes. This resting time allows the sauce to thicken up just a bit more and the flavors to settle in. Serve it up hot, loaded with your favorite toppings.07
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