This Turkey Chili Mac is the ultimate comfort food mashup, combining hearty chili and cheesy pasta in one satisfying dish. It’s a one-pot wonder that comes together quickly with lean ground turkey and low carb pasta. You’ll love this cozy, protein-packed meal for busy weeknights.
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Why You’ll Love This Turkey Chili Mac
- One-pot wonder: Maximum flavor with minimal cleanup.
- Lighter comfort food: Feels indulgent but made with lean ingredients.
- Freezer-friendly: Tastes even better the next day.
- Endlessly customizable: Easily adapt spices and add-ins.
Ingredients & Tools
- 1 tbsp olive oil or avocado oil
- 1 large yellow onion, finely diced
- 1 bell pepper (any color), diced
- 4 cloves garlic, minced
- 1 lb lean ground turkey
- 2 tbsp tomato paste
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper (optional, for heat)
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 (8 oz) can tomato sauce
- 4 cups chicken broth
- 8 oz low carb elbow pasta (like chickpea or edamame pasta)
- Salt and black pepper to taste
- 1 cup shredded sharp cheddar cheese (plus more for garnish)
- For serving: sour cream, sliced jalapeños, fresh cilantro
Tools: A large Dutch oven or heavy-bottomed pot, a wooden spoon, and a measuring cup.
Notes: Don’t skip browning the tomato paste with the spices—it unlocks a deep, roasty flavor. Use a good low carb pasta to hold its shape and avoid mushiness.
Nutrition (per serving)
| Calories: | 380 kcal |
| Protein: | 35 g |
| Fat: | 16 g |
| Carbs: | 22 g |
| Fiber: | 8 g |
Serves: 6 | Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes
Before You Start: Tips & Ingredient Notes
- Choose your pasta wisely. Not all low carb pastas are created equal. I’ve found that chickpea, lentil, or edamame-based elbows work fantastically here. They have a sturdy texture that stands up to the simmering liquid without turning to mush.
- Don’t rush the first step. Taking the time to properly sauté your onions, peppers, and garlic until they’re soft and fragrant is what builds a solid flavor foundation. You’ll notice the difference—it’s the secret to a truly great chili.
- Brown that turkey well. You want to get some good color on the ground turkey, breaking it up as you go. This isn’t just about cooking it through; it’s about developing a deeper, savorier taste that permeates the whole dish.
- Toast your spices. When you add the chili powder and cumin directly to the pot with the turkey and tomato paste, you’re “blooming” them. This quick toast in the hot fat wakes up their essential oils and makes the flavor so much more complex and vibrant.
How to Make Turkey Chili Mac
Step 1: Start by heating the oil in your large Dutch oven or pot over medium heat. Once it shimmers, add the diced onion and bell pepper. You’ll want to cook these, stirring occasionally, for about 5-7 minutes until they’ve softened and the onion turns translucent. The aroma at this stage is just wonderful. Now, stir in the minced garlic and cook for one more minute until it becomes fragrant—be careful not to let it burn!
Step 2: Push the veggies to the side of the pot and add the ground turkey to the center. Increase the heat to medium-high and cook the turkey, breaking it up with your wooden spoon, until it’s no longer pink and has developed some golden-brown spots. This should take about 5-6 minutes. Browning the meat properly is key for that deep, savory flavor.
Step 3: Now, clear a little space in the center of the pot again and add the tomato paste, chili powder, cumin, and smoked paprika. Let the tomato paste and spices cook in that hot spot for about 60 seconds. You’ll notice the color of the tomato paste darken slightly and the spices will smell incredibly aromatic. This “blooms” the spices and toasts the tomato paste, creating a much richer base for your chili mac.
Step 4: It’s time to bring it all together. Pour in the diced tomatoes (with their juices), the tomato sauce, and the chicken broth. Give everything a really good stir, scraping up any of those delicious browned bits from the bottom of the pot. Those bits are pure flavor gold! Bring the liquid to a lively boil.
Step 5: Once boiling, stir in your low carb elbow pasta. Reduce the heat to a steady simmer and let it cook, uncovered, for the time specified on your pasta’s package—usually around 8-10 minutes. Stir it occasionally to prevent sticking. The sauce will start to thicken beautifully as the pasta cooks and releases its starches.
Step 6: When the pasta is al dente, turn off the heat. It’s cheese time! Stir in the shredded cheddar cheese until it’s completely melted and creates a creamy, luscious sauce. Taste the chili mac and season generously with salt and black pepper. The flavors need this final adjustment to really sing. Let it sit for 5 minutes off the heat—it will thicken up even more.
Storage & Freshness Guide
- Fridge: Store in an airtight container for 3–4 days.
- Freezer: Freeze for up to 3 months in a freezer-safe container.
- Reviving: Reheat gently with a splash of broth to loosen sauce.
Serving Suggestions
Complementary Dishes
- A simple green salad with a tangy vinaigrette — The crisp, acidic greens cut through the richness of the chili mac perfectly, balancing out the whole meal.
- Garlicky sautéed kale or spinach — This is an easy way to get another serving of greens on the plate, and the garlicky flavor is a fantastic companion to the savory turkey.
- Low carb cornbread or a flaxseed muffin — For that ultimate comfort food experience, nothing beats having a little something to sop up the last bits of that delicious sauce.
Drinks
- An ice-cold light beer or a lager — The crisp, bubbly bitterness is a classic pairing that cleanses the palate between bites of the hearty, spiced chili mac.
- A sparkling water with lime — For a non-alcoholic option, the effervescence and citrus zing are incredibly refreshing and light against the robust flavors of the dish.
- A bold Zinfandel or Malbec — If you’re a wine person, a fruit-forward red with low tannins can stand up to the spices and tomato without overpowering the meal.
Something Sweet
- A few fresh strawberries with whipped cream — The sweet, juicy berries and light cream are a simple, refreshing finish that doesn’t feel too heavy after a satisfying main course.
- A square of very dark chocolate (85% cacao or higher) — Just a little piece allows the deep, bitter notes of the chocolate to contrast beautifully with the lingering spices from dinner.
- A small bowl of mixed berries — It’s effortless, naturally sweet, and provides a bright, clean end to your meal that feels just right.
Top Mistakes to Avoid
- Mistake: Using the wrong type of pasta. Regular wheat pasta will absorb too much liquid and become mushy and bloated, throwing off the entire texture and balance of the dish. Stick with a recommended low carb alternative.
- Mistake: Not letting the chili mac rest. I know it’s tempting to dig right in, but giving it those 5 minutes off the heat allows the sauce to thicken to the perfect, clingy consistency. It makes a world of difference.
- Mistake: Skipping the taste-and-season step at the end. The salt level can vary greatly depending on your broth and cheese. Always, always taste it at the end and adjust the seasoning with salt and pepper. It’s the difference between a good dish and a great one.
- Mistake: Overcooking the pasta. Remember that the pasta will continue to cook a little in the residual heat of the pot. Aim for al dente when you turn off the heat to avoid a soft, mushy final product.
Expert Tips
- Tip: Grate your own cheese. Pre-shredded bags contain anti-caking agents like potato starch, which can prevent your sauce from getting as smooth and creamy. A block of cheddar that you grate yourself will melt far more beautifully.
- Tip: Make it ahead for deeper flavor. Like many chili-based dishes, this one tastes even better the next day. You can make it completely, let it cool, and store it in the fridge. Gently reheat it on the stove with a splash of broth to loosen it up.
- Tip: Customize your spice level. The cayenne is totally optional. For more heat, add a diced jalapeño with the onions and peppers. For less, just leave it out. You have complete control over the fire.
- Tip: Add a secret umami boost. A teaspoon of fish sauce or a dash of Worcestershire sauce stirred in with the tomatoes might sound weird, but it adds a incredible depth of savory flavor that people won’t be able to pinpoint but will definitely love.
FAQs
Can I use a different type of ground meat?
Absolutely! This recipe is very adaptable. Lean ground beef, chicken, or even a plant-based ground crumble would work wonderfully. Just keep in mind that the fat content will vary, so you may need to drain a bit of excess grease if using a higher-fat beef. The cooking method remains exactly the same—just brown your protein of choice until it’s fully cooked through before moving on.
My sauce is too thin. How can I thicken it?
No worries, this happens! The simplest fix is to just let it simmer for a few more minutes uncovered, which will allow more liquid to evaporate. If you’re still in a rush, you can make a quick slurry by mixing a teaspoon of xanthan gum with a tablespoon of cold water and stirring it into the simmering chili mac. It will thicken up almost instantly, so use it sparingly.
Can I make this dairy-free?
You sure can. Simply omit the cheddar cheese at the end. The dish will still be deliciously flavorful from the spices and tomatoes. For a creamy element, you could stir in a quarter cup of unsweetened coconut cream or a dollop of dairy-free sour cream alternative right before serving to get that rich mouthfeel.
How long will leftovers last in the fridge?
Stored in an airtight container, your turkey chili mac will keep beautifully for 3 to 4 days in the refrigerator. 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 the sauce back up to your desired consistency.
Can I freeze this chili mac?
Yes, it freezes exceptionally well! Let it cool completely, then transfer it to a freezer-safe container. It will keep for up to 3 months. The best way to thaw it is overnight in the refrigerator. When reheating, do it gently on the stovetop over low heat, adding a bit of liquid as needed, since the pasta can sometimes dry out a little during freezing.
Turkey Chili Mac
Make this easy one-pot Turkey Chili Mac for a quick, healthy comfort food dinner. Ready in 40 minutes with lean ground turkey and low carb pasta. Get the recipe now!
Ingredients
For the Ingredients
-
1 tbsp olive oil or avocado oil
-
1 large yellow onion (finely diced)
-
1 bell pepper (any color, diced)
-
4 cloves garlic (minced)
-
1 lb lean ground turkey
-
2 tbsp tomato paste
-
1 tbsp chili powder
-
1 tsp ground cumin
-
0.5 tsp smoked paprika
-
0.25 tsp cayenne pepper (optional, for heat)
-
1 can diced tomatoes (14.5 oz, undrained)
-
1 can tomato sauce (8 oz)
-
4 cups chicken broth
-
8 oz low carb elbow pasta (like chickpea or edamame pasta)
-
Salt and black pepper (to taste)
-
1 cup shredded sharp cheddar cheese (plus more for garnish)
-
For serving (sour cream, sliced jalapeños, fresh cilantro)
Instructions
-
Start by heating the oil in your large Dutch oven or pot over medium heat. Once it shimmers, add the diced onion and bell pepper. You’ll want to cook these, stirring occasionally, for about 5-7 minutes until they’ve softened and the onion turns translucent. The aroma at this stage is just wonderful. Now, stir in the minced garlic and cook for one more minute until it becomes fragrant—be careful not to let it burn!01
-
Push the veggies to the side of the pot and add the ground turkey to the center. Increase the heat to medium-high and cook the turkey, breaking it up with your wooden spoon, until it’s no longer pink and has developed some golden-brown spots. This should take about 5-6 minutes. Browning the meat properly is key for that deep, savory flavor.02
-
Now, clear a little space in the center of the pot again and add the tomato paste, chili powder, cumin, and smoked paprika. Let the tomato paste and spices cook in that hot spot for about 60 seconds. You’ll notice the color of the tomato paste darken slightly and the spices will smell incredibly aromatic. This “blooms” the spices and toasts the tomato paste, creating a much richer base for your chili mac.03
-
It’s time to bring it all together. Pour in the diced tomatoes (with their juices), the tomato sauce, and the chicken broth. Give everything a really good stir, scraping up any of those delicious browned bits from the bottom of the pot. Those bits are pure flavor gold! Bring the liquid to a lively boil.04
-
Once boiling, stir in your low carb elbow pasta. Reduce the heat to a steady simmer and let it cook, uncovered, for the time specified on your pasta’s package—usually around 8-10 minutes. Stir it occasionally to prevent sticking. The sauce will start to thicken beautifully as the pasta cooks and releases its starches.05
-
When the pasta is al dente, turn off the heat. It’s cheese time! Stir in the shredded cheddar cheese until it’s completely melted and creates a creamy, luscious sauce. Taste the chili mac and season generously with salt and black pepper. The flavors need this final adjustment to really sing. Let it sit for 5 minutes off the heat—it will thicken up even more.06
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