Time 1h10m Yield 6 Number Of Ingredients 18 Steps:
Heat olive oil in a pot over medium-high heat. Add onion and 1 teaspoon salt; cook, stirring, until it starts to soften and turns translucent, about 5 minutes. While onion cooks, make the spice mixture by combining chili powder, chipotle pepper, cumin, black pepper, cocoa, cinnamon, and oregano in a small bowl. Add garlic and the spice mixture to the onion and cook, stirring, 1 to 2 minutes. Stir in 4 cups chicken broth, diced tomatoes with chiles, and tomato sauce. Raise the heat to high and bring to a simmer. Reduce the heat to medium-low and simmer, stirring occasionally, for 15 minutes. Add the leftover turkey meat along with additional chicken broth if needed, and cook, stirring occasionally, for another 15 minutes. Taste for salt and other seasonings and adjust as needed. Raise the heat to high and bring to a boil. Stir in pinto beans and elbow macaroni and cover tightly with a lid. Cook, covered, until the pasta is just barely tender, about 5 minutes. Turn off the heat, remove the lid, and stir very well. Cover back up and let sit with the heat off for 5 minutes. Uncover, stir in Cheddar cheese, and serve immediately.
Time 45m Yield 4 servings Number Of Ingredients 15 Steps:
In a large pot of salted boiling water, cook the pasta until al dente. Using a heatproof measuring cup, scoop out 1 cup of the pasta water. Drain the pasta in a colander. Add 1 tablespoon of olive oil to the pasta and toss to coat. Wipe out the pot and heat 2 tablespoons of olive oil in it. Add the poblanos, onion, and a generous pinch of salt. Cook over medium-high heat, stirring, until softened, 5 to 7 minutes. Add the ground turkey and cook, stirring, until the meat is just cooked through and any liquid has evaporated, about 8 minutes. Meanwhile, in a small skillet, heat the remaining 1 tablespoon of olive oil. Add the panko and cook over medium-high heat, stirring, until golden, about 3 minutes. Remove from the heat and stir in the lemon zest and parsley. Season the breadcrumbs with salt and pepper. Add the flour to the pot and cook, stirring, until the turkey mixture is well coated, about 1 minute. Stir in the tomatoes, chipotles, and 1/2 cup of the reserved pasta water. Simmer until the mixture is thickened, 2 to 3 minutes. Remove the pot from the heat and stir in the pasta, cheese, and cream, if using; add more pasta water if needed. Fold in the arugula until just wilted; season the chili mac with salt and pepper. Serve the chili mac in bowls, topped with shredded cheddar cheese and the breadcrumbs.
Time 55m Yield 6 Number Of Ingredients 8 Steps:
Cook ground beef, onion and green pepper in large skillet over medium heat 5 minutes or until beef is no longer pink; pour off drippings. Add tomatoes, water and taco seasoning; simmer 5 minutes, stirring occasionally. Toss pasta with meat mixture. Spoon 3 cups of mixture into an 11x7-inch baking dish. Sprinkle with 1 cup cheese; top with remaining meat mixture. Cover with foil; bake in preheated 375 degrees F oven 30 minutes. Uncover; sprinkle with remaining cheese. Return to oven 5 minutes or until cheese is melted.
Time 30m Yield 4-6 serving(s) Number Of Ingredients 10 Steps:
Saute turkey, drain and save juices. Return to pan and add chicken broth. Bring to a boil. Add macaroni and simmer for 10 minutes, stir often until broth is almost absorbed. Stir in all remaining ingredients. Except 2 tablespoons of cheese and parsley. Simmer 10 minutes. Transfer to casserole dish if desired and sprinkle cheese and parsley on top.
Time 40m Yield 6 servings (2 quarts). Number Of Ingredients 15 Steps:
In a large saucepan coated with cooking spray, cook the turkey, onion and pepper in oil over medium heat until meat is no longer pink; drain., Stir in the water, beans, broth, tomatoes, tomato sauce, chili powder, cumin and oregano. Bring to a boil. Add pasta; cook for 15-20 minutes or until tender, stirring occasionally. Serve with sour cream; sprinkle with cilantro.
Time 50m Yield 8 serving(s) Number Of Ingredients 12 Steps:
Cook macaroni according to package directions, drain and set aside. Place ground turkey in a large pot and cook over medium heat 15 minutes or until turkey is browned, stirring to crumble. Add onions, green peppers, and garlic. Cook 5 minutes or until vegetables are tender. Stir in next 5 ingredients. Cover and simmer 20 minutes, stirring occasionally. Add kidney beans and macaroni. Simmer 5 minutes, stirring occasionally, until macaroni and beans are mixed through and warm.
Time 40m Yield 10 servings (4 quarts). Number Of Ingredients 17 Steps:
In a Dutch oven, cook the turkey, celery, green pepper, onion and garlic over medium heat until meat is no longer pink. Add the juices, tomato sauce, brown sugar, seasonings and bay leaf. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes., Meanwhile, cook macaroni according to package directions; drain. Add beans and macaroni to turkey mixture; heat through. Discard bay leaf before serving. Garnish servings with toppings of your choice.
Time 5h50m Yield 4 servings, about 1 cup each Number Of Ingredients 7 Steps:
Reserve 1/4 cup onions. Brown meat with remaining onions in skillet; drain. Spoon into slow cooker sprayed with cooking spray. Stir in beans and tomatoes; cover with lid. Cook on LOW 5 to 6 hours (or on HIGH 3 to 4 hours). Stir in macaroni; cook, covered, 30 min. or until tender. Stir chili. Serve topped with cheese, sour cream and reserved onions.
