Description
This Turkey Chili Mac and Cheese is the ultimate one-pot comfort meal, combining the hearty flavors of spicy chili with creamy mac and cheese. Perfect for cozy nights in or game day, it features ground turkey, bell peppers, jalapeños, beans, and a blend of Fontina, Gruyere, and sharp cheddar cheeses. Ready in just 50 minutes, this fusion dish brings warmth and deliciousness to your table with minimal fuss.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 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
- 2 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 2 jalapeños, thinly sliced
- 1 pound ground turkey (454g)
- 1 teaspoon hot sauce (or to taste)
- 28 ounces crushed canned tomatoes (800g)
- 14 ounces canned red kidney beans, drained (420g)
- 2 1/2 cups chicken broth (625 ml)
- 12 ounces uncooked elbow macaroni pasta (340g)
Cheese
- 1 cup grated Fontina cheese (divided)
- 1 cup grated Gruyere cheese (divided)
- 1 cup grated sharp cheddar cheese, orange (divided)
Garnish & Optional
- 1 cup cilantro, finely chopped
- Additional chili peppers (optional)
- Additional hot sauce (optional)
- Additional sliced jalapeños (optional)
Instructions
- Prepare the base: Heat olive oil in a 5-quart Dutch oven over medium heat. Add finely chopped onion, paprika powder, cayenne pepper, onion powder, garlic powder, salt, and black pepper. Cook for 3 to 4 minutes until the onions soften, stirring occasionally to combine the spices well.
- Add aromatics: Stir in minced garlic, chopped red and yellow bell peppers, and thinly sliced jalapeños. Continue cooking for another 3 to 4 minutes, stirring frequently to prevent garlic from burning and to evenly cook the vegetables.
- Cook the turkey: Increase the heat to medium-high and add the ground turkey. Use a wooden spoon to break up the meat as it browns evenly. Cook for about 5 to 6 minutes until the turkey is fully browned and no longer pink.
- Add liquids and pasta: Mix in hot sauce, crushed canned tomatoes, drained red kidney beans, chicken broth, and uncooked elbow macaroni. Stir well to combine all ingredients thoroughly.
- Simmer and cook pasta: Bring the mixture to a gentle boil. Then reduce heat to low, cover, and cook for 12 minutes, stirring often to prevent the macaroni from sticking. Macaroni should be just al dente—slightly firm to the bite.
- Add cheese and broil: Remove from heat. Stir in half of each type of cheese (Fontina, Gruyere, and sharp cheddar). Taste and adjust salt and pepper if needed. Spread the remaining cheese evenly on top. Place the Dutch oven under the oven’s broiler and broil until the cheese bubbles and turns golden brown, about 3 to 4 minutes.
- Serve: Spoon the chili mac and cheese into bowls. Garnish generously with finely chopped cilantro. Serve with extra chili peppers, sliced jalapeños, and hot sauce on the side as desired.
Notes
- There is a chill in the air, football season is in full swing, and hockey is back! Perfect timing for this warm and hearty dish.
- This recipe combines two fall favorites—spicy chili and creamy mac and cheese—into one satisfying meal.
- Ready in just 50 minutes, it makes a great weeknight meal or game day feast without long waiting times.
- Feel free to adjust the level of heat by modifying the amount of cayenne, jalapeños, or hot sauce according to your preference.
- You can substitute ground turkey with your favorite ground meat if preferred.
Nutrition
- Serving Size: 1 bowl (about 1/6 of recipe)
- Calories: 480 kcal
- Sugar: 6 g
- Sodium: 720 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 7 g
- Protein: 32 g
- Cholesterol: 70 mg
