Chili night and mac-and-cheese night are both great. This recipe refuses to choose. Seasoned ground turkey and black beans simmer in a smoky tomato broth, elbow macaroni goes straight into the same pot and drinks it all up, and then a pile of sharp cheddar melts over everything off the heat. One pot, 25 minutes, and every bowl is thick, cheesy, and loaded.
Why you’ll love it
- One pot, no colander. The macaroni cooks right in the chili broth, soaking up all the smoky flavor.
- Chili + mac & cheese in one bowl. Two comfort-food classics, zero compromise.
- ~31g protein per serving (estimated), from lean ground turkey, black beans, and cheddar.
- Weeknight-fast. 25 minutes start to finish, and it reheats like a dream for lunches.
Ingredients
- 1 lb ground turkey, 93% lean
- 1 tbsp olive oil
- 1 medium yellow onion, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 2 1/2 tbsp homemade chili seasoning, see note below
- 1 (14.5 oz) can fire-roasted diced tomatoes, undrained
- 1 (8 oz) can tomato sauce
- 2 1/2 cups low-sodium chicken broth
- 8 oz elbow macaroni, uncooked, about 2 cups
- 1 (15 oz) can black beans, drained and rinsed
- 1 1/2 cups shredded sharp cheddar, divided
- 1/4 cup sliced green onions, plus more for serving
- Sour cream and pickled jalapeños, for serving, optional
Homemade chili seasoning: 1 tablespoon chili powder, 2 teaspoons ground cumin, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon dried oregano, 1 teaspoon kosher salt, 1/2 teaspoon black pepper. (Or substitute 2 1/2 tablespoons store-bought chili seasoning.)
Equipment
A large deep skillet with lid (12-inch) or a Dutch oven, and a wooden spoon or spatula.
Instructions
- Brown the turkey. Heat the olive oil in a large deep skillet or Dutch oven over medium-high heat. Add the ground turkey and cook, breaking it into crumbles, until no pink remains, about 5 minutes. Drain off any excess liquid.
- Soften the vegetables and bloom the spices. Stir in the onion and bell pepper; cook until softened, about 2 minutes. Add the garlic and chili seasoning; cook 1 minute more, until fragrant.
- Build the chili base. Pour in the fire-roasted tomatoes with their juices, the tomato sauce, and the chicken broth, scraping up any browned bits. Bring to a lively boil.
- Cook the macaroni. Stir in the elbow macaroni. Reduce the heat to medium-low, cover, and simmer until the pasta is just tender and most of the liquid is absorbed, about 8 minutes. Stir once or twice so nothing sticks.
- Stir in the beans. Uncover and stir in the black beans. Simmer uncovered 2 minutes, until heated through and the mixture is thick and saucy. If it looks dry, splash in 2–3 tablespoons of broth.
- Melt the cheese. Remove the pot from the heat. Stir in 1 cup of the cheddar until melted and creamy, then sprinkle the remaining 1/2 cup over the top, cover, and let stand 2 minutes. Shower with green onions and serve with sour cream and jalapeños if you like.
Doneness cues: Turkey must reach 165°F internally (it will, well before the end — the long simmer guarantees it). The macaroni is done when tender with a little saucy broth left; it keeps absorbing as it sits, so serve promptly. The cheese should be fully melted and glossy, not grainy — that’s why it goes in off the heat.
25-Minute Turkey & Black Bean Chili Mac
Ingredients
Equipment
Method
- Heat the olive oil in a large deep skillet or Dutch oven over medium-high heat. Add the ground turkey and cook, breaking it into crumbles, until no pink remains, about 5 minutes. Drain off any excess liquid.
- Stir in the onion and bell pepper; cook until softened, about 2 minutes. Add the garlic and chili seasoning; cook 1 minute more, until fragrant.
- Pour in the fire-roasted tomatoes with their juices, the tomato sauce, and the chicken broth, scraping up any browned bits. Bring to a lively boil.
- Stir in the elbow macaroni. Reduce the heat to medium-low, cover, and simmer until the pasta is just tender and most of the liquid is absorbed, about 8 minutes. Stir once or twice so nothing sticks.
- Uncover and stir in the black beans. Simmer uncovered 2 minutes, until heated through and the mixture is thick and saucy. If it looks dry, splash in 2–3 tablespoons of broth.
- Remove the pot from the heat. Stir in 1 cup of the cheddar until melted and creamy, then sprinkle the remaining 1/2 cup over the top, cover, and let stand 2 minutes. Shower with green onions and serve with sour cream and jalapeños if you like.
Notes
Nutrition note
Protein is estimated at about 31g per serving, calculated from USDA FoodData Central values for the listed ingredients — this is an estimate, not a lab analysis. Actual values vary by brand and preparation.
Substitutions and tips
- Ground chicken or lean ground beef swap in 1:1. For beef, drain the fat well.
- Make it spicier: add a diced jalapeño with the bell pepper, use hot chili seasoning, or finish with hot sauce.
- Different pasta: small shells or rotini work the same way; keep the weight at 8 oz and check tenderness a minute early for smaller shapes.
- Dairy-free: use your favorite dairy-free shreds and stir them in off the heat the same way.
- Don’t skip stirring in step 4 — pasta cooked in thick sauce can stick if left alone.
- Too thick? A splash of broth loosens it. Too thin? Simmer uncovered an extra 2 minutes before adding the cheese.
Storage and reheating
Refrigerate leftovers within 2 hours in an airtight container for up to 4 days. Reheat in a skillet over medium heat with a splash of broth, or microwave in 60-second bursts, stirring between, until steaming (165°F). The pasta keeps absorbing sauce as it sits, so leftovers will be thicker — the broth splash fixes it. Freezes well for up to 3 months — thaw overnight in the fridge; the pasta softens slightly but the flavor holds.
Frequently asked questions
Can I use a different bean? Yes — kidney beans or pinto beans swap in 1:1. Black beans keep the color contrast nicest against the cheddar.
Is this good for meal prep? Very — portion into containers and reheat with a splash of broth. It holds up well for 4 days of lunches.
Can I make it in advance for a crowd? Yes, but cook the macaroni 1 minute shy of tender if you’re holding it warm — it keeps softening in the hot sauce.
How do I keep the cheese from getting grainy? Take the pot off the heat before the cheese goes in. Boiling temperatures make cheddar seize; residual heat melts it silky.
Can I add vegetables? Diced zucchini or corn stir in nicely with the beans in step 5. Keep add-ins to about 1 cup so the pot stays thick, not soupy.
More one-pot comfort dinners
If you like one-pot turkey dinners, try our 30-Minute Turkey Taco Skillet. Chili season? Our 30-Minute White Bean Turkey Chili is all one pot. For another cheesy one-pot pasta, 30-Minute One-Pot Cheesy Chicken & Rice is pure comfort.