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25-Minute Turkey & Black Bean Chili Mac

Chili meets mac & cheese: seasoned ground turkey, black beans, and elbow macaroni simmered in one pot and finished with melted cheddar — 25 minutes, about 31g protein per serving (estimated).
Print Recipe
Prep Time 7 minutes
Cook Time 18 minutes
Total Time 25 minutes
Servings: 6 servings
Ingredients Equipment Method Notes

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

Equipment

  • Large deep skillet with lid (12-inch) or a Dutch oven
  • Wooden spoon or spatula

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

Food safety: ground turkey must reach 165°F internally — the long simmer guarantees it. Stir the cheese in OFF the heat so it melts silky instead of grainy. Refrigerate leftovers within 2 hours; 4 days refrigerated / 3 months frozen, loosened with a splash of broth when reheating. Protein ~31g/serving estimated from USDA FoodData Central; not lab-tested.