Cheesy Turkey Taco Chili Mac

Ingredients

TACO SEASONING

1½ teaspoons garlic powder

1½ teaspoons ground cumin

1½ teaspoons chili powder*

1/½ teaspoons sweet paprika

½ teaspoon dried oregano

1 teaspoon kosher salt

CHILI

Olive oil spray (I like my Misto or

Bertolli)

1/⅓ pounds 93% lean ground turkey

1 medium onion, chopped

3 garlic cloves, minced

1 red bell pepper, chopped

1(10-ounce) can mild diced tomatoes with green chiles (I like

Rotel)

1(14.5-ounce) can small red beans," rinsed and drained

1 (8-ounce) can tomato sauce

1 cup (8 ounces) fat-free refried beans"

1(15-ounce) can reduced-sodium chicken broth*

8 ounces pasta shells, wheat or gluten-free (I like DeLallo)

3¼ cup shredded reduced-fat sharp cheddar cheese*

2 tablespoons chopped fresh cilantro

2 tablespoons chopped fresh scallions

*Read the label to be sure this product is gluten-free

Directions

For the taco seasoning: In a small bowl, combine the garlic powder, cumin, chili powder, paprika, oregano, and salt.

For the chili: Heat a Dutch oven or large pot with a fitted lid over medium-high heat. Spray it with oil. Add the turkey and brown the meat, using a wooden spoon to break it into small pieces as it cooks, 4 to 5 minutes. Add the onion, garlic, bell pepper, and taco seasoning. Cook, stirring, until fragrant, 2 to 3 minutes. Add the tomatoes, red beans, tomato sauce, refried beans, chicken broth, and 1/½ cups water. Bring to a boil, reduce the heat to medium-low, cover, and simmer for 15 minutes to meld the flavors.

Stir in the pasta and simmer, uncovered, over medium heat until al dente, about 6 minutes or according to the package directions.

Remove the pot from the heat. Sprinkle the cheddar over the top of the chili, cover the pot, and let it sit until the cheese melts, 2 to 3 minutes. Serve immediately, garnished with the cilantro and scallions.