Turkey chili with taco seasoning, beans, and pasta shells topped with cheese – this is pure comfort in a bowl and it’s packed with protein and fiber so it fills you up. Bonus points for only dirtying one pot!
I wanted to make this a gluten free dish because my aunt who is gluten intolerant was eating with me. I’ve heard all good things about DeLallo Gluten Free Pasta from my friend who swears by it and I was honestly blown away.
It was by far the best GF pasta I’ve ever tried, in fact I even prefer it over whole wheat and I ‘m thinking I might be using this pasta all the time. Great taste, firm texture with the perfect al dente bite. And I loved how it didn’t get soggy after sitting in the chili hours later.
Although Madison wouldn’t eat this because she won’t eat beans, I gave some to my friend Tara to test out on her finicky 5 year old son and he LOVED it!
One Pot Cheesy Turkey Taco Chili Mac
Servings: 8 • Size: 1 generous cup • Points+: 8 pt • Smart Points: 8
Calories: 341 • Fat: 9 g • Carb: 40 g • Fiber: 8.5 g • Protein: 24 g • Sugar: 4 g
Sodium: 893 mg • Cholest: 60 mg
For the homemade taco seasoning:
For the Chili:
*Check labels for gluten-free
Heat a large Dutch oven or pot with a fitted lid over medium-high heat and spray with oil, brown the turkey breaking it up with a wooden spoon as it cooks. When cooked through, add the onions, garlic, pepper and taco seasoning; cook 2-3 minutes.
Add the canned tomatoes, beans, tomato sauce, refried beans, chicken broth and water. Bring to a boil, cover and simmer
about 15 minutes. Adjust salt to taste.
Stir in the uncooked pasta and simmer uncovered over medium heat until al dente, about 6 minutes or according to package directions.
Remove the pot from heat and top with the cheese, cover and let sit for about 2-3 minutes, until the cheese melts.
Serve immediately garnished with fresh cilantro and scallions.
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Disclosure: This post is sponsored by DeLallo. I only share products I use in my own kitchen. I created this recipe and received compensation to do