One Pot Cheesy Turkey Taco Chili Mac

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One Pot Cheesy Turkey Taco Chili Mac recipe is so easy and protein packed! Made with taco seasoning, beans, and pasta shells topped with cheese is a favorite in my home! Bonus points for dirtying only one pot!

One Pot Cheesy Turkey Taco Chili Mac recipe is so easy and protein packed! Made with taco seasoning, beans, and pasta shells topped with cheese is a favorite in my home! Bonus points for dirtying only one pot!
Cheesy Turkey Taco Chili Mac

Chili mac and cheese is pure comfort in a bowl and thanks to the protein and fiber, it’s also filling and the perfect family-friendly recipe. If you love chili as much as me, you may also enjoy this Quick Beef Chili Recipe or my most popular Slow Cooker Chicken Taco Chili.

One Pot Cheesy Turkey Taco Chili Mac recipe is so easy and protein packed! Made with taco seasoning, beans, and pasta shells topped with cheese is a favorite in my home! Bonus points for dirtying only one pot!

How To Make Chili Mac

You can use white or whole wheat pasta in this recipe, but 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.

Delallo gluten free pasta.

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 recipe is so easy and protein packed! Made with taco seasoning, beans, and pasta shells topped with cheese is a favorite in my home! Bonus points for dirtying only one pot!
One Pot Cheesy Turkey Taco Chili Mac recipe is so easy and protein packed! Made with taco seasoning, beans, and pasta shells topped with cheese is a favorite in my home! Bonus points for dirtying only one pot!
One Pot Cheesy Turkey Taco Chili Mac recipe is so easy and protein packed! Made with taco seasoning, beans, and pasta shells topped with cheese is a favorite in my home! Bonus points for dirtying only one pot!
One Pot Cheesy Turkey Taco Chili Mac recipe is so easy and protein packed! Made with taco seasoning, beans, and pasta shells topped with cheese is a favorite in my home! Bonus points for dirtying only one pot!
Taco Chili Mac recipe is so easy and protein packed! Made with taco seasoning, beans, and pasta shells topped with cheese is a favorite in my home!

More Chili Recipes You May Like:

One Pot Cheesy Turkey Taco Chili Mac recipe is so easy and protein packed! Made with taco seasoning, beans, and pasta shells topped with cheese is a favorite in my home! Bonus points for dirtying only one pot!
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4.88 from 87 votes
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One Pot Cheesy Turkey Taco Chili Mac

341 Cals 24 Protein 40 Carbs 9 Fats
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Yield: 8 servings
COURSE: Dinner
CUISINE: American
One Pot Cheesy Turkey Taco Chili Mac recipe is so easy and protein packed! Made with taco seasoning, beans, and pasta shells topped with cheese is a favorite in my home! Bonus points for dirtying only one pot!


For the homemade taco seasoning:

  • 1 1/2 tsp garlic powder
  • 1 1/2 tsp cumin
  • 1 tsp kosher salt
  • 1 1/2 tsp chili powder
  • 1 1/2 tsp paprika
  • 1/2 tsp oregano

For the Chili:

  • 1.3 lb 93% lean ground turkey
  • 1 medium onion, chopped
  • 3 cloves minced garlic
  • 1 red bell pepper, chopped
  • 10 oz can rotel tomatoes with green chilies
  • 14.5 oz can pink or red beans, drained
  • 8 oz tomato sauce
  • 1/2 can, 8 oz fat-free refried beans
  • 1 15 oz can reduced sodium chicken broth*
  • 1 3/4 cups water
  • 8 oz DeLallo Gluten Free shells, or DeLallo whole wheat
  • 3/4 cup part-skim shredded sharp cheddar cheese*
  • 2 tbsp fresh cilantro, chopped
  • 2 tbsp chopped scallions
  • *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.


Serving: 1generous cup, Calories: 341kcal, Carbohydrates: 40g, Protein: 24g, Fat: 9g, Cholesterol: 60mg, Sodium: 893mg, Fiber: 8.5g, Sugar: 4g
WW Points Plus: 8
Keywords: cheesy turkey taco chili mac, chili mac, chili mac and cheese, turkey chili recipe, Turkey Taco Chili Mac

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One Pot Cheesy Turkey Taco Chili Mac – pure comfort food, packed with protein & fiber all in one pot!

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

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  1. This is a super filling and delicious recipe. Every time I make it, all the bowls are scraped clean. 

  2. I am like Madison and don’t eat beans…would the recipe be ok without them?


  4. OMG! Insanely good! I used brown rice pasta and it turned out amazing!

  5. Excellent recipe … we used chickpea pasta which took 11 minute to cook.. definitely will make again


  7. I added more veggies just for myself (6 peppers vs 1 and a large onion) but this was sooooo good. Highly recommend!!!!!!

  8. What size Dutch Oven do you normally use for your recipes?
    Thanks in advance

  9. This was so warm and comforting!  
    Winner winner chili dinner.! Everyone enjoyed it at our house!
    I also added a green and orange pepper.
    I cooked this on the stove top and then placed it in the crockpot for 4 hour to simmer on low.  The last half hour I added the raw pasta.
    I couldn’t find an 8 ounce can of refried beans, so I added half of  a regular size Can of refried beans.  Please let me know if that’s what it should be since I’d like to keep the same calorie count.   

    Thank you for this great recipe!

  10. Made this for dinner… both my husband and I thought it was out of this world!! I made it perfect the recipe, except subbed chicken because that’s what I had on hand. Delish!!! Thanks for another yummy recipe 🙂

  11. A big pot of comfort food, once again Gina doesn’t disappoint. I chopped the onions and the peppers in the food processor together, I wanted the peppers small because my husband doesn’t like them. He had two helpings, didn’t even know they were in there! 😉 I subbed in whole wheat rotini because I already had it in the pantry, it worked perfectly. As someone else said, the hard part is only eating 1 serving.

  12. Another amazing recipe by skinny taste. my fiancé loved this too!! Will use slightly less water next time. 10/10 will make again

  13. Delish! Made it last night for the first time. We loved it. The only problem is I wanted more than 1 serving!

  14. I had a quick question about the refried beans. Is it 8 oz of refried beans for the recipe in total or half of an 8 oz can of refried beans? Thanks so very much I’m very excited to make this tonight!

  15. Do you think this would freeze well?

  16. Cant wait to make this for the Super Bowl 🙂

  17. My family loves your recipes.  This is like a healthy version of hamburger helper, only better, and without the processed aftertaste.

  18. This is delicious! I doubled it because I had a lot of turkey and I was worried it wouldn’t all fit in the pot! My husband told me 3 times that he loved it and my picky 5 yr old loved it, too! 

  19. Delicious…  I omitted the refried beans but plenty thick .   Since there are lots of leftovers I added the cheese to our plates and not the entire pot.  

  20. Hi! Is there a way to turn this into a slow cooker recipe?

  21. This was delicious 😋 

  22. This is delicious – one of my favorite Skinnytaste recipes. It’s so easy to make, too. I didn’t change anything in the recipe, except once I made it with jarred salsa since I was out of Rotel. It still turned out perfect.

  23. I’ve made this so many times because it’s phenomenal! I use low sodium chicken broth and no water. Just tastes better to me and increase the seasonings. I like SPICE! Also use regular Rotel or hot. I don’t always use the cheese either. 
    Also, I have a hard time finding DeLallo GF or/and whole wheat pasta where I live so I order it from their web site. They always have deals going on so sign up for their emails. 

  24. Delicious! The husband ate two bowls. 
    I used chili rotel. I also used regular shells. The store didn’t have whole wheat or gf. I also put a dollop of light sour cream in mine. 
    Definitely recommend. This is a great recipe for families. 

  25. Comfort food is right. Thanks Gina, hubby loves it. I did add more spices…like chipotle chile powder, more cumin…heck just more of anything spicy cuz that’s how we roll. Definitely a quick meal that is more than satisfying and tasty.

  26. This was great! I always use ground chicken these days instead of turkey. I just prefer the taste. Other than that, I kept everything the same. The refried beans in this recipe were a genius move! It made it thick and sort of creamy. I might do this in the future to thicken up chili. Another really delicious recipe.

  27. This was so good! I added an extra quarter teaspoon of extra hot chili powder and it was SO GOOD. I had to simmer a lot longer than 15 minutes though, it was really watery.  But turned out amazing and my boyfriend went crazy for it! He didn’t even know it was low calorie (shhhhh)

  28. So yum

  29. I accidentally left the tomato sauce out, but this was delicious! 

  30. Made this a few weeks ago and froze half. Would you reheat on stove top or oven like a Mac and cheese casserole?

  31. Very yummy and easy to make! I didn’t have shell pasta so I used what was in my pantry, Campanella, I just cooked it longer.

  32. So good! Everyone loved it. I plan to add it into the rotation. 

  33. I wonder if this would be ok meatless? There wasn’t ground turkey (or beef) at my neighborhood grocery when I went two days ago due to coronavirus and I’m trying to stay in and cook with what I have on hand. Would I need to add anything as a substitute? Or could I just leave it out? Usually I just wing it but haven’t really converted many dishes with meat to meatless before. Many thanks. 

    • Lentils or another type of bean (like black beans) would be a good substitute if you wanted to replace it. Would make the dish even more filling ! 

  34. Made this for dinner last night, everyone loved it! I make a lot of your recipes and always get a thumbs up. Thanks for all the great ideas. 

  35. Major hit! Delicious and filling. I admit, I took the lazy way out and used a package of Taco Seasoning. Had it in the cupboard and needed to use it up anyway 🙂

    • Another win for Gina and Skinnytaste! My family loved it, all of them, which hardly ever happens! Thanks so much for your recipes!

  36. This was delish! My 10 yr old loved it. It was a bit watery so I would leave out some water and/or use all refried beans to make it thicker.

  37. How do you think it would turn out if I used leftover Madison’s favorite beef for tacos ?

  38. This is awesome. The perfect bowl of comfort food for a dark winter night. It didn’t seem to be thickening up fast enough so I took the lid off early while it simmered. I also only used 1 cup water. 

  39. I’m sitting down with a bowl of this right now and it is SO GOOD!! I really love your recipes. There have been so many times when I’ve found a recipe online and those short “how to” videos make it look so easy but then I make it and it turns out horrible. Your recipes are the only ones that consistently look and taste great every time I’ve tried one. Thank you so much for providing healthy, delicious recipes that even my picky family loves.

  40. Can you make this in a crockpot? 

  41. Can you do this without pasta? Substitute for pinto and refried beans?

  42. Hi there so just to confirm if I’m using instant pot I would just cook the turkey on sauteed first and then add everything including the pasta shellafter and then high pressure for 4 minutes and done?

  43. I did make it in my instant pot tonight. Turned out great. Did get a burn notice so need to make sure I stir the bottom or add a little water or chicken broth to deglaze it. I followed the instructions except used most of the can of refried beans & omitted the water.  The other liquids were enough. If you want it more on the liquid side add the water or more broth. I wanted it thicker. I did add the large shells. Couldn’t find whole wheat so used regular shells. Cooked 4 minutes. Quick release. Added the cheese. 

  44. Are there instant pot instructions?

  45. This is a recipe keeper! Made it tonight, and the family loved it. I made the recipe as written, and wouldn’t change a thing!

  46. This recipe is AMAZING! The whole family loved it, even my picky 1.5 year old! I love that it’s relatively light on the WW points. And Gina the way you seasoned this is perfect! It’s not too spicy and is full of flavor. I’ll definitely be making this one again and thinking about doubling it when we have friends over for dinner. 🙂 thanks for a great one! 

  47. Gina, I just wanted to let you know that I made this chili and entered it in our Church’s Chili Cook-Off last Sunday and I won! Everyone loved it!

  48. My family raved about this chili Mac! It certainly delivers on the chili flavor. I used Delallo whole wheat shells and subbed in black beans because that is what I had on hand. Definitely will make again!

  49. Holy moly this was delicious.

  50. I’ve made this many times..and love it..I want to make this for a ladies card group get together..can I make this a day ahead..refrigerate.. next day put back on burner reheat, then add cheese..

  51. Loved by the whole family with plenty of leftovers for lunches. Very favorable and quick. Came out perfect according to directions. We topped it with some salsa verde, sour cream, and pickled jalapeno in addition to the cilantro and green onion. Like that there was only one dirty pot and a cutting board to clean. There is a lot of ingredients listed and it helps to have them all out and prepped prior to cooking. It reminds me of Hamburger Helper (which I stopped cooking years ago due to sodium content) only tastier and healthier.

  52. Usually I love skinny taste recipes and find them easy to follow and correct. Hover for this one I needed to let the liquids reduce for about an hour vs the 15 minutes listed! Also the list of ingredients was missing taco seasoning! 

    • The TACO SEASONING is there, it’s made from scratch as you can see above. Not sure why yours took longer, it always works out great for us.

  53. This is amazing!  I usually don’t eat homemade chili, but I had to make an exeption for this because it is so good!

  54. This was soooooo good!  I’m enjoying the leftovers also!!  

  55. Anyone have any idea what the points are for the new WW freestyle points? Everytime I enter everything into the app it comes out like 14 points per serving and that doesn’t seem right. Thank you!! 

    • Are you using the recipe builder? The only accurate way to determine any recipe’s SmartPoints® value is to plug the ingredients into the recipe builder on the Weight Watchers website (Click on “My Foods,” select “Recipe,” and click “Create a recipe.”) which does not count fruits and vegetables in recipes in the calculations as they are now 0 points.

      The SmartPoints® calculator isn’t meant for recipes and will often give you the wrong points (usually higher) because it’s counting the fruits and vegetables. So if you see a recipe with a SmartPoints® value that’s different from what the calculator tells you, now you know why

      • I made your recipe tonight for the third or fourth time. I’m the only one in the house who likes Mexican food. I eat my fill 2-3 nights and I have already frozen several servings. They won’t last long. I LOVE this recipe. Thank you.

  56. Can we get instructions for making this recipe in the Instant Pot? Pretty please? 🙂

    • I had a quick question about the refried beans. Is it 8 oz of refried beans for the recipe in total or half of an 8 oz can of refried beans? Thanks so very much I’m very excited to make this tonight!

  57. I made this last night exactly as written at it came great. Delish!  Thank you Gina for your generosity in sharing your recipes with us.  I have all three of your cookbooks and follow you on FB.

  58. Made this tonight but tweaked it a bit. I used 99% fat free turkey and lentils, rather than the pink or red beans. I also added half a can of roasted corn. It was so good!  

  59. Great recipe!  Very easy to follow and everyone loved it!  Thank you for sharing! ????????????

  60. What adjustments for other ingredients would need to be made to account for leaving out the turkey?
    Are there other meatless options that would be good and not mess up the consistency?

  61. How can I convert this to a soup?  How much additional chicken broth/water would be needed?  I don’t want to water down the flavor.   

  62. Is this adaptable to an Instant Pot?

  63. This is definitely one of my favorite and go to recipes – I have made it too many times to count! The only thing I change is I leave out the refried beans (only because I hate wasting 1/2 a can of beans). I also usually add more chicken stock because I like it a little thinner. So good!

  64. Made a lot of recipes from facebook. This one came out perfect every time I’ve made it. I didn’t have to modify it at all.

  65. Mine came out very watery. Almost more like a soup. Any idea why?

  66. Well, I was really pleased with this as soon as it was done cooking. Then I turned off the heat and left it on the stove with the lid on to stay warm for my husband when he got home from work, and 30 minutes later there was no juice left and the noodles had turned to absolute mush. This is a great recipe, but definitely don’t add the noodles until you are about ready to serve it. I think I may even cook the noodles separately next time and just add them per bowl when I go to eat it. Otherwise, I made this exactly as directed (only subbed elbows for the shells) and it was fantastic! 

  67. I’ve made this once before, but I came back to it again last night because the weather got so chilly. It’s seriously SO GOOD! My family divided it into 6 portions rather than 8, but it was still filling and according to my own calorie count it’s only 436 calories per bowl. This one is a keeper. I’m considering adding more veggies to bulk it up – maybe a yellow bell pepper in addition to the red?

  68. Hi! Love your blog! I just got an instant pot. Do you have any tips to convert this to an instant pot recipe? Also do you know if this freezes well? Thanks for your help!

  69. So good, my husband and son devoured it.

  70. What kind of chili powder do you recommend? 

  71. So delicious, as always! And it came together super quickly. We added a little Mexican-style roasted corn from Trader Joe’s for an extra dash of veggies.

  72. This was delicious!!!!!!!!

  73. Firstly I wanted to say how much I loved this recipe,truly delish. I am using My Fitness Pal to track and when I entered the recipe into the tracker it matched all the ingredients and it says that it is more than 200 calories per portion as placed in your recipe. With other recipes, they are basically the same, so I was very surprised. I was wondering if you would be able to confirm the calories. Many thanks

    • This is a family favorite! We make it at least once a month!
      I doubled mine tonight so I could make an extra tray to freeze (preparing for baby #2 and trying to stock up on freezer meals to get us through the 4th trimester). Any recommendations on how best to reheat after thawing in the fridge overnight? Heat in oven? Warm up servings in the microwave? Would love your thoughts! I’m still trying to figure out the best way to reheat some of my meals I’m freezing…

  74. Loved this recipe! Use 1 lb of 99% lean turkey, doubled the spices, and used elbow macaroni. It came out a TAD too soupy so I think next time I will use only 1 cup of water. The leftovers tasted even better for lunch next day!

  75. This has to be one of the best Skinnytaste recipes ever and I use ST recipes at least 3 times a week.  Even my picky husband thought it was really good!  Perfect for a chilly fall Sunday evening!

  76. Definite winner! If I’d had anymore of my frozen summer sweet corn left, I would have added that too! A go-to for sure!

  77. This looks like it could be adapted for instant pot! I’d love to see that! 🙂

  78. That is some goooooood stuff!!!! Love it!

  79. Made this today to have for lunches throughout the week, well hubs and daughter loved it, so I have enough left for 1 day. Definitely a keeper. Thanks Gina, haven’t found a recipe we haven’t liked. 

  80. Does using regular pasta (not GF) change the points value? Thanks!

  81. As all the other Skinnytaste recipes I’ve tried, this does not diasappoint on flavor! This is very similar to another chili recipe I’ve tried from the site only with pasta and cheese.

    Thank you to everyone who left comments because I failed to read the directions thoroughly and missed the simmer part before adding pasta. Sooo it was a little more watery than the recipe shows it should be. I searched through the comments quickly to find a fix and decided to add the rest of the refried beans to thicken. Still delicious! Oh and I couldn’t find Delallo shells so I used bow tie instead. 

  82. Where on earth did everyone find part-skim cheddar cheese?!?!  I can’t find it for the life of me!  Only 2%. 

  83. very nice! it made a good pot-full, looks like tasty leftovers.  

  84. Any suggestions on how I could adapt this recipe to make it in a crockpot?? We usually have a chili cook off at work and this would be awesome, but I need to be able to make it in a crock pot!! Any help is appreciated!!! 

  85. This recipe is so easy, and Wow! is it good! My whole family loved it. Thank you Gina! I love cooking your recipes. You show us all that eating healthy can also taste great?

  86. This is excellent! Ours came out a little soupy though, but that’s fine with us

  87. Making this now. Smells amazing…. Did I miss when you add the pepper?

  88. This was excellent! I used a pound of ground turkey, 14oz (398mL) cans of diced tomatoes, tomato sauce and navy beans, a 4oz (118mL) can of diced green chilies and a total of 3 cups (750mL) of no salt chicken broth and water based on what was available. It worked great! 

  89. i’m in love with your cookware; can you tell me what kind of pan that is?

  90. Made this last night for dinner. Such a hit!! Will definitely add this to my recipe book.

    I used 2 Tbsp. of Trader Joe’s taco seasoning packet instead of making my own. Also, instead of diced tomatoes with chilies – I cut up 1 very large beefsteak tomato and 1 jalapeno instead.

    For the pasta I used Trader Joe’s Orecchiette Italian Artisan Pasta) – not gluten free.

  91. I made it yesterday following all the instructions (minus water) as I made it in a croc-pot to take it to a bible study. I left it on low for 8 hrs while I was at work, and then added pasta after coming home and left on low for 30 more minutes, Everyone enjoyed the meal and were surprised how few calories are in it. Hubs and I have always enjoyed every recipe we tried from this website. Thanks so much Gina, for sharing all these delicious recipes.

  92. I ,ace this tonight and will definitely make again. I didn’t want to take the time to make the seasoning mix so I used the Lowery chili seasoning mix and it was yummy. Freezing left overs for my lunches. Thank you for this recipe!

  93. This recipe is a keeper! Our family of 5 (3 teens and 2 adults) all LOVED it. Great flavor and easy to make. I used 99% f at free ground turkey and Barilla Whole grain pasta. I put into the WW recipe builder and only 3 PTS per serving. LOVE this recipe.

  94. Delicious! A big hit with my husband and me. I did adjust the taco seasoning, as we do not like things very spicy. I reduced the cumin, chili powder, paprika and garlic powder to one teaspoon each and we agreed that anyone liking it more spicy could add some siracha sauce to taste. It made enough for us to get at least two meals – an added bonus! I think it would also be great for a crowd, preparing it ahead of time, up to the part where you cook the pasta, since it does not have to cook for a long time, then finishing it up later. I served it with crusty bread and you could add a salad too. Definitely a keeper recipe! Thanks!

  95. Can you make this in the slow cooker?

  96. Made this and my entire family loved it! And, they had no idea it was healthy.  

  97. Another winner. I hope you don’t take this as a put down, but this recipe was the closest I’ve ever made to one of my favorite childhood foods–hamburger helper. So comforting. Thank you.

  98. Wow! I was blown away by this recipe. It turned out so flavorful and delicious! This will definitely be added to my rotation of favorites. I used Banza pasta instead of plain of GF (added great flavor but also took 15 min. vs 6min of the original). I also used Daiya vegan cheese. Thank you for the fantastic recipe! 

  99. I live in Bucks County and don’t know where to find DeLallo pasta.Any hints???

  100. I made this tonight and the taste is quite yummy. My only hiccup is that the pasta swelled up so much and obsorbed all of the sauce. I think next time I would make it without the pasta because I really liked the taste. It really was a good flavor with the refried beans. I took it off the heat but it continued to cook. To add a little spice I used El Pato tomato sauce it was delicious! 

  101. OMGosh!! Another hit!!!!! So good!
    Did want to say that I agree re the gluten free pasta vs regular durham, or whole wheat (which we don’t care for). A few months ago I had accidently purchased a GF version of one of the common brands that you can find at most grocery stores. I made it for a simple chicken/pasta dish, so we really noticed the difference in the taste & texture. Hubby said he liked it, and I did, too. So I looked at the box and saw the pasta was GF made with corn and rice! So, now I only buy the GF versions!

  102. I wouldn’t eat beans as a child so my mother would put all the ingredients for chili into the pot but the beans mix it up and then take some out for me and then add her beans. I don’t remember when I started eating beans but I like them now and I don’t think I ever thanked my mother
    Thanks for this tasty chili recipe.
    I wish stores would carry more varieties of Delallo pasta.

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  104. Has anyone made this and froze it afterwards? How does it taste after freezing?

  105. I used a taco seasoning packet because I’m lazy! I cooked 2 lbs of ground turkey (because it comes in 1 lb increments at the store), used two packets of taco seasoning, and then took out the excess over 1.3 lbs to use to make taco salad for lunches this week!

  106. I make this all the time! The kids love it! I know this because they actually sit down to eat! Instead of the cheddar cheese I topped it with a four cheese Mexican blend just to change it up. Can’t say enough how good this is!

  107. This was tasty but I thought the refried beans gave it a weird texture. It was too thick to be a soup but too thin to be a casserole. I’m going to add more pasta next time and transfer it to a baking dish to finish in the oven and be more like a casserole that can be served on a plate. The flavors were good, just a little too thick to eat with a spoon like chili. I put a dollop of sour cream and some avocado on top and the 1-cup serving size was very satisfying.

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  109. Didn’t really care for this one.  First ST recipe I’ve tried that I didn’t just love—found it a little too simple and bland. Oh well, I still have my 99 other ST favorites! ??

  110. Looking forward to trying this! I put it in the recipe builder and using the 99% extra lean turkey and they Barilla Protein Plus pasta it comes out to be 3 points per serving!

  111. We are hardcore Mexican food eaters! this didn’t disappoint!  Only differences we made was that I didn’t make the taco seasoning but used 2 and  1/2 TBSP of already made taco seasoning as well as rinsed black beans instead of pink or red beans. We also used  normal medium pasta shells. Totally delicious!!  Could’ve added more spice but totally delicious as is!  We had tossed salad as our side dish and it was perfect!   Made lots!  (we r big eaters). Definitely go again!!

    • Thank you for your comment.  I was wondering how black beans would work – I already have those in my pantry.  Did you still also use the refreid beans?  I planned to, but wanted to make sure.

  112. This was really good.   My kids liked It and are very picky.  My daughter doesn’t like cheese, so I put the cheese on individual servings.  Will make again. 

  113. This was really good and filling. I made it with lean ground beef. It makes a lot too. I wasn’t sure I would like the taste with the beans and shells but it was delicious and I will be making it again.

  114. This meal turned out perfect…I didn’t change a thing…AMAZING!!!

  115. Made this today…yummy!  Only used black beans but it was SO good!  Used whole wheat rotini. No cilantro (don’t like)… looking forward to lunch tomorrow !

  116. Made this last night and everyone really liked, even my picky husband who doesn’t like one-pot dishes. I actually made mine in my instant pot, but didn’t pressure cook it. I have a glass lid for it, so used that instead of the locking lid so I could see what was going on while it simmered. I’ve made most of the meals on the meal plan this week and will make all the ones you posted just now. Thank you for the meal plans, it makes life so much easier and healthier, but having said that, I think the Bagel Balls will be on regular rotation – they were awesome!

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  118. Made this tonight and family loved it. Substituted packaged taco seasoning just to save time. Added a a little more cheese to make it a little more cheesier for for the kids ;). Make sure and add the garnish at the end. It adds such flavor. 2nd night making your meals and family has loved them. 

  119. Hi Gina…love your recipes and have been following you forever!!  Quick question…every time I enter the nutritional info of a recipe into my WW app, the freestyle points come out higher than what you state they are.  Do you have any idea why??

    • It’s because some of the ingredients are “free” foods on weightwatchers. On the new plan you don’t count those ingredients, so if only put in calories, protein etc it will come out higher

  120. Any idea of the nutritional value if you take out the cheese and pasta and only use a small bit of cheese for garnish?  We added a can of pinto beans instead of the pasta.

  121. I wondered how well it froze for you?

  122. I didn’t have Brenda so subbed in some lentils. Very good!

  123. OMG THIS WAS AMAZING! I used only a LB of turkey since that’s how it was packaged and used elbow pasta instead just cuz it sounded good. Everything was the same and came out perfect. Plus only 4 SP with 99% lean turkey! 

    This will be in my normal rotation. Thank you! It was the first pasta I’ve had in 5 weeks, and SOOOO EASY! And even cheesy when it doesn’t have much cheese.

  124. Anyone know how to change this to make it in the Instant Pot?

  125. Pingback: Meal Planning Monday: Week of February 18 – Our Life, Just Healthier

  126. Why do the directions not follow the ingredients- I just keep getting an advertisement- I feel like it hijacked the directions.

  127. Pingback: 20 One-Pot Dishes to Make for Dinner This Week - Blysee

  128. Excellent 

  129. Delish and love that I had everything in the pantry or freezer!

  130. Pingback: Skinnytaste Meal Plan (February 19-February 25) - The Healthy Cooking Source

  131. Does this freeze/reheat well? I want to add it to my lunch routine. Maybe undercook the pasta a hair? ????

  132. Gina: Did I miss the amount of taco seasoning to put in the chili? I will definitely keep the chili recipe and the taco seasoning recipe!

  133. This is by far my favorite recipe of yours, its so good! Thank you!

  134. Can you leave out the refried beans?

  135. Pingback: Meal Planning Monday – What We’re Eating This Week – Our Life, Just Healthier

  136. Filled with lots of flavor and so easy to make. I just love one pot meals!

  137. One pot….so easy! Really awesome!

  138. How many points if I use 99% fat free ground turkey breast?? I thinj I calculated 4sp but wanted to be sure

  139. I use sour cream as a garnish as well. This is super delicious!

  140. Made this a bunch of times– love it!! The pasta really adds a great touch and you can’t beat a one-pot meal! Easiness aside, this is a must-try!

  141. I made 1/2 batch for New Years Eve. I did use the Same GF pasta shells, but next time would use elbow macaroni for a different ratio of pasta and beans. I used a whole can of pinto beans. For those on WW, Gina’s figure out the new Freestyle WW SP which is 6SP. You could lower it with 99% fat free turkey, but 93% has 3 SP! Freezing the leftovers for a quick meal later. Thank you!

  142. Hi Gina, this is only 3 points on the new plan. I can’t wait to try it!

  143. We had this last night, and it is definitely a keeper–now putting in my Tried and True board on Pinterest!
    I did modify it a bit by using only a pound of ground turkey–that’s how it was packaged at the grocery store. To compensate, I used the whole can of refried beans, but that was a mistake–made it too thick and it took longer than it should’ve for the pasta to cook. Next time, I’ll probably just throw in some more beans or tomatoes to make up for the smaller amount of turkey.

    I’m also thinking I might try it with ground beef next time, though I know that’ll change the points. Anyway, thanks for another great recipe, and I now keep your homemade taco seasoning on hand!

    • If you use 93/7 ground beef, it shouldn’t change the points at all, since you’re keeping the same protein to fat ratio in the meat.

  144. I’m not a big fan of chunks of tomatos… should I substitute the tomato’s you recommend for another kind? Would it make it watery?

  145. The package of noodles only came in a 16Oz container, Your recipe only calls for 8Oz of noodles, so I should only use half of the package correct?

  146. Just made this in my instant pot and it came out great! Cooked for 3 minutes and then let it NPR for about 5!

  147. Pingback: Slow Cooker 3 Bean Turkey Chili Recipe w/ WW Points

  148. I used regular rotini pasta too! And I was in a hurry so I grabbed a packet of all natural fajita seasoning in place of the homemade taco seasoning. Hubby loved it!

  149. How could I make this in a slow cooker? Its perfect, but not sure when to add noodles if I did it in a slow cooker.

  150. I love this dish. I was wondering, can you cook this in the InstantPot, and what method would you use? Thanks!

  151. How many servings is this? Thanks! 

  152. This has turned out to be one of our staples for ski trips. I make ahead up to adding the water, chicken broth, and pasta. Then I divide the meat, beans, and tomatoes  into three freezer bags. The frozen blocks keep our cooler cool on the way, and don’t thaw much on the trip. Once on the mountain, I thaw a package, add water and chicken broth paste, and a few ounces of pasta. Fifteen minutes later, it’s time to dig in. A perfect end to a good day in the snow! Thanks, Gina!  

  153. This was delicious! I used tofu instead of turkey – one family member is a veg – and used garbanzo beans instead of pink or red – one kid won’t eat any beans except garbanzo – and sneaky me still used the refried beans but the picky bean eater didn’t know they were there! Did everything else as is – everyone loved it! The spices are the perfect blend and the refrieds lend a nice depth of flavor to the sauce.

  154. Making this for the second or third time…when the world is overwhelming (which it is for me right now, for a variety of reasons) a delicious one pot meal is the best thing in the world. Love this!

  155. Have you tried this in the slow cooker? If so any adjustmemts? 

    • I haven’t tried.

      • I recently made this on the stove top, but left off the cheese and transferred to the slow cooker immediately. I left it on “keep warm” through the first 3 quarters of the game we were watching, then turned it up to low for the last quarter. I put the cheese in a dish on the side so people could top for themselves. It was a HUGE hit and very nice to have already been made before my company arrived,

  156. How do you prepare to make it freezer friendly?
    New to the whole Freezer Friendly aspect of meal prepping! Thanks for the help!

  157. Absolutely another hit. Loved this and family approved. I’ve made several of your recipes and I was impressed with all of them.

  158. I have a question about the 8 oz measurement for the pasta. I did not have the de Gallo pasta. When a recipe says 8 oz of pasta does that mean 8 oz by weight or volume? I fretted over that. In Canada our packages and cans are in grams or ml (which drives me crazy) so I have a 500 gram bag of shells. I used 2 cups and dinner was good … but I would like to know the answer for the future as I use US measurements for all of my cooking.

    Many thanks for your time.

  159. I made this last night for family dinner and it was s hit! Thanks for sharing your great recipes!!

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  161. OMG! This was the!!! I tweaked the recipe a bit: double the pasta, only .75 lb of ground turkey, an extra 1/4 cup of cheese and half an extra can of the rotel. This made enough to feed a big family or, in our case, a couple with big appetites and enough left over to have a second dinner! The mister says it was a keeper and he is super picky! I loved it as well. Can’t wait to make this again!!

  162. Just want to say that this is a staple in our house… We make it at least twice a month!!!

  163. This was so good!!  Some of the reviews said it turned out a little more liquidy than they expected so I cut the water down to a cup and that seemed to help:  I also used elbow macaroni which is a bit smaller than the shells so everything worked out great.  Awesome flavors and I’m sure will be even better as leftovers!  Thanks for another great recipe! 🙂

  164. Can you convert this recipe to a CrockPot recipe?? Maybe just brown the meat first and then add all the ingredients except the pasta until the last 20 min???

  165. Can you make this in crockpot? And if so, how? 

  166. Made this and only did 1 cup water. Turned out great but I sure hope it freezes because it makes a ton! 

  167. One of my favorite dishes so far! so easy to make and soooo good!!

  168. Made this a couple of nights ago, and it’s definitely one of my favorite Skinny Taste recipes! The refried beans make such a creamy sauce without any milk or cream. I’ll certainly be making this again!

  169. This was amazing!!!! I put avocado on top. So good!!!

  170. I made this on spur of the moment and it was indeed a winner among the WHOLE family! 2 thumbs up!! Thank you for yet another big family favorite!!

  171. Good recipe! I used whole wheat pasta which took closer to 12 minutes to cook. I used the whole 15 ounce can of retried beans and it was nice and thick. 

  172. Hi. I wanted to thank you for your recipe. I used a taco seasoning pack instead of making my own & used regular shells instead of the GF kind. I omitted the cilantro & scallions as I didn’t have any on hand.  Like a previous commenter, my end result was pretty watery. I will probably cut back on water next time. 

  173. Silly question – but are the red or pink beans kidney beans? Or do they refer to the other types of red/pink beans you see in some Cajun or Caribbean recipes? Thanks – will be making this tomorrow!

  174. Absolutely delicious!!!! Made this for the 1st time this evening and everyone just loved it. I have yet to come across a recipe from your site that hasn’t been a winner so thank you for all the wonderful recipes. 

  175. Delicious and SO easy!

  176. This was a huge hit in my house, and we can’t wait to have the leftovers tomorrow.    Thanks for another winner!

  177. Also, since I am dairy free, used Trader Joes almond mozzarella cheese and was delicious.  Will make again!!

  178. I did this recipe today and loved it. Added 1/2 jalapeño to give it some kick. Also,  I used Trader Joes GF brown rice/quinoa pasta and instead of 8 oz, had to use all 16oz because if not it was a soup. Is your amount of pasta correct, because with only 8 oz was soupy.

  179. I made this for my family and the flavor was incredible!  It’s definitely a great option for comfort food without consuming an entire day’s worth of fat and calories. I also love that you make your own taco seasoning. I definitely will be making this again… and again.

  180. I don’t have refried beans at the house. Would this still be good without them?

  181. This recipe was AMAZING, seriously. I will definitely be making this again! Love all of your recipes, thanks!

  182. LOVE THIS! It tasted even better as leftovers. Thanks for all of the amazing recipes.

  183. These are sooo yoummy! :* :*

  184. Is the calorie count correct? I get something different.

  185. My husband lifted the lid and said "this is my dream dinner"

  186. Thanks again, Gina for another winner dinner. LOVED it!

  187. Have you ever made this in the crock pot Gina?

  188. I made this a couple of weeks ago and forgot the refried beans, but it was still delicious. My fiance liked it so much he's asked me to make it again and double it so he can have leftovers! Has anyone else doubled the recipe? Just wondering if I should adjust any cooking times or temperatures. Thanks Gina!

  189. Made this for dinner tonight, another great meal. Plus lunch tomorrow!

  190. Made this last night, but with only three slight differences. 1. Used ground chicken instead of turkey (what I had on hand). 2. Used Pinto Beans (that's what I had on hand). 3. Only used 1 cup water by mistake (not 1 3/4). Followed all other ingredients exactly. It turned out GREAT!! Had just enough seasoning, cheese, and meat ratio. Will definitely be making this again! Thank you!!!

  191. Made this tonight and my entire family loved it! This will be part of our monthly meals!

  192. This was good. I used 2 cans of tomato paste in place of the refried beans to "thicken" the sauce, did water instead of the chicken broth and cut out the salt to make it more "sodium friendly" for 451 mg instead of 893.

  193. Made this last night, it was soooo good. The noodles make it so yummy! Had enough for leftovers today 🙂

  194. I made this last night and it was super yummy! Plus it didn't take more than 30 minutes to make, thanks for all your amazing recipes!!!

  195. Made this last night and made the mistake of accidentally cooking the pasta in a separate pot. Apparently I can't read! Anyways, I would highly suggest not making the mistake I did. It left the pasta a little unflavorful. Otherwise, this was yummy!

  196. This was a huge hit in our home tonight! We couldn't find DeLallo pasta shells so we used a brown rice pasta instead. Highly recommend! Thank you!

  197. I made this last night exactly as instructed and it was fantastic! Can't wait for leftovers. Very easy and very tasty. Thank you!

  198. I love this recipe but have gone…Paleo! Am thinking king of converting the pasta to sweet potatoes and skipping the beans. Will let you know how it comes out!

  199. I made this last night for dinner. Even my overly picky 9 year old step son had a second helping. Awesome recipe, thank you!

  200. Sounds delicious! How do I adapt this to my crockpot?

  201. i made this last night – so delicious! i cant wait to finish up this batch so i can make another one!

  202. We LOVE this recipe! I'm about to make it for a 3rd time and I'm salivating. Another winner, Gina!

  203. This was absolutely amazing. I made this the first time and my husband loved it so much, I mentioned making it again and HE went out to the supermarket to get the missing ingredients.I do add a little more of the fried beans because my husband loves the thick consistency. Thanks again Gina for yet another amazing recipe.

  204. How could I convert this to a crock pot version? Thanks!

  205. Made this tonight after tagging it in feedly a few weeks ago. So delicious!!!!!
    I added another can of beans… chili beans and used a cup of water instead of 1.75 and it turned out so so so so so good! Thanks Gina!

  206. This is CRAZY good. I didn't have quite enough turkey (used a little less than a pound instead) and compensated by using more of the refried beans which made it super creamy. We will definitely eat this again.

  207. Hi. What would the calories be if I made this with no pasta?


  208. Random question but why do you specify browning the turkey with a wooden spoon?

  209. I just made this. It is ridiculously delicious!

  210. I do not eat leftovers. The food has to be excellent for me to eat leftovers. Well this dish is SUPERB!
    I have literally eaten this for lunch and dinner the past 2 days. I am eating the last of the leftovers right now as I type this and I am sad it's almost gone!
    My only substitution was I used Mexican Cheese instead of Cheddar and mmmmmmmm so good. This will definitely be made again the Very near future!

  211. This recipe was sooooo goooood! I was actually disappointed when my husband took the leftovers for lunch and left me with pizza. I did have to make a few substitutions due to what I had. I substituted homemade salsa for the rotel tomatoes and black beans for pink beans, also whole wheat noodles. Thank you, thank you, thank you.

  212. I made this yesterday and my husband and I loved it. We used mini-bow tie pasta since we were not concerned about the gluten. We served it with a few crushed up corn tortilla chips and a dollop of plain Greek yogurt. Delicious! Leftovers are great, too!

  213. Made this last night and it was delicious! I didn't have the GF pasta on hand, so had what I had and it still came out so good!!

  214. Made this last night! It was really good. In the beginning I wasn't really sure since it didn't look thick enough, but once it was all said and done– it was perfect! Followed recipe exactly. Would def make again!!! Serving size is perfect, lots of food!

  215. I made this for dinner tonight, and it was just FABULOUS. Filling, flavorful, and really good for you. Based on comments here, I reduced the pasta amount a bit (down to 6 oz.) and also reduced the water a bit to compensate. Can't wait for the leftovers!

  216. Made this tonight and it was AMAZING! Thank you so much for all the hard work you put into this blog. And I just picked up your cookbook at Walmart last night! I got my sticky notes out, intending to tag the recipes that looked good and that I wanted to try… Needless to say, I tagged almost the whole book! Thanks for making healthy eating taste so delicious!!!

  217. would it be possible to use cauliflower instead of noodles?

  218. Can you use a taco seasoning packet instead? I have several in pantry that I'd like to get rid of?

    • I don't see why not, but once you use them up just make your own, no artificial ingredients or preservatives, you know exactly what is in it. I make my own now and it is still as yummy 🙂

  219. I made this last night and it was wonderful!! Perfect for the whole family includings kiddos!!!

  220. Just made this for dinner and it is delicious – a definite winner! My husband says it needs to become a regular dish in our house! Thanks Gina!!!

  221. what kind of beans are we to use? kidney or something else/

  222. This was so good, smelled great cooking, was filing, delicious and got rave reviews. I served it with a salad. This will be a family favourite from now on.

  223. This may be up there with your Santa Fe chicken & pork carnitas recipes. Hall of fame status!!! After simmering 15 mins I thought mine looked like it had too much liquid, so I took the liberty of removing about a cup of liquid from the pot before throwing in the pasta. It was perfect, thank you! 🙂

  224. Everything about this dish was amazing. SO STINKING GOOD!!!!! 🙂

  225. I made this last night. It was terrific! It ended up simmering on the stove (sans pasta) for several hours. Then I added the pasta in to cook right before serving. Not sure if the long simmer made a difference. It was so easy and the whole family loved it, even the kids who are not fans of whole beans.

  226. Just made this tonight, and loved it! I can't wait to eat it all this week for leftovers!

  227. going to try this tonight, with the GF pasta I have on hand. Hope it comes out the same. What else can I do with a half can of refried beans?? 🙂

    • Enchiladas???? 🙂

    • Chalupas!  Great lunch or dinner.  I use store bought chalupa shells and ff refried beans, pickled jalapeño slices and either guacamole or low fat cheese (sometimes both!). Broil it in oven for a couple of minutes.  For topping I chop iceberg lettuc and tomatoes and toss it with salsa.  Yummm!  Family fav and quick and easy.

  228. Can this be made in a crockpot?

  229. I made this last night for dinner and it was a HUGE hit! The boyfriend had two enormous bowls, so I'm pretty sure this is going to be a staple in our house. Thanks again, Gina, for all the delish dishes! 🙂

  230. This dish is the definition of comfort food. I think I could eat it everyday. Great job, love this soooo much. It might be your best.

  231. This looks delicious! Can you recommend the brand that you use for the canned refried beans?? I normally prefer homemade refried beans, but sometimes there just isn't time, and this looks so easy to make. Thanks!!

  232. I made this last week and it was delicious! I accidentally used 15 oz of tomato sauce and used quinoa noodles and it was still fantastic. Great comfort food! If you like it spicy I highly recommend shredding a little habanero cheddar on top.

  233. Made this last night and DH gave it a B+. Have to query him tonight about what would have made it an A. Cut down slightly on the pasta as above mentioned, diabetics on board. Some how I ended up with a trifle too much liquid-maybe bcuz of cutting down on the pasta. Will make this again for sure.

  234. I made this last night. I was so good. I reduced the pasta down to 4 oz and used whole wheat pasta (diabetic in the family). I was surprised that even 4 oz of pasta was quite a bit. I had to add little extra water but it was perfect! I wished I had more leftover. I am the only one on weight watchers so I limited myself to just a cup but everyone else went back for more. I will be making more to freeze and pack up for lunches. Thank you for your wonderful recipes I really enjoy making and serving them.

  235. Looks amazing. Can leftovers be frozen?

  236. Think this could be made minus the beans?

  237. Can this be frozen? Or is that not recommended?

  238. I'll be trying this one for sure! Just wanted to let you know that I've started cooking almost exclusively from your recipes. My husband and son are both incredibly picky eaters but your recipes are always a big hit. I've recently started eating gluten free because of some digestive issues and am so thrilled that I can continue to make so many of your recipes. Thanks so much for doing what you do so well!!!

  239. Made this tonight. I couldn't find the gf pasta one my way home so used what I had on hand (regular mezzo rigati). It was delicious. My husband and 3 year old ate it. The 2 year old appears to be on a hunger strike. It was a but more watery than it looked in the pics – not sure why. Would like it less so but still tasted really good!

    • Mine is cooking now and only has a little left to cook, and is definitely more liquidy than I expected. Way more like a soup than a chili right now. I may let it simmer a while longer than the recipe suggests.

  240. Looks good!! I am thinking of making this for my friend and her family…she is going through radiation for cancer. Would this be OK to make ahead, and then when they reheat they can add the cheese? Or would the pasta get mushy?

    • I would like to know this, too. Or if it can be frozen.

      • It’s great heated from the refrigerator, but it kinda sucked frozen. Making it for the 3rd time right now and I always eat all the leftovers out of the fridge. Sooo yummy!

  241. Hi Gina, this recipe looks delicious. Do you have a recommendation for a good dutch oven. I have been wanting to buy one for a while now, but I read so many mixed reviews, (chipping, scratching, etc.). Do you love the one that you use? Thanks

    • I don't know if you're familiar with "Cook's Illustrated" or not but they do lots of product testing and they've never steered me wrong. They recommend "Lodge" color enamel 6 quart Dutch oven. I purchased one several months ago at Target and I love it! There is one on clearance on their website right now though I'm not sure of the size. Hope this helps!

    • I am currently making this recipe now. I'm also using a lodge dutch oven. They're very nice to cool with. Just remember that the rim at the top isn't coated, so don't let it soak or you'll get some rust.

    • I’ve had a large Le Creuset Dutch oven that works great for recipes like this, but that I also use all the time for other things. They’re pricey, but you can find seconds at outlet stores–seconds that nobody would ever know are seconds. I’ve had it for maybe 7 or 8 years and it rocks!

  242. I would've been set with just the taco chili, but it's even better with the noodles! Yum!

  243. Would it work to substitute rice for the GF noodles?