Turkey Vegetable Chili Mac

Turkey Vegetable Chili Mac

Turkey Vegetable Chili Mac

Essential fatty acids abound in this scrumptious dish. They play a key role in the maintenance of healthy skin and are also involved in the regulation of cholesterol and blood pressure.

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Makes 6 servings


Nonstick cooking spray
3/4 pound 93% lean ground turkey
1/2 cup chopped onion
2 cloves garlic, minced
1 can (about 15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) Mexican-style stewed tomatoes, undrained
1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained
1 cup frozen corn
1 teaspoon Mexican seasoning
1/2 cup uncooked elbow macaroni
1/3 cup reduced-fat sour cream


  1. Spray large nonstick saucepan or Dutch oven with cooking spray; heat over medium heat until hot. Add turkey, onion and garlic; cook and stir 5 minutes or until turkey is no longer pink.
  2. Stir beans, tomatoes with juice, corn and Mexican seasoning into saucepan; bring to a boil over high heat. Cover; reduce heat to low. Simmer 15 minutes, stirring occasionally.
  3. Meanwhile, cook pasta according to package directions, omitting salt. Rinse and drain pasta; stir into saucepan. Simmer, uncovered, 2 to 3 minutes or until heated through.
  4. Top each serving with dollop of sour cream. Garnish as desired.

Nutritional Information

Serving Size: 1 cup chili mac
Sodium 445 mg
Protein 17 g
Fiber 6 g
Carbohydrate 34 g
Cholesterol 25 mg
Saturated Fat 1 g
Total Fat 6 g
Calories from Fat 21 %
Calories 236

Dietary Exchange

Fat 1/2
Meat 1
Vegetable 2
Starch 1-1/2

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