It’s Thanksgiving week! The boys have the whole week off from school so we’re in Arizona spending the holiday with my brother and his family. I haven’t cooked a lick of Thanksgiving food this year. Not even a real pie (these mini pies don’t really count, even though they are cute + fun!)
Soooo, sorry I didn’t bring you anything new for ya. But if you’re looking for a few of my favorites you should definitely make these maple whipped sweet potatoes, this pumpkin cream pudding pie, or these coconut cream pie bars.
I do have a healthy, hearty dinner for you though. For any night this week you just don’t know what to make, or don’t want to eat Thanksgiving leftovers.
Seriously hearty, healthy delicous turkey chili mac. Full of ground turkey, bell pepper, tomato, kidney beans, and whole wheat macaroni noodles.
Topped with all the cheese your heart can handle! Made in one pot and ready in thirty minutes!
- 1 lb turkey burger
- 1 bell pepper, seeded and diced
- 1/2 onion, diced
- 1 clove garlic, minced
- 1 (14 oz) can diced tomatoes
- 1 (14 oz) can kidney beans
- 32 oz jar Pasta sauce
- 6 cup beef or chicken broth
- 1 cup whole wheat elbow pasta, uncooked
- salt and pepper to taste
- 1 1/2 tbsp chili powder
- 1 tbsp extra virgin olive oil
- shredded cheese for topping
- In a large soup pot, cook the ground turkey over medium-high heat (seasoning with salt and pepper) until cooked through. Drain, place turkey in a separate bowl and set aside.
- In the same pot, add 1 tbs extra virgin olive oil and add diced red pepper, diced onion, and minced garlic to the pot. Saute over medium heat until onions are transluscent and peppers tender.
- Add cooked ground turkey, diced tomatoes, pasta sauce, broth, and macaroni noodles.
- Bring to a boil, then reduce heat to medium-low to simmer. Let simmer for 15-20 minutes or until the noodles tender and chili is thick.
- Garnish with cheese and serve.