Ingredients

The following ingredients have 6 Servings
  • 1 tablespoon extra virgin olive oil
  • 1 small yellow onion (diced)
  • 1 pound extra lean ground turkey ((use an additional can of beans to make vegetarian))
  • 1 jalapeño pepper (seeded and diced)
  • 1 tablespoon chili powder (plus 1 teaspoon chili powder)
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 3/4 teaspoon garlic powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 cups low-sodium chicken stock
  • 1 can low-sodium black beans ((15 ounces) rinsed and drained)
  • 1 can low-sodium red kidney beans ((15 ounces) rinsed and drained)
  • 1 can tomato sauce ((15 ounces))
  • 1 can diced tomatoes with green chilis ((10 ounces) undrained)
  • 2 cups uncooked whole wheat elbow macaroni noodles (about 8 ounces)
  • 1 cup freshly shredded reduced-fat sharp cheddar cheese (plus additional for serving)
  • Sliced green onions (for serving)

Instruction

  • Heat the olive oil in a large, deep Dutch oven or pot over medium-high. Once hot, add the onion and sauté until beginning to soften; about 4 minutes.
  • Add the turkey, jalapeno, chili powder, cumin, coriander, garlic powder, salt, and pepper. Cook, stirring frequently, breaking apart the turkey until the meat is crumbled and cooked through, about 3 minutes.
  • Stir in the chicken stock, black beans, kidney beans, tomato sauce, diced tomatoes in their juices, and pasta. Bring to a gentle boil, then reduce the heat to a simmer. Once simmering, cover the pot and cook until the noodles are al dente, about 10 minutes. Remove from the heat.
  • Stir in the cheese until melted and creamy. Serve warm, topped with additional shredded cheese and green onions.