Chili Mac

I probably should have checked the weather before making this. Today it was 80 degrees! At the end of October! Too hot for me at this time of year. Regardless, this dish was yummy and would be perfect on a cool fall night. I like to top mine with a little shredded sharp cheddar!

Chili Mac

adapted from multiple recipes

Prep Time: 5 minutes

Cooking Time: 30 minutes

Servings: 4-6

Ingredients

1 lb ground turkey

3 cloves garlic, minced

1 cup uncooked elbow macaroni

1 1/2 TBS chili powder

1 1/4 tsp cumin

1 tsp onion powder

1 tsp Kosher salt

14.5 oz can of petite diced tomatoes, undrained

15 oz can of kidney beans, undrained

8 oz can of tomato sauce

1/2 of a 6 oz can of tomato paste

Directions

In a separate saucepan, boil the macaroni until almost done, about 7-8 minutes.

Cook turkey over medium-high heat and drain. Add back to pan. Put in garlic, chili powder, onion powder and cumin. Cook for 1-2 minutes. Add in the remaining ingredients except the macaroni. Simmer for 10 minutes.

Toss in the macaroni and simmer for another 10 minutes.

Enjoy!