Chili mac is the mash-up you want when taco night and mac and cheese both sound right. Ground turkey browns with onion and spices, then dry pasta simmers in the same skillet with broth and tomatoes until tender and coated.
You skip the separate pot of boiling water and the casserole dish. Cheese melts in at the end so every spoonful is chili-spiced, saucy, and weeknight-friendly in about 35 minutes.
Ingredients
- 1 Tbsp (15 ml) olive oil
- 1 lb (454 g) ground turkey (93% lean works well)
- 1 small yellow onion, diced (about 1 cup / 140 g)
- 1 green or red bell pepper, diced (about 1 cup / 150 g)
- 3 garlic cloves, minced
- 2 Tbsp chili powder
- 1 tsp ground cumin
- ¾ tsp kosher salt
- ½ tsp smoked paprika
- ¼ tsp cayenne, optional
- 2 Tbsp (32 g) tomato paste
- 1 can (14.5 oz / 411 g) diced tomatoes, undrained
- 2 cups (480 ml) low-sodium chicken broth
- 8 oz (227 g) elbow macaroni (about 2 cups dry)
- 1 can (15 oz / 425 g) kidney or pinto beans, rinsed and drained
- 1½ cups (170 g) shredded cheddar or Mexican-blend cheese
- 2 green onions, sliced
- Sour cream, optional
Method
- Heat oil in a 12-inch skillet over medium-high. Add turkey, onion, and bell pepper. Cook 6–7 minutes, breaking turkey into crumbles, until no longer pink.
- Stir in garlic, chili powder, cumin, salt, smoked paprika, and cayenne. Cook 30 seconds. Add tomato paste; cook 1 minute, stirring.
- Pour in diced tomatoes and broth. Scrape the pan. Stir in dry macaroni and beans. Bring to a boil.
- Reduce heat to medium-low, cover, and simmer 12–14 minutes, stirring once or twice, until pasta is tender and most liquid is absorbed. If it looks dry early, add ¼ cup water.
- Remove from heat. Stir in 1 cup (113 g) cheese until melted. Sprinkle remaining cheese on top; cover 1–2 minutes to melt.
- Finish with green onions and a dollop of sour cream if you like.
Cook’s note
Elbows are classic, but small shells work the same. Do not rinse the pasta — the starch helps the chili sauce cling. If using 99% lean turkey, leave a little oil in the pan so the spices toast instead of scorching.
What to serve with it
A simple green salad, cornbread muffins, or tortilla chips for scooping. Hot sauce and extra cheddar on the table keep picky eaters happy.
Make-ahead and leftovers
Best the day it is made, but leftovers keep 3–4 days. Reheat with a splash of broth or water so the pasta loosens. Freeze cooled portions up to 2 months; thaw overnight before reheating.
Troubleshooting
Pasta underdone? Add ¼ cup broth, cover, cook 3–4 minutes more. Too soupy? Uncover and simmer 2–3 minutes. Bland? More salt, a squeeze of lime, or a pinch of chili powder at the end wakes it up.