As if I needed another reason to be obsessed with fall.. it’s also soup season!
Today is a rainy Saturday so we are staying in and watching football all day which makes for a perfect day for some warm and cozy chili mac!
This Crockpot Turkey Chili Mac is a healthier alternative to traditional chili that uses ground beef, where this uses lean ground turkey. Once the onion and turkey were cooked on the stovetop, I threw everything into the crockpot and let it go until it was time to eat, making it very simple and not very time consuming.
Let’s dive in..
- 1 tbsp olive oil
- 1 medium yellow onion, diced
- 1 lb. ground turkey
- 2 tbsp garlic, minced
- 1 tbsp light brown sugar
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp salt
- ½ tsp black pepper
- 3 tbsp tomato paste
- 2 cups low sodium chicken broth
- 28 oz can diced tomatoes with green chiles
- 15 oz can pinto beans, drained
- 15 oz can light kidney beans, drained
- 15 oz can black beans, drained
- 12 oz elbow macaroni
- Sour Cream
- Shredded Cheese
- Green Onion, chopped
- Tortilla Strips or Chips
- Jalapeno, diced
- In a medium skillet, add olive oil and diced onion. Cook 3 minutes or until soft. Then transfer to slow cooker.
- In the same skillet, cook ground turkey until meat is browned and crumbled. Then stir in minced garlic, brown sugar, chili powder, cumin, salt and pepper. Transfer to slow cooker.
- In the slow cooker, stir in tomato paste. Then add chicken broth, diced tomatoes and beans. Stir until well combined
- Cook in slow cooker for 3-4 hours on high or 4-6 on low, stirring occasionally.
- Prior to eating, cook macaroni according to package instructions.
- Serve chili over top macaroni and top with favorite toppings.