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..
Crockpot Turkey Chili Mac
Ingredients
- 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
Chili
Toppings
Instructions
- 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.
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My husband had a chili Mac dish at a restaurant a few years back and raved about it. I recreated it for him and to say this dish is a winner and crowd pleaser would be an understatement! I always get bonus points when this is on the dinner table.