Turkey-macaroni chili
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Cooking oil |
| 1 | pack | Fresh ground turkey |
| 1 | x | Onion, medium, chopped |
| 1 | x | Green pepper, chopped |
| 2½ | cup | Chicken broth |
| 1 | pack | Elbow macaroni-7 oz uncooked |
| 1 | can | Tomato sauce 15 oz. |
| 1 | tablespoon | Vinegar |
| 1½ | teaspoon | Sugar |
| 1 | teaspoon | Chili powder |
| 1 | teaspoon | Garlic salt |
| ¼ | cup | Grated parmesan cheese |
| 2 | tablespoons | Grated parmesan cheese |
| 1 | tablespoon | Parsley |
Directions
Heat oil in 4 qt. dutch oven over medium-high heat until hot. Crumble turkey into dutch oven; stir in onion and green pepper. Cook until turkey is no longer pink; drain, reserving juices in dutch oven.
Stir broth into juices. Heat to boiling. Stir in macaroni; reduce heat. Simmer, stirring frequently, until broth is almost absorbed, about 10 minutes. Stir in turkey mixture and remaining ingredients except 2 tablespoons of cheese. Cook over low heat 10 mins.
Salt and pepper to taste. Sprinkle rest of cheese on and serve.
From: The turkey store cookbook