Classic Turkey Chili Mac

Steps

Every amount is written into the step where you use it.

!Steps marked like this need your attention — stay close so nothing burns.

1. Dice the yellow onion and green bell pepper, and mince the 4 garlic cloves. 6 min
2. Measure out 2 tablespoons chili powder, 1 teaspoon cumin, 1 teaspoon smoked paprika, ½ teaspoon dried oregano, and ¼ teaspoon cayenne (optional) into a small bowl and set aside. 2 min
3. Drain and rinse the 15 oz can of kidney beans; shred the 4 oz of sharp cheddar if not pre-shredded; thinly slice the scallions (optional). 4 min
4. Heat 1 tablespoon olive oil in a large, deep skillet or Dutch oven over medium-high heat until shimmering. 2 min
5. Timing-sensitive step. Add the diced onion and green bell pepper and cook, stirring frequently, for 4 minutes until softened; add the minced garlic and cook 1 minute more until fragrant. 5 min
6. Timing-sensitive step. Add the 1¼ lb ground turkey and cook, breaking it up with a spoon, for 5–6 minutes until no pink remains. 6 min
7. Timing-sensitive step. Stir in 2 tablespoons tomato paste and cook for 1 minute to caramelize it slightly, then stir in the spice blend (scratch bowl or seasoning packet) along with 1 teaspoon kosher salt and ½ teaspoon black pepper. 2 min
8. Pour in the 14.5 oz can of diced tomatoes (with juices) and 2 cups chicken broth, then stir in the kidney beans and the 8 oz of dry elbow macaroni; bring to a boil. 4 min
9. Reduce heat to medium-low, cover, and simmer for 10–12 minutes, stirring once halfway through, until the macaroni is tender and the sauce has thickened. 12 min
10. Remove from heat and scatter the shredded cheddar evenly over the top; cover the pot for 2 minutes to let it melt. 2 min
11. Ladle into bowls and top each portion with a dollop of sour cream (optional) and a pinch of sliced scallions (optional). 2 min