A quick, homemade taco seasoning blend amps up the flavor in this comforting one pot meal.
For the homemade taco seasoning:
- 1 1/2 tsp garlic powder
- 1 1/2 tsp cumin
- 1 tsp kosher salt
- 1 1/2 tsp chili powder
- 1 1/2 tsp paprika
- 1/2 tsp oregano
For the Chili:
- 1.3 lb 93% lean ground turkey
- 1 medium onion, chopped
- 3 cloves minced garlic
- 1 red bell pepper, chopped
- 10 oz can rotel tomatoes with green chilies
- 14.5 oz can pink or red beans, drained
- 8 oz tomato sauce
- 1/2 can (8 oz) fat-free refried beans
- 1 (15 oz can) reduced sodium chicken broth*
- 1 3/4 cups water
- 8 oz DeLallo Gluten Free shells (or DeLallo whole wheat)
- 3/4 cup part-skim shredded sharp cheddar cheese*
- 2 tbsp fresh cilantro, chopped
- 2 tbsp chopped scallions
- *Check labels for gluten-free
- Heat a large Dutch oven or pot with a fitted lid over medium-high heat and spray with oil, brown the turkey breaking it up with a wooden spoon as it cooks. When cooked through, add the onions, garlic, pepper and taco seasoning; cook 2-3 minutes.
- Add the canned tomatoes, beans, tomato sauce, refried beans, chicken broth and water. Bring to a boil, cover and simmer about 15 minutes. Adjust salt to taste.
- Stir in the uncooked pasta and simmer uncovered over medium heat until al dente, about 6 minutes or according to package directions.
- Remove the pot from heat and top with the cheese, cover and let sit for about 2-3 minutes, until the cheese melts.
- Serve immediately garnished with fresh cilantro and scallions.
Recipe by Skinnytaste
- Serving Size:
- Calories: 292
- Sugar: 2.8 g
- Sodium: 753.4 mg
- Fat: 11.6 g
- Saturated Fat: 4.2 g
- Carbohydrates: 26 g
- Fiber: 5 g
- Protein: 23.6 g
- Cholesterol: 66.9 mg
Keywords: one pot meal, kid-friendly dinner, pasta, taco pasta