High-Protein Turkey Chili Mac

A one-pot wonder combining lean ground turkey, whole wheat macaroni, and kidney beans in a rich and savory chili sauce.

Ingredients

• 3 lbs 99% lean ground turkey
• 1.5 lbs whole wheat elbow macaroni
• 2 cans (15 oz each) canned kidney beans, rinsed and drained
• 1 can (28 oz) canned diced tomatoes, undrained
• 1 large yellow onion, chopped
• 4 cups low-sodium chicken broth
• 4 tbsp + 1 tsp total of: chili powder, ground cumin, garlic powder

Instructions

In a large Dutch oven or stockpot, cook the ground turkey and chopped onion over medium-high heat until the turkey is browned, breaking it apart with a spoon. Drain any excess liquid if necessary. Stir in the chili powder, cumin, and garlic powder, and cook for 1 minute until fragrant. Add the chicken broth, diced tomatoes (with their juice), and kidney beans. Bring the mixture to a simmer. Stir in the dry macaroni. Reduce heat to medium-low, cover, and let it simmer for 12-15 minutes, or until the pasta is al dente, stirring occasionally to prevent sticking. Remove from heat and let it rest for 5 minutes. The sauce will thicken as it cools. Divide evenly among 6 meal prep containers.

Full macros and meal-plan integration are available in the KeyMacro app.