Slow Cooker Turkey Chili Mac
Published by Harvard Common Press
Some people just go crazy for chili mac. You can leave out the corn and olives if you like it plain, but they make this chili really tasty. Use really good-quality chili and chile powders for this.
Cooker: 3 quart
Setting and cook time: Low for 5 to 5½ hours; pasta, corn, and olives added after 4 hours
Serves2 with leftovers
Cooking Methodslow cooking
One Pot MealYes
Recipe Coursemain course
Dietary Considerationmain course
Taste and Texturehot & spicy, meaty, spiced
- 1 tablespoon olive oil
- 1 small yellow onion, finely chopped
- 1 clove garlic, minced
- 1 pound ground dark turkey
- One 14.5-ounce can diced tomatoes, drained
- 2½ teaspoons chili powder
- ½ teaspoon ancho chile powder
- Pinch of ground cumin
- Pinch of crumbled dried marjoram
- ½ teaspoon salt
- ½ pound elbow macaroni, baby shells, or mini penne tubes, parcooked and drained
- ½ cup frozen baby white corn, thawed
- One 2-ounce can sliced black olives, drained
- 1 to 2 cups grated cheddar cheese
- ¼ cup chopped fresh cilantro for serving
Spray the inside of the crock with nonstick cooking spray or grease with olive oil. In a medium-size skillet, heat the oil over medium-high heat and cook the onions and garlic until soft. Stir in the ground turkey and cook until the turkey is cooked through, stirring occasionally to break it up. Drain the fat and place the mixture in the slow cooker.
Add the tomatoes, chili powder, ancho chile powder, cumin, marjoram, and salt to the crock; stir to combine. Cover and cook on LOW for 4 hours.
Stir the cooked pasta, corn, and olives into the chili. Cover and cook on LOW for another 1 to 1½ hours.
Top with the cheese to let it melt, and serve out of the crock. Sprinkle each bowl of chili with cilantro.
2007 Beth Hensperger