Well Dressed Eats – One Pot Taco Chili Mac…

Ahhh well it’s been quite some time since I’ve made an appearance on my own blog. (#lifefail), but sooo much has been going on and I can’t wait to share it all with you soon! But in the mean time, I promised you all this recipe a couple weeks ago so here it is!!! It’s incredible. It may look like a bunch of ingredients, but it really isn’t that bad. What’s not to love about Chili + Mac and Cheese!?!?!? It’s super hearty, filling and will feed a crowd. Done in about 35 mins it’s a simple weeknight dinner, or a weekend splurge! Hope you enjoy it as much as I did!

Ingredients –

  • For the homemade taco seasoning: (Can adjust for personal flavor preference!)
  • 3 tsp garlic powder
  • 3 tsp cumin
  • 2 tsp kosher salt
  • 2 1/2 tsp chili powder
  • 2 1/2 tsp paprika
  • 1 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 Gluten Free shells (or whole wheat or whatever you have in the pantry!)
  • 1.5 cups part-skim shredded sharp cheddar cheese*
  • 2 tbsp chopped scallions


  1. 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 or according to package directions. Take pot off the heat and stir in the cheese until melted. Top with additional cheese, if you wish, and chopped scallions.

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