Turkey Macaroni Chili
1-1/2 tsp vegetable oil
1 tsp minced garlic
1/2 cup finely chopped carrots
1 cup diced onion
8 ounces ground turkey
1 (19-ounce) can crushed tomatoes
2 cups chicken stock
1-1/2 cups peeled and diced potatoes
3/4 cup canned red kidney beans, drained
3/4 cup corn kernels
2 tbsp tomato paste
1-1/2 tsp chili powder
1-1/2 tsp dried oregano
1-1/2 tsp dried basil
1/3 cup dry elbow macaroni
In a large nonstick saucepan, heat oil over medium heat; add garlic, carrots, and onions and cook for 5 minutes or until softened, stirring occasionally. Add turkey, stirring to break it up; cook for 2 minutes or until no longer pink.
Stir in the tomatoes, stock, potatoes, beans, corn, tomato paste, chili powder, oregano, and basil. Bring the mixture to a boil, then reduce heat to low; cover and simmer for 20 minutes.
Turn heat to medium-high and bring to a boil again; add the macaroni and cook for 12 minutes, or until pasta is al dente.
Each serving contains about 240 calories, 6 g fat, 1.5 g saturated fat, 0 g trans fat, 0 mg cholesterol, 552 mg sodium, 30 g carbohydrate, 4 g fiber, 7 g sugars, and 13 g protein.