Turkey-Macaroni Chili

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Ready In:




  • Heat oil in 4 qt. dutch oven over medium-high heat until hot.
  • Crumble turkey into dutch oven; stir in onion and green pepper.
  • Cook until turkey is no longer pink; drain, reserving juices in dutch oven.
  • Stir broth into juices.
  • Heat to boiling.
  • Stir in macaroni; reduce heat.
  • Simmer, stirring frequently, until broth is almost absorbed, about 10 minutes.
  • Stir in turkey mixture and remaining ingredients except 2 tablespoons of cheese.
  • Cook over low heat 10 mins.
  • Salt and pepper to taste.
  • Sprinkle rest of cheese on and serve.

Questions & Replies

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  1. OMG! This recipe is sooo good. My picky child ate a whole bowl. Husband loved it as well. I will definitely make this again soon. Thank you for posting.
  2. My husband and I liked this, and my daughter loved it. It made a huge amount so i was able to freeze some.I used homemade tomato sauce that was already quite sweet, so I left out the sugar and I used balsamic vinegar instead of white vinegar.
  3. Pleased my crowd! I didn't add the green pepper (didn't have it) and used apple cider vinegar by mistake, but it gave it a really nice flavor. I plan to make it again really soon!
  4. A hit with the family! Everyone had seconds. I thought it was too salty, so next time I'll use garlic instead of garlic salt. I used 8 oz. macaroni, and needed 3 8 oz. cans of tomato sauce. My husband added more chili, but he likes things very spicy :> Served it with fruit.
  5. It is cold and snowy out and I just made this for dinner. Boy did it hit the spot! It is delicious and so easy to prepare. I didn't have tomato sauce so I used a can of "Chili-Ready Tomatoes" and also only had 1 lb. of ground turkey...couldn't have been any better. My family thinks they might like this better than regular chili!! Thanks Julesong for a great new "keeper" recipe! Oops! Don't know how this got here twice but maybe it was because I couldn't get the stars to stay......10 Stars for this one!


  1. My husband and I liked this, and my daughter loved it. It made a huge amount so i was able to freeze some.I used homemade tomato sauce that was already quite sweet, so I left out the sugar and I used balsamic vinegar instead of white vinegar.


<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>
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