RETURN OF THE CHILI MAC

High carb, high protein, high fiber for high miles!

Ingredients

1 tablespoon olive oil

1 small yellow onion diced

1 pound ground turkey

1 jalapeño pepper,seeded and diced ( optional)

1 tablespoon chili powder plus 1 teaspoon chili powder

1 pepper, diced

2 teaspoons ground cumin

2 teaspoons ground coriander

¾ teaspoon garlic powder

½ teaspoon salt

¼ teaspoon ground pepper

2 cups chicken broth

1 (15-ounce) can low-sodium black beans rinsed and drained

1 (15-ounce) can low-sodium red kidney beansrinsed and drained

1 (15-ounce) can tomato sauce

1 (10-ounce) can diced tomatoes with green chilisundrained

2 cups noodles (love elbows or cavatappi)

1 cup freshly shredded sharp cheddar cheese plus additional for serving

Sliced green onions for serving

Plain greek yogurt for topping

Instructions

1)Heat the olive oil in a large, deep Dutch oven or pot over medium-high. Once hot, add the onion and sauté until beginning to soften; about 4 minutes.

2) Add the turkey, jalapeño, chili powder, cumin, coriander, garlic powder, salt, and pepper. Cook, stirring frequently, breaking apart the turkey until the meat is crumbled and cooked through, about 3 minutes.

3) Stir in the chicken stock, black beans, kidney beans, tomato sauce, diced tomatoes in their juices, and pasta. Bring to a gentle boil, then reduce the heat to a simmer. Once simmering, cover the pot and cook until the noodles are al dente, about 10 minutes. Remove from the heat.

4) Stir in the cheese until melted and creamy.