Turkey Chili Macaroni and Cheese

1. Heat olive oil in a pot over medium-high heat. Add onion and 1 teaspoon salt; cook, stirring, until it starts to soften and turns translucent, about 5 minutes.

2. While onion cooks, make the spice mixture by combining chili powder, chipotle pepper, cumin, black pepper, cocoa, cinnamon, and oregano in a small bowl.

3. Add garlic and the spice mixture to the onion and cook, stirring, 1 to 2 minutes.

4. Stir in 4 cups chicken broth, diced tomatoes with chiles, and tomato sauce. Raise the heat to high and bring to a simmer. Reduce the heat to medium-low and simmer, stirring occasionally, for 15 minutes.

5. Add the leftover turkey meat along with additional chicken broth if needed, and cook, stirring occasionally, for another 15 minutes.

6. Taste for salt and other seasonings and adjust as needed. Raise the heat to high and bring to a boil. Stir in pinto beans and elbow macaroni and cover tightly with a lid. Cook, covered, until the pasta is just barely tender, about 5 minutes.

7. Turn off the heat, remove the lid, and stir very well. Cover back up and let sit with the heat off for 5 minutes. Uncover, stir in Cheddar cheese, and serve immediately.

Chef’s Notes:

Feel free to use homemade turkey broth instead of chicken.

You can use tomato puree instead of sauce.

If you want your chili to be a little more soupy, all you need to do is add a little more broth or stock.

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