Where I come from, chili has noodles. (All my Southern readers are screaming at their computers right now). Midwesterners generally favor a mild chili with macaroni noodles. This is my healthy interpretation of a Midwestern chili. (Don’t worry, you can always add more chili powder and eliminate the noodles). Enjoy! 🙂
- 1 1/2 lbs. Ground Turkey
- 1 Onion (chopped)
- 1 Roma Tomato (diced)
- 2 tsps. Garlic Salt
- 1/4 Cup Chili Powder
- 2 tsps. Cumin
- 3/4 tbsp. Black Pepper
- 1, 4 oz. can of Green Chiles
- 4 Cups Reduced-Sodium Beef Broth
- 1, 16 oz. box of Whole-Wheat or Quinoa Macaroni
Step One: Brown ground turkey and onion in a skillet.
Step Two: Transfer turkey and onion into the slow cooker, add the remaining ingredients, stir through.
Step Three: Cook for at least 6 hours on “low”.
Step Four: Cook noodles according to package directions and stir into the chili mixture.
Step Five: Serve and enjoy! This chili tastes scrumptious when garnished with reduced-fat cheddar or plain Greek yogurt.