Today I’m so excited to be sharing this one-pot turkey chili mac, which is a fun mash-up of chili and mac and cheese. Those happen to be two absolute favorites in my house. My son adores my game day chili, which I perfected over the course of several years during the Super Bowl. And now I make it year-round cause he can’t get enough. My daughter’s favorite is this white turkey chili, a recipe I’ve been making for nearly 20 years now! (It’s also one of my go-to recipes to take to friends in need, whether it’s a new baby or a death in the family.) And my just regular southwest turkey chili is a staple in the fall and winter.
As for mac and cheese, my two kiddos can agree on that. They adore my easy stovetop mac and cheese, which takes just 15 minutes to make from scratch. Way better than a box! (Though you know I don’t judge. And I usually have one in the pantry, just in case.) I personally prefer the crunchy topping that goes with this classic baked mac and cheese. I mean, swoon! Or check out my many, many variations of macaroni and cheese; there’s lots to choose from! But today, we’re putting those favorite flavors together to make a healthy chili mac.
We’ve got ground turkey, beans, diced tomatoes and chili seasonings, then we’re adding elbow pasta, cooking everything together until tender and oh so tasty, and adding all kinds of cheesy goodness. What’s not to love about these favorite flavors coming together?! Plus, this is a one-pot pasta, where everything cooks together in one big pot. That means less mess and easy clean-up! And one more bonus: This is ready in about 30 minutes, start to finish. That’s my kind of weeknight dinner winner! And shoot, weekend dinner winner too. I don’t necessarily love spending tons of time in the kitchen on the weekends, either. This dish is one your whole family will love! (You might also like this Chicken Fiesta recipe for another all-in-one meal. Or easy one-pan Goulash for a comfort food favorite.) OK, so let’s get cooking so we can get to eating!
Now, I’ve got some notes, tips and substitutions coming up below on how to make chili mac. Just tryin’ to be helpful. If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.
Notes on making turkey chili mac:
Ground turkey: Lean ground turkey (the 93% lean kind) is my go-to here. You could also substitute lean ground beef, just be sure to drain off any excess grease. Beans: Light red kidney beans are my preferred type, but regular kidney beans would work too. You could also try this recipe with black beans, pinto beans or chili beans if you prefer. Pepper: I use just a regular green bell pepper, but any color would work. Diced tomatoes: Feel free to use a can of regular diced tomatoes or opt for a fire-roasted diced or petite diced. Cheese: Cheddar is an easy go-to, but you can absolutely swap in some pepper Jack or Monterey Jack or use a Mexican blend cheese. Even some American cheese would be good to get all melty in there.
So as you can see, you can definitely tailor this to suit your tastes and make it your own. Or just to be able to use what you already have on hand. I love recipes like that. Next up, let’s get ready to serve. And that means toppings. Definitely toppings. Always toppings.
Topping ideas for chili mac:
Extra shredded cheese Greek yogurt or sour cream Avocado or guacamole Pickled jalapeno slices Chopped green onions Chopped fresh cilantro Hot sauce
Mix and match your favorites and add any of your other favorite chili toppings!
As for serving, I think this is pretty much a complete meal on its own. We’ve got the turkey, pasta, beans and veggies. However, you could also serve this alongside a small side salad if you’d like. Some fresh greens never hurt! Last thing, let’s talk about what to do with any leftovers.
How to store leftover chili mac:
- For the fridge: Let the chili mac cool, then transfer it to a container with a lid and keep in the refrigerator for up to 5 days.
- For the freezer: Let it cool and then pack it up in a ziptop freezer bag or a freezer safe container. It will keep for 4-6 months.
- Don’t forget to label it! I like to keep a list of food I have in the freezer in my desk, so I can see what we need to use up without having to dig through the freezer.
When you’re ready to enjoy it again, for lunch or dinner, here’s how to get it ready.
How to reheat leftover chili mac:
- To reheat frozen chili mac, it’s best to thaw it in the fridge overnight.
- Reheat in individual servings in a bowl in the microwave for 30-45 seconds at a time, stirring in between, until heated through.
- If you are reheating a larger portion, you can do it on the stove. Just stir regularly so everything heats through evenly.
- If the chili mac has gotten too thick, add a splash of chicken broth to get it to the right consistency. There you have it! I think this turkey chili mac is going to be a new favorite dinner in your house! It’s such a crowd pleaser and such a fun mash-up. And it’s just so cozy, no matter the time of year. Happy cooking and enjoy! XO, Kathryn
Ground turkey: Lean ground turkey (the 93% lean kind) is my go-to here. You could also substitute lean ground beef, just be sure to drain off any excess grease. Beans: Light red kidney beans are my preferred type, but regular kidney beans would work too. You could also try this recipe with black beans, pinto beans or chili beans if you prefer. Pepper: I use just a regular green bell pepper, but any color would work. Diced tomatoes: Feel free to use a can of regular diced tomatoes or opt for a fire-roasted diced or petite diced. Cheese: Cheddar is an easy go-to, but you can absolutely swap in some pepper Jack or Monterey Jack or use a Mexican blend cheese. Even some American cheese to get all melty in there. How to store leftovers: For the fridge: Let the chili mac cool, then transfer it to a container with a lid and keep in the refrigerator for up to 5 days. For the freezer: Let it cool and then pack it up in a ziptop freezer bag or a freezer safe container. It will keep for 4-6 months. How to reheat: If frozen, thaw it in the fridge overnight. Reheat in a bowl in the microwave for 30-45 seconds at a time, stirring in between, until heated through. Or heat in a pot on the stove, stirring regularly. If the chili mac has gotten too thick, add a splash of chicken broth to get it to the right consistency.
