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TURKEY MACARONI CHILI
| Ingredients | |||
| 1-1/2 | teaspoon | vegetable oil | |
| 1 | teaspoon | garlic, minced | |
| 1/2 | cup | carrots, finely chopped | |
| 1 | cup | onions, chopped | |
| 8 | oz | turkey, ground | |
| 19 | oz | tomatoes, can, crushed | |
| 2 | cup | chicken stock | |
| 1 1/2 | cup | potatoes, peeled, diced | |
| 3/4 | cup | red kidney beans, canned, drained | |
| 3/4 | cup | corn, kernels | |
| 2 | tablespoon | tomato paste | |
| 1 1/2 | teaspoon | chili powder | |
| 1 1/2 | teaspoon | oregano, dried | |
| 1 1/2 | teaspoon | basil, dried | |
| 1/3 | cup | macaroni, elbow | |
Directions: | |||
| In a large non-stick saucepan, heat oil over medium heat; add garlic, carrots and onions and cook for 8 minutes or until softened, stirring occasionally. Add turkey and cook, stirring to break it up, for 2 minutes or until no longer pink. Add tomatoes, stock, potatoes, beans, corn, tomato paste, chili, oregano and basil; bring to a boil, reduce heat to low, cover and simmer for 20 minutes. Bring to a boil and add macaroni; cook for 12 minutes or until pasta is tender but firm. Nutritional Information Per Serving (1/8 serving): Calories: 240, Fat: 6 g, Carbohydrate: 35 g, Protein: 13 g, Sodium: 552 mg, Cholesterol: 0 mg, Fiber: 5 g Diabetic Exchanges: 1-1/2 Starch, 2 Vegetables, 1/2 Lean Meat, 1 Fat | |||
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