Turkey Chili Mac with Veggies

I always look so forward to the holiday season. From the day after Thanksgiving until December 26th it is ALL holiday ALL the time.  Then comes the crash of December’s End.  Blerg. If you are looking for a way to overcome the “post holiday blues” then you have come to the right place. This Turkey Chili   Mac will keep you on track for a cheerful new year.

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This chili mac has corn and zucchini which I don’t think is typical but it gives it a new freshness that I think you will like. It is a feel good comfort meal.

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Gather up all your players.

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Chop and dice.

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Take a break to sample.

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Top with cheese and enjoy on a cold winter day!

Turkey Chili Mac with Veggies


1 pound lean ground beef

3/4 pound rigatoni or tube shaped pasta

1 teaspoon olive oil

1 small yellow onion, diced

2 tablespoons tomato paste

2 teaspoons cumin

2 teaspoons chili powder

2 teaspoons garlic powder

1 cup corn kernels

1 small zucchini, diced

1 can rotel tomatoes and chilies

1-14.5 ounce can of diced tomatoes

1 cup sharp cheddar, grated

Instructions and directions: 

In a large pot of salted boiling water, cook pasta according to packaged directions. Drain and set aside.

Meanwile, in a large skillet, heat oil over mdeium heat. Add onion and cook until soft, about 5 minutes.

Add ground beef, and cook until meat is no longer pink. Add cumin, garlic powder, chili powder and tomato paste. Season with salt and pepper. Add corn and zucchini and cook 5 minutes. Add tomatoes and rotel with their juices and simmer for 15 minutes.

Serve sauce over pasta and sprinkle with cheddar.

Adapted from everyday food. 


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