# Components:
→ Proteins & Base
01 - 1 pound (450 g) ground turkey
02 - 1 tablespoon olive oil
→ Vegetables & Aromatics
03 - 1 medium yellow onion, diced
04 - 2 garlic cloves, minced
05 - 1 red bell pepper, diced
06 - 1 (15 ounce) can diced tomatoes with their juice
07 - 1 (15 ounce) can kidney beans, drained and rinsed
08 - 1 cup (120 g) fresh or frozen cranberries
→ Pasta
09 - 2 cups (200 g) elbow macaroni
10 - 3 cups (720 ml) low-sodium chicken or turkey broth
→ Spices & Seasonings
11 - 2 tablespoons chili powder
12 - 1 teaspoon ground cumin
13 - 1/2 teaspoon smoked paprika
14 - 1/2 teaspoon dried oregano
15 - 1/2 teaspoon salt, plus more to taste
16 - 1/4 teaspoon black pepper
17 - 1/4 teaspoon cayenne pepper, optional
→ Optional Garnishes
18 - 1/2 cup (60 g) shredded cheddar cheese, optional
19 - 1/4 cup (10 g) chopped fresh cilantro, optional
20 - Sliced green onions, optional
# Directions:
01 - Heat olive oil in a large Dutch oven or deep skillet over medium heat. Add ground turkey and cook, breaking it apart with a spoon, until browned and cooked through, approximately 5-7 minutes.
02 - Add diced yellow onion, minced garlic, and diced red bell pepper to the pot. Sauté until the vegetables have softened, about 4 minutes.
03 - Stir in chili powder, cumin, smoked paprika, oregano, salt, black pepper, and cayenne pepper (if using). Cook for 1 minute, stirring constantly, until fragrant.
04 - Add the diced tomatoes with their juice, drained and rinsed kidney beans, cranberries, elbow macaroni, and broth to the pot. Stir to ensure all ingredients are well combined.
05 - Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and cook for 12-15 minutes, stirring periodically, until the pasta is tender and the cranberries have burst.
06 - Remove the lid and continue to simmer, uncovered, for an additional 3-5 minutes to allow the chili to thicken to your desired consistency.
07 - Taste the chili and adjust salt and pepper as needed. Ensure the flavors are balanced.
08 - Ladle the chili into bowls. Serve hot, topping with shredded cheddar cheese, fresh cilantro, and sliced green onions, if desired.
