Drunken Turkey Chili Mac


Serves:  8-10    Prep Time: 15 min.   Cook Time: 45 minutes

1 tablespoon olive oil

2 pounds ground turkey

1-1/2 tablespoons fennel seed

1 teaspoon each ground thyme and sage

1 medium red onion, grated

1  red pepper, diced

1 green pepper, diced

1-15 oz. can corn

2-15 oz. can kidney beans, drained

1-29 oz. can tomato purée

1-29 oz. can tomato sauce

1 cup beer

2 tablespoons garlic powder (or 4 cloves minced garlic)

2 teaspoons smoked paprika

1/4 teaspoon cayenne pepper

2 tablespoons chili powder

1/2 teaspoon ground coriander

2 teaspoons cumin

1 teaspoon ground mustard

2 tablespoons Worcestershire sauce

salt and pepper

1 16 ounce box whole grain elbow macaroni, cooking according to package directions

grated cheddar cheese  (garnish)

chopped red onion (garnish)

-In a large Dutch oven over medium heat, add the oil and brown the turkey meat, along with the fennel seed, thyme and sage, until it's nicely caramelized.

-Add the grated onion (juice included), diced peppers, corn and beans.

-Stir to combine and cook a few moments for the peppers and onion to soften slightly.

-Add the tomato purée, sauce and beer.

-Turn the heat to low and stir well to combine.

-Add the remaining ingredients and continue to simmer, covered, stirring occasionally.

- To serve you can either mix the macaroni and chili together or you can spoon the macaroni into a dish first and top with the chili mixture.

-Garnish with chopped red onion and grated cheddar cheese (if desired) and serve alongside some hearty corn bread.