Red Turkey Chili with Pasta and Cheddar

Red Turkey Chili with Pasta

This thick red turkey chili is full of flavor and is the perfect accompaniment  to pasta topped with cheddar!


  • 2 teaspoons canola oil, divided
  • 1 pound lean ground turkey
  • 2 tablespoons soy sauce
  • 2 teaspoons smoked paprika
  • 1 cup sweet onion, chopped
  • 1/2 cup carrot, chopped
  • 1/2 cup celery , chopped
  • 1 red bell pepper, cored and chopped
  • 1 clove garlic, minced
  • 12 oz. light beer
  • 2 15-ounce cans black beans, drained and rinsed
  • 14 ounce low sodium tomato sauce
  • 2 14-ounce cans crushed tomatoes
  • 2 Tablespoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • 1 teaspoon cocoa powder
  • 1 box Dreamfields spaghetti
  • 8 oz Cabot’s Sharp Light Cheddar, shredded
  • chopped scallions, for garnish


1. In a large pot over medium high heat, add 1 teaspoon oil. Add turkey and cook breaking it up, until cooked through, about 7 minutes.

2. Sprinkle turkey with soy sauce and smoked paprika. Mix until combined. Continue to cook until moisture is gone, about 3 minutes. Remove turkey from pot and set aside.

3. Add remaining oil to the pot over medium heat and add onion, carrot, celery, and red pepper. Cook until tender. Add garlic and cook 30 seconds more.

4. Increase heat to high and add beer to deglaze the pan, scraping the bottom to loosen any stuck bits. Reduce heat and simmer for 2 minutes. Return turkey to pan along with beans, tomato sauce, crushed tomato, chili powder, cumin, oregano and cocoa powder. simmer for 30 minutes.

5. Prepare pasta according to package directions.

6. Serve by spooning chili over pasta. Top with cheddar and garnish with scallions.

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