1 lb lean ground turkey
1 medium onion, diced
1 medium bell pepper, diced
2 cloves garlic, diced
1 tablespoon ground cumin
1 teaspoon smoked paprika
1 teaspoon dried oregano
1 teaspoon dried cilantro
chili powder to taste
1 – 6 oz can tomato paste
1 – 15 oz can kidney or pinto beans, rinsed and drained
4 cups chicken stock
2 cups elbow macaroni
2 cups mild cheddar shredded cheese
2 cups chopped fresh tomatoes, or 1 can (15 oz) diced tomatoes
freshly chopped cilantro, as garnish
1. Preheat a large skillet. Drizzle with olive oil. Add ground turkey, onions, bell peppers and garlic. Cook until beef is browned and vegetables are tender.
2. Add cumin, paprika, oregano, cilantro and salt and pepper to ground turkey. Add chili powder at this step if you want a spicier dish. Add tomato paste, beans, diced or canned tomatoes and chicken stock. Bring to a boil and add macaroni.
3. Turn to a simmer and cover. Cook until macaroni is tender, about 10 minutes. Add cheese and mix until blended.