Save This hearty one-pot cranberry turkey chili mac combines lean protein, wholesome pasta, and a surprising sweet-tart twist from cranberries. It's become my go-to recipe when I need something comforting yet slightly festive that doesn't require hours in the kitchen or a sink full of dishes.
I first created this recipe after Thanksgiving when I had extra cranberries and was craving something different from the usual turkey soup. My family was initially skeptical about cranberries in chili mac but now they request this dish well beyond the holiday season.
Ingredients
- Lean ground turkey: provides protein without excessive fat and creates a lighter alternative to traditional beef chili mac
- Yellow onion and red bell pepper: add natural sweetness and essential aromatics that form the flavor foundation
- Kidney beans: boost protein and fiber while adding heartiness and traditional chili texture
- Diced tomatoes: provide acidity and moisture while their juices help cook the pasta right in the pot
- Elbow macaroni: cooks directly in the broth absorbing all the delicious flavors as it softens
- Dried sweetened cranberries: offer unexpected bursts of tartness and sweetness that balance the savory elements
- Chicken broth: forms the cooking liquid that gets absorbed by the pasta creating a rich unified flavor
- Tomato paste: intensifies the tomato flavor and adds thickness without requiring long simmering
- Chili powder cumin and smoked paprika: create the classic warm chili profile with depth and complexity
- Fresh cilantro: brightens the finished dish with its distinctive herbal notes
Instructions
- Brown the turkey:
- Cook the ground turkey in a large Dutch oven over medium heat breaking it into crumbles with your spoon. This should take about 5 minutes until no pink remains. Unlike beef you don't need to drain turkey after browning as it contains less fat but you'll still get delicious flavor development.
- Sauté the vegetables:
- Add the diced onion bell pepper and minced garlic to the pot with the browned turkey. Cook for 3 to 4 minutes stirring occasionally until the vegetables start to soften and become aromatic. The onions should become translucent but not brown which would create bitter notes.
- Bloom the spices:
- Sprinkle in the chili powder cumin smoked paprika oregano salt and black pepper directly over the turkey and vegetable mixture. Stir continuously for about 1 minute. This crucial step allows the spices to bloom in the residual fat releasing their essential oils and intensifying their flavors before adding any liquids.
- Build the base:
- Add tomato paste and stir vigorously to coat everything in the pot. The concentrated tomato flavor creates depth and richness. Cook for about 30 seconds until the paste darkens slightly which indicates the sugars are caramelizing.
- Combine and simmer:
- Pour in the diced tomatoes with their juices kidney beans dried cranberries chicken broth and uncooked macaroni. Stir thoroughly to ensure the pasta is submerged in liquid. Bring the mixture to a gentle boil then immediately reduce to a simmer. Cover with a lid and cook for 12 to 15 minutes stirring every few minutes to prevent sticking. The pasta will gradually absorb the liquid while cooking to al dente perfection.
- Finish and garnish:
- Remove the pot from heat once the pasta is tender and most liquid has been absorbed. If using cheese sprinkle it over the top and cover for 2 minutes allowing the residual heat to melt it without overcooking the pasta. Just before serving scatter fresh cilantro across the top for a bright color contrast and fresh flavor.
Save The dried cranberries are truly the star ingredient in this recipe. I discovered their potential in savory dishes years ago when I accidentally spilled some into a pot of chili. What seemed like a cooking disaster turned into a delightful surprise that my family still talks about. The cranberries plump up during cooking and release their sweet tartness that cuts through the richness of the chili mac.
Make It Your Own
This versatile recipe welcomes many adaptations based on your preferences or what you have on hand. For a spicier version add a diced jalapeño with the vegetables or stir in a tablespoon of your favorite hot sauce at the end. If you prefer a meatier texture use half ground turkey and half Italian turkey sausage removed from its casing. Vegetarians can substitute the turkey with a plant based ground meat alternative or an extra can of beans such as black or pinto beans.
Storage and Reheating
This chili mac actually improves with time as the flavors continue to meld together. Store leftovers in an airtight container in the refrigerator for up to 4 days. When reheating add a splash of broth or water as the pasta will have absorbed more liquid during storage. Microwave individual portions covered for 2 minutes stirring halfway through or gently reheat larger amounts in a pot on the stovetop over medium low heat.
Seasonal Variations
Winter version Add 1 cup of roasted butternut squash cubes for extra heartiness and nutrition
Spring adaptation Stir in 1 cup of fresh or frozen peas during the last 3 minutes of cooking
Summer twist Replace bell pepper with 1 cup of fresh corn kernels cut from the cob
Serving Suggestions
Serve this hearty dish in deep bowls with a variety of toppings set out buffet style. Beyond the suggested cheese and cilantro consider offering diced avocado sliced green onions sour cream or crushed tortilla chips for added texture. For a complete meal pair with a simple green salad dressed with vinaigrette to cut through the richness. During colder months a side of warm cornbread makes this meal even more satisfying.
Save Always taste before serving and adjust seasonings as needed since the pasta absorbs salt as it cooks. For maximum flavor development allow the finished dish to rest covered for 5 minutes before serving.
Recipe FAQ
- → Can I use ground chicken instead of turkey?
Yes, ground chicken works well and maintains the same cooking steps and flavor profile.
- → How do I make it dairy-free?
Simply omit the cheddar cheese or use a dairy-free alternative for topping and garnish.
- → Can I prepare this in advance?
Yes, it reheats well. Store leftovers covered in the refrigerator for up to 3 days and reheat gently.
- → What kind of pasta can I use?
Elbow macaroni is traditional, but small shells or any short pasta shape can be substituted. Choose gluten-free if needed.
- → Is the cranberry flavor strong?
No, the cranberries add subtle tartness and a hint of sweetness, balancing the savory chili base.
- → What sides pair well with this dish?
A green salad or warm bread complement the textures and flavors, making it a complete meal.