Savory turkey, pasta, beans, and cranberries meld in a hearty one-pot meal with festive character.
# Components:
→ Proteins
01 - 1 lb lean ground turkey
→ Aromatics and Vegetables
02 - 1 medium yellow onion, diced
03 - 2 cloves garlic, minced
04 - 1 red bell pepper, diced
→ Pantry Staples
05 - 1 can (15 oz) kidney beans, drained and rinsed
06 - 1 can (15 oz) diced tomatoes with their juices
07 - 1 cup dried elbow macaroni
08 - 2 cups low-sodium chicken broth
09 - 1/2 cup dried sweetened cranberries
10 - 1 tbsp tomato paste
→ Spices and Seasonings
11 - 1 tbsp chili powder
12 - 1 tsp ground cumin
13 - 1/2 tsp smoked paprika
14 - 1/2 tsp dried oregano
15 - 1/2 tsp salt, or to taste
16 - 1/4 tsp black pepper
→ Optional Garnishes
17 - 1/2 cup shredded cheddar cheese
18 - 1/4 cup chopped fresh cilantro
# Directions:
01 - Heat a large heavy-bottomed pot or Dutch oven over medium heat. Add the ground turkey and cook, breaking it up with a spoon, until browned and cooked through, approximately 5 minutes.
02 - Add the diced yellow onion, diced red bell pepper, and minced garlic to the pot. Sauté for 3-4 minutes, stirring occasionally, until the vegetables begin to soften.
03 - Stir in the chili powder, cumin, smoked paprika, dried oregano, salt, and black pepper. Cook for 1 minute more until fragrant, stirring constantly.
04 - Add the tomato paste and stir to coat the turkey and vegetables. Pour in the diced tomatoes with their juices, kidney beans, dried cranberries, chicken broth, and dried elbow macaroni. Stir thoroughly to combine all components.
05 - Bring the mixture to a rolling boil. Reduce the heat to maintain a gentle simmer. Cover the pot and cook for 12-15 minutes, stirring periodically, until the macaroni is tender and the majority of the liquid has been absorbed.
06 - Remove the pot from the heat. If using shredded cheddar cheese, sprinkle it over the top and cover for 2 minutes to allow it to melt. Garnish with fresh cilantro before serving.
