Turkey Macaroni Chili

Turkey Macaroni Chili - 35g Carbs

{Using a low/healthy carb pasta will help here. Take care, Gloria}

From: The Best Diabetes Cookbook Yield: 8 Servings

1 1/2 tsp vegetable oil 1 tsp minced garlic 1/2 cup finely chopped carrots 1 cup chopped onions 8 oz ground turkey 1 can (19oz) tomatoes, crushed 2 cups chicken stock 1 1/2 cups peeled, diced potatoes 3/4 cup canned red kidney beans, drained 3/4 cup corn kernels 2 Tbsp tomato paste 1 1/2 tsp chili powder 1 1/2 tsp dried oregano 1 1/2 tsp dried basil 1/3 cup elbow macaroni

1. In a large non-stick saucepan, heat oil over medium heat; add garlic, carrots and onions and cook for 8 minutes or until softened, stirring occasionally. 2. Add turkey and cook, stirring to break it up, for 2 minutes or until no longer pink. Add tomatoes, stock, potatoes, beans, corn, tomato paste, chili, oregano and basil; bring to a boil, reduce heat to low, cover and simmer for 20 minutes. 3. Bring to a boil and add macaroni; cook for 12 minutes or until pasta is tender but firm.

Nutrition: 240 Calories, 13g Protein, 552mg Sodium, 0mg Cholesterol, 6g Fat, 35g Carbs Exchanges: 1 1/2 Starch, 2 Vegetables, 1/2 Lean Meat, 1 Fat

Contributed by

 * Healthy Recipes For Diabetic Friends Y-Group