Chili-Pasta Skillet

susan simons


I got the original recipe from Better homes and Gardens New Cookbook, I made a few tweeks and it turned out so good, not too spicy not too bland and only 8 points for those weight watchers out there (new points plus program). Plus it just took 35 minutes.

Serve with a garden salad and some cornbread and you have a full meal in just minutes.

★★★★★ 1 vote
10 Min
20 Min


1 lb
louis rich ground turkey
3/4 c
chopped onion
15 1/2 oz
dark red kidney beans, rinsed and drained
14 1/2 oz
diced tomatoes, undrained
8 oz
canned tomato sauce
1/2 c
dried elbow macaroni (2oz)
4 oz
can diced green chilie peppers, drained
2 to 3 tsp
chili powder
1/2 tsp
garlic powder
1/2 c
shredded sharp cheddar cheese (2oz.)

How to Make Chili-Pasta Skillet


  • 1In a large skillet cook ground turkey and onion until meat is brown and onion is tender.
  • 2Stir in beans, undrained tomatoes, tomato sauce, uncooked macaroni, chilie peppers, chili powder, and garlic powder. Bring to boiling; reduce heat. Simmer, covered, about 20 minutes or until macaroni is tender, stirring often. Remove skillet from heat; sprinkle mixture with cheese. Cover and let stand about 2 minutes or until cheese is melted.

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About Chili-Pasta Skillet

Other Tag: Quick & Easy