The Perfect Turkey Chili with Pasta Recipe

The Perfect Turkey Chili with Pasta

This is my go-to chili recipe and has been a fall tradition in my family for years! It is my all-time favorite comfort food.

Cinnamon always catches people by surprise in the best way. I think it is the perfect complement to this classic dish. Not only is this chili cozy and warm, but it also freezes well and makes amazing leftovers!

INGREDIENTS

• 1 pound ground turkey
• 1 large onion, chopped
• 4 tablespoons chili powder
• 3 teaspoons cumin
• 2 teaspoons cayenne pepper
• 1 teaspoon oregano
• 2 teaspoons paprika
• 2 teaspoons red pepper flakes (optional if you want it spicier)
• ½ teaspoon cinnamon
• 1 teaspoon sea salt, plus more as needed
• 1 teaspoon black pepper
• 4 cloves garlic, minced
• 4 cups beef bone broth
• One 18-ounce jar of crushed tomatoes
• Two 15-ounce cans of kidney beans, drained
• 1 pound gluten-free shell pasta

Directions

In a large soup pot over medium-high heat, add the ground turkey, onion, and all the spices.

Break apart the meat with a wooden spoon and cook until the turkey is browned.

Add the garlic and sauté for 30 seconds, then pour in the bone broth and crushed tomatoes. Bring to a boil.

Reduce the heat to low and cook for 20 minutes, covered.

Add the kidney beans and adjust the seasoning as needed. Simmer for an additional 20 minutes, until the chili starts to thicken.

While the chili is simmering, cook the shell pasta. Serve the chili with the pasta and enjoy!