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Turkey Chili Mac with Jalapeños

5 from 4 votes
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Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 8
Calories: 322kcal
Author: Organize Yourself Skinny


  • 1 teaspoon granulated garlic
  • 1 teaspoon onion powder
  • 1 teaspoon ground coriander
  • 1 teaspoon cumin
  • 2 teaspoons chili power
  • ¼ salt plus more to taste if needed
  • 1 tablespoon olive oil
  • 1 lb ground turkey
  • 3 cups beef broth
  • 1 10-ounce can diced tomatoes with green chilis
  • 2 cups dry whole wheat elbow pasta
  • ½ cup pickled jalapenos chopped
  • ½ cup 1% milk
  • 4 ounces cream cheese
  • 1 cup shredded sharp cheddar cheese


  • In a small bowl mix together granulated garlic, onion powder, ground coriander, cumin, chili powder and salt.
  • In a large pot or Dutch oven heat olive oil on medium high. Add ground turkey and cook until no longer pink. Stir in the spices and cook for another 1-2 minutes.
  • Stir in beef broth, diced tomatoes, and dry pasta. Cook for about 8-10 minutes or until the pasta is cooked.
  • While the pasta is cooking pour milk into a small pot and heat up slowly over low heat. After the milk is warm and steaming add the cream cheese and stir until it is melted.
  • Add the shredded cheese to the milk and cream cheese. Stir until it is melted.
  • Pour the cheese sauce into the pasta mixture and stir until the pasta is evenly coated.
  • Stir in the pickled jalapenos. Give it a taste and add a little more salt if needed. Serve hot.


Make ahead instructions
This recipe can be made completely ahead of time and stored in the refrigerator for up to 3 days or frozen in a freezer friendly container. You can freeze into individual portions for easy lunches and dinners.


Serving: 1g | Calories: 322kcal | Carbohydrates: 35g | Protein: 20g | Fat: 15g | Fiber: 4g | Sugar: 9g