Title: Turkey-Macaroni Chili
Categories: Poultry Pasta Main
Yield: 8 Servings
| 2 | tb | Cooking oil |
| 1 | pk | Fresh ground turkey |
| | | Onion, medium, chopped |
| | | Green pepper, chopped |
| 2 1/2 | c | Chicken broth |
| 1 | pk | Elbow macaroni-7 oz uncooked |
| 1 | cn | Tomato sauce 15 oz. |
| 1 | tb | Vinegar |
| 1 1/2 | ts | Sugar |
| 1 | ts | Chili powder |
| 1 | ts | Garlic salt |
| 1/4 | c | Grated parmesan cheese |
| 2 | tb | Grated parmesan cheese |
| 1 | tb | Parsley |
Heat oil in 4 qt. dutch oven over medium-high heat until hot. Crumble
turkey into dutch oven; stir in onion and green pepper. Cook until turkey
is no longer pink; drain, reserving juices in dutch oven. Stir broth into
juices. Heat to boiling. Stir in macaroni; reduce heat. Simmer, stirring
frequently, until broth is almost absorbed, about 10 minutes. Stir in
turkey mixture and remaining ingredients except 2 tablespoons of cheese.
Cook over low heat 10 mins. Salt and pepper to taste. Sprinkle rest of
cheese on and serve. From: The turkey store cookbook