Chili is one of my favorite winter comfort foods. We just got out of a mega deep-freeze up here in Wisconsin (“feels like -35°F” is something I would be OK with never seeing and feeling again) and this spicy turkey chili mac hit the spot. I made this on one of the nights that Mike and I were apart, so having to wash only one pot was a huge bonus. Doing dishes is the least exciting part of cooking.

Easy Spicy Turkey Chili Mac

1 1/4 pound 93% lean ground turkey
1 medium onion, chopped
3 cloves garlic, minced
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can diced tomatoes*
1 (15 ounce) can tomato sauce
1 cup dried whole wheat elbow macaroni or pasta of choice
1 – 2 jalapenos, seeded and finely chopped
2 tablespoons chili powder
1 teaspoon cumin
salt and freshly ground pepper, to taste
optional toppings: shredded cheese, fat free Greek yogurt or sour cream, jalapenos

1. Heat a large skillet over medium-high heat. Cook turkey, onion and garlic until meat is browned and cooked through and onion is tender.
2. Stir in beans, tomatoes, tomato sauce, pasta, jalapenos, chili powder, and cumin. Bring mixture to a boil and reduce heat to medium-low and allow mixture to simmer. Cook, covered, for about 15 minutes, or until macaroni is soft, stirring occasionally. Season with salt and pepper to taste.
3. Top with optional toppings before serving.

*I used a pint of quartered tomatoes I canned over the summer.