Easy Lean Chili Mac

Step 1

Heat a large dutch oven or heavy-bottom pot over high heat. Spray with a spritz of avocado oil and let it get hot. Add onion, zucchini, bell pepper and salt, and cook for 5-7 minutes until tender and fragrant.

Step 2

Scoot your veggies to the side if possible and let the surface of your pot get nice and hot for a minute before adding your ground turkey. Sprinkle the top of the meat with your dry seasonings (chili powder, cumin, oregano, and onion powder), and break it up until cooked through, stirring often and eventually mixing in the veggies.

Step 3

Add garlic cubes, tomato paste, and liquid smoke and cook for a minute, stirring well. Then pour in your tomato sauce, green chilis, enchilada sauce, rotel, and chicken broth. Let it get nice and hot for a minute and then turn it down to medium and add your pound of pasta. Let it simmer until your pasta is al dente (about as long as your pasta instructs you), stirring often. Check for doneness, but don’t let it get too soft, since it’ll just get softer over time. Turn off the heat.

Step 4

Stir in Greek cream cheese, and Greek yogurt. Top with grated cheddar and cover to let the cheese melt. It will continue to thicken up as it sits. Enjoy with a simple side salad!