Turkey Chili Mac and Cheese (One Pot Meal)
This post may contain affiliate links which won’t change your price but will share some commission. Full Disclosure Policy.
Turkey Chili Mac and Cheese is one of those weeknight dinners that just works. Ground turkey, pasta, beans, tomatoes, and warm chili spices cook together in one skillet, and about 30 minutes later you have a big, hearty pan of dinner ready to go.
I didn’t grow up eating chili mac. I’m a Kiwi, and this is very much an American comfort food situation. My husband loved it as a kid though, and after making it for the first time I immediately understood the appeal. It’s filling, simple, and tastes even better the next day.
This version uses ground turkey instead of beef, which keeps things a little lighter but still full of flavor. Everything cooks together in the same pan so the macaroni soaks up the chili base as it simmers. Less dishes, more flavor. I’m always in favor of that.
And yes, there are beans in this chili mac. I know people have strong feelings about beans in chili, but I like the extra texture and protein they add. If you’re not a bean person, you can leave them out or swap the turkey for ground beef and make it your own.
If you want a more traditional version using ground beef, try my Taco Mac & Cheese. Similar flavors, and doesn’t have beans!
Update: This recipe was originally published in February of 2018. It was republished with updated photos in March of 2026.
Step-by-step photos and instructions are below, but you can jump right to the recipe card if you wish!
Why you’ll love this recipe
Turkey Chili Mac and Cheese is one of those dinners that earns a permanent spot in the rotation. It’s simple, filling, and made with pantry staples most of us already have on hand. Everything cooks together in one skillet, the pasta absorbs all that chili flavor, and dinner comes together without juggling a bunch of pots on the stove.
- Quick. Turkey chili mac and cheese is ready in about 30 minutes, making it perfect for busy weeknights.
- One pan. The pasta cooks right in the chili base, which means fewer dishes and more flavor.
- Adaptable. Swap the beans, change the cheese, or adjust the spice level depending on what you like.
- Budget friendly. Ground turkey, canned tomatoes, beans, and pasta keep this meal hearty without costing much.
- Great for leftovers. The flavors deepen overnight, so it reheats really well for lunch the next day.
If you’re into one pot meals, try my turkey bolognese! You’ll also love my Skillet Mac & Cheese as well as this delicious Ham Tetrazzini.
I have included step-by-step photos and instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the full recipe card located at the bottom of the post.
The Best Side Dishes for Turkey Chili Mac and Cheese
This is a pretty hearty meal on its own, so the sides can stay simple. Cornbread is always a good match and perfect for soaking up the sauce. A simple green salad adds some freshness and crunch. You can also serve it with tortilla chips for scooping, or set out toppings like sour cream, jalapenos, and extra shredded cheese so everyone can customize their bowl.
Frequently Asked Questions
Yes, Chili Mac with Turkey can be prepared in advance and stored in the refrigerator or freezer until ready to serve. Simply reheat and enjoy!
Yes, you can substitute ground beef or chicken if you prefer. Just be aware that the flavor and fat content may vary slightly from the original recipe.
Elbow macaroni is the most commonly used pasta, but feel free to experiment with other shapes such as shells, rotini, or penne.
Control the heat by adjusting the amount of chili powder, opting for milder varieties, or incorporating additional cooling ingredients like sour cream or avocado.
Absolutely! Replace the ground turkey with plant-based proteins like lentils, tempeh, or a meat substitute to create a vegetarian version of the dish.
Incorporate veggies like bell peppers, zucchini, spinach, or even diced carrots into the chili for added nutrition and variety. You can also serve the dish with a side of steamed or roasted vegetables to boost the overall vegetable content of the meal.
Would you like to save this recipe?
We'll email this post to you, so you can come back to it later!
Key Recipe Ingredients
Remember: this is just an overview and the why of the ingredients I choose here. The full list of ingredients and amounts is found in the printable recipe card below.
- Ground turkey. I use lean ground turkey to keep this a little lighter than the classic beef version. Ground beef works great here too if that’s what you have.
- Onion and bell pepper. These cook down together and build the flavor base for the whole skillet. They soften, get a little sweet, and make the dish feel more like real chili.
- Garlic. Fresh minced garlic adds depth and a little punch to the sauce.
- Chili powder and cumin. These are the spices that give the dish its chili flavor. I usually use my homemade Chili Powder blend, but store bought works just fine. You can also swap the spices for a couple tablespoons of my Home Made Taco Seasoning if you already have that mixed up.
- Macaroni pasta. Classic elbow macaroni is what most people expect in chili mac, but any small pasta shape will work.
- Diced tomatoes and red kidney beans. These give the chili body and texture. If you’re firmly on team “no beans in chili,” you can leave them out and the recipe will still work. You can switch out the kidney beans for black beans or pinto beans if that’s what you have on hand. I also use canned tomato sauce or a can of tomato soup in place of the diced tomatoes.
- Cheddar cheese. This melts into the pasta and makes everything creamy and cozy. Monterey Jack or a Mexican blend works well too.
- Cilantro. A little sprinkle at the end adds freshness and color. Totally optional if cilantro isn’t your thing.
How to make this recipe
This next part is only a photo tutorial of the recipe steps. The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
JumpGet prepped. Dice the onion and bell pepper, mince the garlic, shred the cheese, and rinse and drain the beans so everything is ready to go.
Cook the turkey. Heat a large skillet or Dutch oven over medium heat and cook the ground turkey, breaking it up with a spoon, until it’s browned and cooked through, about 5 to 7 minutes.
Add the veggies and spices. Stir in the onion, bell pepper, garlic, chili powder, and cumin. Cook for about 3 to 4 minutes, until the vegetables start to soften and everything smells really good.
Add the pasta and the rest. Stir in the macaroni, diced tomatoes, kidney beans, and water.
Simmer. Cover the pan, reduce the heat to medium-low, and let it cook for about 12 to 15 minutes, stirring occasionally, until the pasta is tender (al dente) and most of the liquid has cooked down.
Finish it off. Remove the pan from the heat and stir in the shredded cheddar until it melts into the pasta. Sprinkle with cilantro if you like and serve warm.
Troubleshooting Guide
- Pasta still firm. Let it simmer a few more minutes. If the pan looks dry before the pasta is tender, add a splash of water and keep cooking until it softens.
- Too much liquid in the pan. Take the lid off and let it simmer for a few minutes so the extra liquid can cook off.
- Too thick. Add a splash of water or broth and stir to loosen it up.
- Pasta sticking to the bottom. Stir occasionally while it simmers so the pasta cooks evenly and doesn’t settle on the bottom of the pan.
- Needs more flavor. Add a pinch of salt, a little more chili powder, or an extra handful of cheese.
Kylee’s Notes
This recipe is pretty forgiving. If the pasta looks like it needs a little more liquid while it cooks, just add a splash of water and keep going.
Don’t overcook the pasta. You want it tender, but not mushy, since it will keep softening a little as it sits.
Shred your own cheese if you can. Pre-shredded cheese works, but freshly shredded melts much smoother into the sauce.
This reheats really well the next day. The flavors actually settle in and get even better.
If you want to stretch the meal a little more, serve it with a simple salad or some garlic bread.
What to do with leftovers
Refrigerator. Store leftover turkey chili mac in an airtight container in the fridge for up to 4 days. It reheats really well and makes a great quick lunch the next day.
Freezer. You can freeze it, but the pasta will soften a little after thawing. Let it cool completely, transfer to freezer-safe containers, and freeze for up to 2 months.
To thaw. Move the container to the refrigerator overnight and reheat the next day.
Some of our favorite Comfort Food Recipes:
- American Goulash. Another cozy one-pot dinner with ground beef, pasta, and a tomato-based sauce. If you grew up eating goulash, this one will feel very familiar.
- Ground Turkey Tacos. A quick weeknight dinner that uses the same ground turkey base. Great when you want something fast but still full of flavor.
Get free recipes in your inbox!
Find me on Pinterest, Facebook & Instagram.
If you make this recipe, please comment and let me know how it turned out and leave a star rating! ⭐⭐⭐⭐⭐
Chili Mac and Cheese with Turkey
Ingredients
- 1 tablespoon olive oil
- 1 pound lean ground turkey
- 1 cup red onion diced (about 1 medium onion)
- ½ cup red bell pepper diced
- 1 tablespoon garlic minced (about 3-4 cloves)
- 1 tablespoon prepared chili powder
- 1 tablespoon ground cumin
- 1 teaspoon red pepper flakes optional
- ½ teaspoons salt
- ½ teaspoons cracked pepper
- 8 ounces macaroni pasta
- 29 ounces diced tomatoes 2×14.5oz cans
- 15 ounces kidney beans drained and rinsed
- 2 cups water
- 4 ounces shredded cheese any kind
- 1 tablespoon fresh cilantro chopped
Instructions
- In a large skillet, heat 1 tablespoon olive oil over medium high heat.
- Add 1 pound lean ground turkey and cook until no longer pink.
- Add 1 cup red onion and ½ cup red bell pepper then cook until vegetable soften.
- Stir in 1 tablespoon garlic (minced),1 tablespoon prepared chili powder, 1 tablespoon ground cumin, 1 teaspoon red pepper flakes (if using), ½ teaspoons salt, and ½ teaspoons cracked pepper and cook for about 30 seconds, then add the 8 ounces macaroni pasta, 29 ounces diced tomatoes, 15 ounces kidney beans, and 2 cups water.
- Gently mix to combine.
- Cover and bring to a simmer, then reduce heat to medium-low and simmer until pasta is tender (about 10-15 mins), stirring regularly.
- Check for seasoning and add more if needed.
- Remove from heat, and fold in the 4 ounces shredded cheese.
- Sprinkle with 1 tablespoon fresh cilantro.
- Devour.
Notes
- Brown the turkey well. Let it cook undisturbed for a minute or two so it develops some color before stirring.
- Break the pasta up a bit. If using elbow macaroni, separating it slightly when adding helps it cook evenly in the skillet.
- Stir occasionally while the pasta cooks. This keeps the noodles from sticking to the bottom of the pan.
- Taste before adding the cheese. Adjust salt or spice first, then stir in the cheese so everything is balanced.
- Let it sit for a few minutes before serving. The sauce thickens slightly as it rests and the flavors settle.
Would you like to save this recipe?
We’ll email this post to you, so you can come back to it later!
Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Did you make this recipe?
Make sure to follow @kyleecooks on Instagram for more and tag me #kyleecooks so I can see!Update: This was originally posted in February of 2018, and has been updated to improve reader experience.
About Kylee Ayotte
I am a born and raised New Zealander (a Kiwi), now living in Phoenix, Arizona. I’m happily married to the love of my life – a hot American boy I met while traveling the world. I’m a mama to 2 awesome little boys and love red things, rugby, cheesecake, and bacon. Mmmmm. Bacon. Meet Kylee
Easy recipe, no leftovers. Made a double recipe the second time to have leftovers. Kids loved it.
I made this tonight and was worried I wouldn’t like it, but I had all the ingredients on hand and wanted to do something different for dinner. It turned out really delicious! Will definitely make it again.
I have made this recipe about 4 times now and its very very good. its a family favorite!!!