Ingredients
Scale
- 2 teaspoons olive oil, divided
- 1 lb ground turkey breast
- 1 lb Italian turkey sausage (casings removed)
- 1 large onion, finely chopped
- 2 garlic cloves, finely minced
- 2 jalapeño peppers, seeded and finely chopped
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon ground coriander
- 1 tablespoon tomato paste
- 1 (15-oz) can pinto beans, drained and rinsed
- 1 (15-oz) can black beans, drained and rinsed
- 1 (15-oz) can diced tomatoes
- 1½ cups low-sodium chicken stock
- 1 cup dried elbow macaroni (or short noodle of choice)
- ¼ cup pickled jalapeño peppers, chopped
- 1 cup shredded sharp cheddar cheese
- Scallions, for garnish
- Fresh cilantro, for garnish
- Plain Greek yogurt (or sour cream), for garnish
Instructions
- Heat a large skillet over medium-high heat and add 1 teaspoon of olive oil. Add turkey and sausage to the pan with a pinch of salt and pepper. Cook until rendered and browned in spots. Remove from pan and drain off drippings.
- Add another teaspoon of olive oil and then add in the onion, garlic, jalapeños, spices, and tomato paste and cook for 5 minutes.
- Return the meat to the pan. Stir in the beans, tomatoes, chicken stock, macaroni, and pickled jalapeños. Bring mixture to a boil and then reduce heat to a simmer. Cover skillet and cook for 15-20 minutes, stirring occasionally, or until the mixture is thickened and the pasta is tender.
- Remove the skillet from heat and evenly sprinkle cheese over the top. Cover the skillet again for a minute or so until the cheese is melted. Serve immediately garnished with chopped scallions, cilantro, and a dollop of plain Greek yogurt.