One Pot Cheesy Turkey Taco Chili Mac

    1 1/2 tsp garlic powder
    1 1/2 tsp cumin
    1 tsp kosher salt
    1 1/2 tsp chili powder
    1 1/2 tsp paprika
    1/2 tsp oregano
For the Chili:
    1.3 lb 93% lean ground turkey
    1 medium onion, chopped
    3 cloves minced garlic
    1 red bell pepper, chopped
    10 oz can rotel tomatoes with green chilies
    14.5 oz can pink or red beans, drained
    8 oz tomato sauce
    1/2 can (8 oz) fat-free refried beans
    1 (15 oz can) reduced sodium chicken broth*
    1 3/4 cups water
    8 oz DeLallo Gluten Free shells (or DeLallo whole wheat)
    3/4 cup part-skim shredded sharp cheddar cheese*
    2 tbsp fresh cilantro, chopped
    2 tbsp chopped scallions


  One Pot Cheesy Turkey Taco Chili Mac Heat a large Dutch oven or pot with a fitted lid over medium-high heat and spray with oil, brown the turkey breaking it up with a wooden spoon as it cooks.
    When cooked through, add the onions, garlic, pepper and taco seasoning; cook 2-3 minutes.
    Add the canned tomatoes, beans, tomato sauce, refried beans, chicken broth and water.
    Bring to a boil, cover and simmer about 15 minutes. Adjust salt to taste.
    Stir in the uncooked pasta and simmer uncovered over medium heat until al dente, about 6 minutes or according to package directions.
    Remove the pot from heat and top with the cheese, cover and let sit for about 2-3 minutes, until the cheese melts.
    Serve immediately garnished with fresh cilantro and scallions.