TURKEY CHILI WITH PENNE

Turkey Chili with Penne image

This turkey chili easily turns into a vegetarian dish by leaving out the meat or replacing it with soy crumbles. A topping of goat cheese makes this full-flavored chili stand out from others. -Patricia Burk, North Canton, Ohio

Provided by Taste of Home

Categories Lunch

Time 1h25m

Yield 12 servings.

Number Of Ingredients 15

Ingredients

1-1/2 pounds extra-lean ground turkey
1 teaspoon olive oil
3 celery ribs, chopped
3 large carrots, sliced
1 medium onion, chopped
1 poblano pepper, seeded and finely chopped
1/2 cup Marsala wine or reduced-sodium chicken broth
1 can (28 ounces) diced tomatoes, undrained
2 cans (one 15 ounces, one 8 ounces) tomato sauce
1 can (4 ounces) chopped green chilies
1 tablespoon chili powder
1 tablespoon honey
3-1/2 cups uncooked whole wheat penne pasta
2 cans (15 ounces each) black beans, rinsed and drained
8 ounces fresh goat cheese, cut into 12 slices

Steps:

In a Dutch oven, cook turkey in oil over medium heat until no longer pink. Stir in the celery, carrots, onion, pepper and wine; cook until vegetables are tender., Stir in the tomatoes, tomato sauce, chilies, chili powder and honey. Bring to a boil. Reduce heat; simmer, uncovered, for 1 hour or until thickened., Meanwhile, cook pasta according to package directions. Stir beans into chili; heat through. Drain pasta; spoon 1/2 cup into each serving bowl. Spoon chili over pasta; top with cheese.

Nutrition Facts : Calories 343 calories, Fat 4g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 642mg sodium, Carbohydrate 48g carbohydrate (8g sugars, Fiber 9g fiber), Protein 27g protein.