Kosher Turkey Chili With Macaroni Recipe

About this recipe

A hearty and flavorful turkey chili served over tender macaroni, topped with beans and scallions. Perfect for a comforting and satisfying dinner.

Ingredients

• 100 g Sambar Onion Peeled
• 100 g Garlic - Single Clove
• 850 g Chef'S Basket Macaroni Pasta
• 250 g Spring Onion
• 500 g Truefarm Organic Red Kidney Beans Pack (Capparadavare)
• 250 g Mirchi Powder (Bedagi)
• 1 kg Whole Farm Brown Sugar
• 1 kg Akar Powder Salt
• 50 g Whole Farm Cardamom Powder
• 50 g Catch Sprinklers - Black Pepper Powder
• 500 ml I'Mwow Apple Cider Vinegar (With Mother)
• 1 pack (25 g) Snapin Nutmeg Powder
• 250 g Vistevia Sugar Free Tomato Sauce

Instructions

1. 1. Combine 1 cup diced Sambar Onion, and 2 minced Garlic - Single Clove in a nonstick saucepan over medium heat.
2. 2. Cook, stirring constantly, until the onion is tender, about 5 minutes.
3. 3. Add 1 tablespoon Mirchi Powder (Bedagi), 1 1/2 tablespoons Whole Farm Brown Sugar, 1/2 teaspoon Akar Powder Salt, 1/4 teaspoon Whole Farm Cardamom Powder, 1/4 teaspoon Snapin Nutmeg Powder, and 1/4 teaspoon Catch Sprinklers - Black Pepper Powder. Stir well to coat the mixture with the spices.
4. 4. Stir in 1 cup water, 13 3/4 oz Truefarm Organic Red Kidney Beans Pack (Capparadavare), 1/4 cup Vistevia Sugar Free Tomato Sauce, and 1 tablespoon I'Mwow Apple Cider Vinegar (With Mother). Bring the mixture to a boil, then reduce the heat to low. Partially cover the saucepan and let it simmer for 30-40 minutes, stirring occasionally, until the mixture thickens.
5. 5. While the chili is simmering, cook 4 cups of Chef'S Basket Macaroni Pasta according to the package instructions. Drain and set aside.
6. 6. To serve, divide the cooked macaroni among serving bowls. Spoon the chili over the macaroni, then top with 8 sliced Spring Onion. Serve hot and enjoy.