Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion , diced
• 1 teaspoon salt , or more to taste
• 2 tablespoons chili powder , or to taste
• 1 teaspoon ground black pepper
• 1 teaspoon ground cumin
• 1 teaspoon unsweetened cocoa powder
• 0.5 teaspoons ground dried chipotle pepper , or more to taste
• 0.5 teaspoons dried oregano
• 1 pinch ground cinnamon
• 3 cloves garlic , minced
• 4 cups chicken broth , or more as needed
• 1 , 10 ounce
• 1 cup tomato sauce
• 1 pound coarsely chopped cooked turkey
• 1 , 15 ounce
• 1 cup elbow macaroni
• 0.5 cups grated white Cheddar cheese

Instructions

1. 1 Heat olive oil in a pot over medium-high heat. Add onion and 1 teaspoon salt; cook and stir until onion starts to soften and turns translucent, about 5 minutes.
2. 2 Meanwhile, combine chili powder, cumin, black pepper, cocoa powder, ground chipotle, oregano, and cinnamon in a small bowl. Add spice mixture and garlic to onion; cook and stir, 1 to 2 minutes.
3. 3 Stir in 4 cups chicken broth, diced tomatoes with chiles, and tomato sauce; increase heat to high and bring to a simmer. Reduce heat to medium-low; simmer, stirring occasionally, for 15 minutes.
4. 4 Add turkey and more chicken broth if needed; cook, stirring occasionally, 15 minutes more.
5. 5 Taste; adjust seasonings as needed. Increase heat to high; bring to a boil. Stir in pinto beans and elbow macaroni; cover pot tightly with a lid. Cook, covered, until pasta is just barely tender, about 5 minutes.
6. 6 Turn off heat; remove lid and stir well. Cover; let sit for 5 minutes. Uncover; stir in Cheddar cheese and serve immediately.

Nutrition per serving